---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Clams (Whole or Minced)
  Categories: Seafood, Shellfish, Canning
       Yield: 1 text
  
  
   Procedure: Keep clams live on ice until ready to an. Scrub shells
   thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
   Collect and save clam juice. Wash clam meat in water containing 1
   teaspoon of salt per quart. Rinse and cover clam meat with boiling water
   containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid
   per gallon. Boil 2 minutes and drain. To make minced clams, grind clams
   with a meat grinder or food processor. Fill jars loosely with pieces and
   add hot clam juice and boiling water if needed, 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 Clams in a dial-gauge pressure
   canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints, Pints.
   Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Clams in a weighted-gauge pressure
   canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints, Pints.
   Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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