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SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS
Clams
Oysters
Frog Legs
Keep live clams cool until ready to can. Wash; steam
to open. Remove meat, reserving juice. Wash meat
in a weak salt brine (1–3 Tbsp. salt per gallon
water). Blanch meat for 1–2 minutes in a boiling
acidic solution (2 Tbsp. vinegar or lemon juice per
gallon of water). Drain meat and pack. Pour hot juice
over clams; fill with boiling water to 1" headspace.
Keep live oysters cool until ready to use. Wash;
steam to open. Remove meat. Wash meat in weak
salt brine (
1
⁄
2
cup salt per gallon of water). Drain and
pack into containers. Cover with hot weak salt brine
(1 Tbsp. salt per quart of water) to 1" headspace.
Both bullfrogs and green marsh frogs are edible, but
the latter are more delicate and tender. Only the hind
legs are eaten; they are considered at their best from
June to October or later. Cut off legs. Loosen outer
skin, turn downward and pull it off; then cut off the
skin and the toes. Wash legs in lightly salted water (1
teaspoon salt to 1 quart water); drain and blanch for
3 minutes in boiling water that contains 2 table-
spoons of vinegar or lemon juice and a teaspoonful of
salt for each quart of water. Drain and wipe dry. Frog
legs can be packed directly into the jars after blanch-
ing, covered with a light brine (2
1
⁄
2
ozs. salt to 1
gallon water) to within
1
⁄
4
" of top of jar.
To precook before packing, dip legs in beaten egg
and fine cracker or bread crumbs; fry to a nice brown
color. The meat may be cut off or left on the bones.
Pack into clean, hot jars. A gravy made from the pan
grease, with water added, is poured boiling hot into
the jars to within
1
⁄
4
" of top. To use, reheat and serve
with a cream sauce.
90 — 60 70
42 — 75 75
80 — NA NA
SEAFOOD SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Process at 10 pounds of CANS JARS
pressure up to 1000 ft.; #2
1
⁄
2
15 pounds over 1000 ft. #2 & #3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON.
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