Oysters

Yield: 1 Text

Measure Ingredient
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Above 1,000 ft: 15 lb.

Procedure: Keep live oysters on ice until reay to can. Wash shells.

Heat 5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice water. Drain, open shell, and remove meat. Wash meat in water containing ½ cup salt per gallon. Drain. Add ½ teaspoon salt to each pint, if desired. Fill half-pint or pint jars with meat and hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Oysters in a dial-gauge pressure canner.

Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner.

Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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