Clams

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
dial-gauge weighted-gauge
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.

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