I precooked the oysters over a fire until open... added garlic butter and finished cooking until they shrunk by about 1/2..... OR pop fresh in a saute pan and simmer cook in garlic butter until shrunk by about 1/2..... They are lacking smoke and are much better over a fire....
Place in 1/2 pint jars with about 1 TBS peanut oil... I personally think it is much better than olive oil... Process as per directions from the Fed...
Selecting, Preparing and Canning Meat
Oysters
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Keep live oysters on ice until ready 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.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time....... 0 - 2,000 ft........ 2,001 - 4,000 ft....... 4,001 - 6,000 ft ......6,001 - 8,000 ft
Half-pints or Pints 75 min.......... 11 lb .................12 lb ........................13 lb....................... 14 lb
Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time.......... 0 - 1,000 ft ..........Above 1,000 ft
Half-pints or Pints 75 min............ 10 lb ......................15 lb
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.