Clams (Whole or Minced)

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Title: Clams (Whole or Minced)
Categories: Seafood, Shellfish, Canning
Yield: 1 text


Procedure: Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. Rinse and cover clam meat with boiling water
containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid
per gallon. Boil 2 minutes and drain. To make minced clams, grind clams
with a meat grinder or food processor. Fill jars loosely with pieces and
add hot clam juice and boiling water if needed, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Clams in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Clams in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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