Michigan State University Extension
Preserving Food Safely - 01600851
08/03/99

CLAMS


WHOLE OR MINCED

PROCEDURE: Keep clams live on ice until ready to can.
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 hot jars loosely with pieces and add hot clam juice and
boiling water if needed, leaving 1-inch headspace. Adjust
lids and process.

RECOMMENDED PROCESS TIMES FOR CLAMS IN
A DIAL-GAUGE PRESSURE CANNER 
               

                  Canner Pressure (PSI) at Altitudes of      

Style                                                        

of     Jar      Process  0-       2001-    4001-    6001-    

Pack   Size     Time     2000 ft. 4000 ft. 6000 ft. 8000 ft. 

Hot  Half-pints 60 min.  11 lb.    12 lb.  13 lb.   14 lb.   

Hot    Pints    70       11        12      13       14

RECOMMENDED PROCESS TIMES FOR CLAMS IN
A WEIGHTED-GAUGE PRESSURE CANNER 
          

                        Pressure (PSI) at Altitudes of       

Style                                                        

of      Jar      Process      0-                   Above     

Pack    Size     Time         1000 ft.             1001 ft.  

Hot  Half-pints  60 min.      10 lb.               15        

Hot     Pints    70           10                   15


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