Keep live oysters on ice until ready to can. Wash shells. Heat 5 to 7 minutes in preheated oven at 400° F (204° C). Cool briefly in ice water. Drain, open shell, and remove meat. Wash meat in water containing Ω cup salt per gallon. Drain. Add Ω teaspoon salt to each pint, if desired. Fill hot half-pint or pint jars with drained oysters and cover with fresh boiling water, leaving 1 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Oysters in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
see instructions above Half-pints or pints 75 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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