---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Oysters
  Categories: Shellfish, Canning
       Yield: 1 text
  
  
   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
   1/2 cup salt per gallon. Drain. Add 1/2 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.
                                   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 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.
                                     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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