Procedure: Keep live oysters on ice until reay 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 following the recommendations in Table 1 or Table 2
according to the canning method used. Table 1. Recommended process time for
Oysters in a dial-gauge pressure canner.

Jar Size: Half-pints or Pints. Process Time: 75 minutes. 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 Oysters in a weighted-gauge pressure
canner.

Jar Size: Half-pints or Pints. Process Time: 75 minutes. 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) * format
courtesy of