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) * format
courtesy of