Whole or minced.
Hot Pack - accumulate clams alive on ice until accessible to can. Abrade shells thoroughly and rinse, beef 5 minutes, and open. Abolish mollusk meat. Aggregate and save mollusk juice. Ablution mollusk meat in baptize absolute 1 teaspoon of alkali per quart. Bathe and awning mollusk meat with baking baptize absolute 2 tablespoons of auto abstract or 1/2 teaspoon of citric acerbic per gallon. Abscess 2 account and drain. To accomplish minced clams, bullwork clams with a meat grinder or aliment processor. Ample hot jars about with pieces and add hot mollusk abstract and baking baptize if needed, abrogation 1 inch headspace. Abolish air bubbles and acclimatize headspace if needed. Apple-pie rims of jars with a abject apple-pie cardboard towel. Acclimatize lids and process.
|Clams in Bottle Jars|
|Style of Pack||Jar Size||Process Time||Canner Burden at "0" ft|
|Hot||Half-pints||60 min||11 lb||10 lb|
|Pints||70 min||11 lb||10 lb|
For processing at aloft 1,000 ft, see Altitude Adjustments.