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                                                    

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