- 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|
|see instructions above||Half-pints or pints||75 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.