---------- 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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