Yield: 1 Text
|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