Clean and Canned Clams

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Nephew Oliver, his daughter and my son went clam digging and gave them to me to pressure can. Chopped some and left some whole for whatever the future recipe calls for. Thanks Ollie!
Recipe from
Ball Blue Book of Canning
Recipe
30 Fresh Clams
2 Tbls bottled lemon juice
4 quarts water
Brine to keep clams fresh after cleaning:
4 quarts water
½ C salt
Tools Needed: Funnel, Slotted Spoon, Ladle, Jar Lifter, Headspace tool
Fill Jar - 1 Inch Headspace
Process:
½ Pints for 60 Minutes
Pints for 70 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 - 2,000 feet
12 pounds 2,001 - 4,000 feet
13 pounds 4,001 - 6,000 feet
14 pounds 6,001 - 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 -1,000 feet
15 pounds 1,001 + feet
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Website: www.staceycancan.com/
Email: info@staceycancan.com
Additional Resources:
National Center for Home Food Preservation - nchfp.uga.edu/
Ball/Kerr Website - www.freshpreserving.com/
Food Safety Hotline - 800-354-7319
Ask An Expert! - extension.oregonstate.edu/ask...
Pick-Your-Own - www.pickyourown.org/
Local University Extension Service

Опубликовано:

24 июл 2024

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Комментарии : 20

@jeffslawnmowerrepairandservice 2 года назад

thanks!

@StaceyCanCan 2 года назад

You're welcome!

@ronblack2404 2 года назад

FInally, someone who knows and shows how to can razor clams, I live in Pacific County Wa. And love digging and eating clams and have wanted to can some. Thank You Stacy

@StaceyCanCan 2 года назад

You're welcome! Reach out if you have any questions. Also, learned something new in the canning class I took last winter: tighten the rings/bands to just fingertip tight plus 1/2 inch. The rings may be very loose coming out of the pressure canner and that's normal, don't tighten while they cool! (Maybe you knew this but I didn't.) Thank you for the feedback and good luck!

@joesmo2840 3 года назад

Thanks

@itsmezee-zee1840 7 месяцев назад

Do you have to tighten rings before canning clams/meat? And finger tight for non meat?

@StaceyCanCan 7 месяцев назад

ALWAYS finger tighten ALL rings before canning anything. This is an old video filmed before I knew better. I would like to redo it but my clam digging nephew got married and had a baby so he's not clam digging much anymore. I keep the video up because there isn't much info on canning clams. Thank you for reaching out and asking. Let me know if you have additional questions. I'm a Master Food Preserver through my state's agricultural university extension office and have really great science based resources to reach out to with most questions. Happy Canning!

@fonimer Год назад

Do NOT tilt the jars when you remove them from the canner. You can introduce fat or particulates which can prevent the jar from sealing. I don't care if you always do it without problem. It's bad practice.

@StaceyCanCan Год назад

Hello! Thank you for the feedback. You are correct, I made a grave error tilting the jars after pulling from the canner. I have since learned differently and hope to redo this video during clam season this year. I grew up canning with my grandmother but stopped for a bit after she died. When I started canning again as an adult I didn’t remember that part until I took classes through Oregon State Extension. Great program. Thank you again for the feedback and hope you have a wonderful canning season 😊

@jamieshaughnessy2137 9 месяцев назад

What do you think about adding liquid smoke and salt? I’ve read on FB forums of people doing this. Makes a good snack I guess.

@StaceyCanCan 8 месяцев назад

Apologies for the delayed response. It took some time for me to get a response from the Extension office I work with. It's okay to add the liquid smoke prior to canning. You can also add it after you open if you are making a specific recipe. I have used liquid smoke in the past and would highly recommend the philosphy "less is more." I've found you don't need much liquid smoke to make the dish/item smokey tasting, but if you add too much it's ruined. So just be careful with the measurements. Thank you for reaching out and Happy Canning!

@rydenakers670 Год назад

Are the clams chewy or tough from cooking them for so long? I’ve been so curious about that while watching people can them. I canned one jar of clams a month ago and I’m afraid to open them because I think I did it wrong 😅

@StaceyCanCan Год назад

I preserved these for my nephew so I asked his opinion. He said “Lol i thought they were fine but im not that picky!” I can’t speak on these clams but I can say with all the meat I have canned it’s always come out tender and delicious. The home canned tuna I make every year is amazing. I now can with 4 families in my neighborhood. It’s that popular. As far as the jar you canned, take it to your local extension office or at least call them. They sometimes have ways to test foods or can at least offer advice. I hope this helps and would love feedback on what you decide to do with your clams!

@rydenakers670 Год назад

Thank you!

@Annissa14 Год назад

Do you need to debubble the jars before adding on the lids or is that only for certain items that are canned? :)

@StaceyCanCan Год назад

Apologies for the late response. My dad passed away a few weeks ago and I've been caring for my mother. Yes, you need to "bubble" or debubble the jars with a non-metal tool. I prefer chopsticks as they move around the inside of the jar easier, some folks use rubber spatulas, the opposite end of the headspace tool or a plastic knife to name a few. This is one of my earlier videos and I didn't show that step. Hoping to redo this video in the coming months. Thank you for reaching out. Hope your canning is going well!

@janeswyft9280 2 года назад

How much water in the canner?

@StaceyCanCan 2 года назад

Hello! 3-4 inches of water in the canner. Meats and seafood are in the canner longer than most veggies so more water is needed. Happy canning!

@andypettit5869 7 месяцев назад

Use ocean water only, not fresh.

@StaceyCanCan 7 месяцев назад

In what context are you suggesting to use ocean water? I used a tested recipe from the Ball Canning book and Oregon State University Extension and they turned out really well.