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

### 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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