Oysters — NCHFP
Tested NCHFP pressure-canning directions for oysters in half-pint and pint jars.
Ingredients
Oysters
- live oysters keep on ice until ready to can
- 1/2 cup salt per gallon of wash water
- 1/2 tsp salt optional per pint
- hot 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
- Keep live oysters on ice until ready to can. Wash shells.
- Heat oysters 5 to 7 minutes in a preheated 400°F oven. Cool briefly in ice water, drain, open shells, and remove the meat.
- Wash oyster meat in water containing 1/2 cup salt per gallon, then drain.
- Fill half-pint or pint jars with oyster meat and hot water, leaving 1-inch headspace. Add 1/2 teaspoon salt per pint if desired.
- Pressure process half-pints or pints for 75 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. Use only the tested half-pint or pint jar sizes and process for 75 minutes at the pressure appropriate for your altitude.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/oysters/