Ingredients
1 no ingredients
Directions
Procedure: Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. 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. To make minced
clams, grind clams with a meat grinder or food processor. Fill jars
loosely with pieces and add hot clam juice and boiling water if
needed, 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 Clams in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60
minutes for Half-pints, 70 minutes for Pints. 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 Clams in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60
minutes for Half-pints, 70 minutes for Pints. 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) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 text
Clams (Whole Or Minced) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Recipes as an idea can be traced way back into the far past, at least as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times used a wide range of spices and herbs, including some that we all recognise like bay, rue and parsley. Over the next few hundred years, the powerful and rich houses competed to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cook books were highly popular mostly as a result of increased literacy, people having increased spare time and disposable income. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Clams (Whole Or Minced) recipe.
