Michigan State University Extension
Preserving Food Safely - 01600853
08/03/99

Canning Oysters


GUIDE 5:11
OYSTERS

PROCEDURE: Keep live oysters on ice until ready to can.
Wash shells. Heat 5 to 7 minutes in preheated oven at
400 degrees F. Cool briefly in ice water. Drain, open
shell, and remove meat. Wash meat in water containing
1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt
to each pint, if desired. Fill half-pint or pint jars
with meat and hot water, leaving 1-inch headspace. Adjust
lids and process.

Recommended process time for OYSTERS in a dial-gauge
pressure canner. 
                                     

                   Canner Gauge Pressure (PSI)               

                       at Altitudes of                       

Jar     Process    0-      2,001-    4,001-   6,001-         

Size    Time      2,000ft  4,000ft   6,000ft  8,000ft        

Half-                                                        

pints   75 min    11 lb    12 lb     13 lb    14 lb or       

Pints

Recommended process time for OYSTERS in a
weighted-gauge pressure canner. 
                        

                   Canner Gauge Pressure (PSI)               

                       at Altitudes of                       

Jar        Process        0-             Above               

Size       Time           1,000 ft       1,000 ft            

Half-pints  75 min         10 lb          15 lb              

or Pints


Go To Top of File        Michigan State University Extension Home Page        Main Page for this Data Base        Food, Nutrition and Health AOE
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.