Clams- Pressure Canned


Preserving Method: Pressure Canning

  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. SCRUB clams under cold running water. In a large stainless steel saucepan, combine clams with water to cover. Cook over medium heat, shaking the saucepan occasionally until all the clams open. Discard any that do not open. Transfer to a colander placed over a large bowl and drain, reserving juice. Open shells, remove meat and set aside. Strain juice through a fine sieve or cheesecloth-lined strainer. Place juice in a stainless steel saucepan and keep warm over low heat until ready to use.
  3. DISSOLVE pickling salt in 4 quarts water in a large stainless steel bowl. Add clam meat. Stir well, then transfer to a colander placed over a sink and drain. Rinse thoroughly.
  4. BOIL 4 quarts water over high heat in a clean large stainless steel saucepan. Add lemon juice and clam meat and boil for 2 minutes. Drain, discarding liquid.
  5. PACK hot clam meat into hot jars to within a generous 1 inch of top of jar. Ladle hot reserved clam juice into jar to cover clam meat, leaving 1 inch headspace. If there is not enough juice to cover clam meat, use boiling water. Remove air bubbles and adjust headspace, if necessary, by adding hot clam juice or water. Wipe rim with a paper towl moistened with vinegar. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS filled jars in a pressure canner at 10 pounds pressure for 60 minutes for half pints and 1 hour 10 minutes for pints, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed