Whole or minced.
Hot Pack - 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. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Clams in Glass Jars|
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Half-pints||60 min||11 lb||10 lb|
|Pints||70 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.