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Clams
Canned Clams
Yield: Varies by size and type of clams
Ingredients
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Live clams
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Water
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1 teaspoon salt per quart (for washing clam meat)
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2 tablespoons lemon juice or ½ teaspoon citric acid per gallon boiling water (for acidifying)
Preparation
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Keep Fresh: Store live clams on ice until ready to can.
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Clean: Scrub shells thoroughly, rinse, and steam clams for 5 minutes until they open.
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Extract Meat: Remove clam meat and collect clam juice for later use.
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Wash Meat: Rinse clam meat in water containing 1 teaspoon salt per quart; drain.
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Acidify: Cover clam meat with boiling water containing 2 tablespoons lemon juice or ½ teaspoon citric acid per gallon. Boil for 2 minutes and drain.
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Optional Minced Clams: Grind clam meat with a food processor or meat grinder, if desired.
Packing
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Fill hot jars loosely with clam pieces or minced clams.
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Add hot clam juice and extra boiling water if needed.
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Leave 1-inch headspace.
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Wipe rims, adjust lids, and process immediately in a pressure canner according to seafood guidelines.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Half-Pints |
60 min |
10 lb |
15 lb |
|
Hot |
Pints |
70 min |
10 lb |
15 lb |
