Clams (Whole Or Minced)

1 no ingredients
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.