jamisonace
Looks great! I lightly smoked some and canned it this year too. Turned out better than the regular smoked stuff and lasts longer, I think.
Best,
I've never done this but it's very appealing to me. What kind of pressure canner are you using?
I did mine 100 mins @ 11 psi.....table sp. Olive oil, pinch of salt, fill jar to with in an inch of the top and cook...gave it out as gifts.....
We kind of cheat, we use liquid smoke no brine just add olive oil, vinegar and salt. 90 min at 10lbs. We took a couple of jars to our claming tailgate party and folks devoured it. I might have to try doing a brine, or canning razor clams.