Michigan State University Extension
Preserving Food Safely - 01600853
10/13/97

### 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

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