Michigan
State University Extension
Preserving
Food Safely - 01600851
10/13/97
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
