Michigan State University Extension
Preserving Food Safely - 01600853
10/13/97

Canning Oysters

GUIDE
5:11                                                  

OYSTERS
                                                    

PROCEDURE:
 Keep live oysters on ice until ready 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.                                           

Recommended
process time for OYSTERS in a dial-gauge        

pressure
canner.                                            


                  Canner Gauge Pressure (PSI)              


                      at Altitudes of                      

Jar
    Process    0-      2,001-    4,001-   6,001-        

Size
   Time      2,000ft  4,000ft   6,000ft  8,000ft       

Half-
                                                      

pints
  75 min    11 lb    12 lb     13 lb    14 lb or      

Pints
                                                      

Recommended
process time for OYSTERS in a                   

weighted-gauge
pressure canner.                             

                  Canner Gauge Pressure (PSI)              


                      at Altitudes of                      

Jar
       Process        0-             Above              

Size
      Time           1,000 ft       1,000 ft           

Half-pints
 75 min         10 lb          15 lb             

or
Pints                                                    

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.