Clams — NCHFP
Tested NCHFP pressure-canning directions for whole or minced clams.
Ingredients
Clams
- live clams keep on ice until ready to can
- 1 tsp salt per quart of wash water
- 2 tbsp lemon juice per gallon of boiling pretreatment water; or use 1/2 tsp citric acid per gallon
- clam juice and boiling water for filling jars
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Half-pints or pints only.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Scrub live clams thoroughly, rinse, steam 5 minutes, open, remove meat, and save the clam juice.
- Wash clam meat in water containing 1 teaspoon salt per quart. Rinse, cover with boiling water containing 2 tablespoons lemon juice or 1/2 teaspoon citric acid per gallon, boil 2 minutes, and drain.
- For minced clams, grind prepared clam meat. Fill jars loosely and add hot clam juice and boiling water if needed, leaving 1-inch headspace.
- Pressure process half-pints 60 minutes or pints 70 minutes.
- Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi through 1,000 ft and 15 psi above 1,000 ft.
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Recipe Notes
Pressure canning is required for clams. Follow the tested jar sizes, times, and pressures exactly.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/clams/