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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Canning Whole or Minced Clams

Meat and Fish

Canning Whole or Minced Clams

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety; reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Meat, poultry, and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.

Note: Individuals using a weighted-gauge canner at altitudes less than 1000 feet may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention. Check with your local county extension office or Soil Conservation District for altitude information.

Following are some general guidelines for canning meat or poultry:

Broth may be prepared by placing bony pieces in a saucepan and covering with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to containers packed with precooked meat or poultry.

Recipe

Procedure

  1. Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam 5 minutes, and open.
  2. Remove clam meat. Collect and save clam juice.
  3. Wash clam meat in water containing 1 teaspoon of salt per quart.
  4. 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.
  5. To make minced clams, grind clams with a meat grinder or food processor.
  6. Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1 inch headspace. Adjust lids and process.

Recommended Processes

  1. Dial-gauge pressure canner
    Half-pints — 60 minutes 11 PSI Pints — 70 minutes 11 PSI
  2. Weighted-gauge pressure canner
    Half-pints — 60 minutes 15 PSI Pints — 70 minutes 15 PSI

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