Instructions: 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.

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