Canned Oysters
Ingredients
Directions
Prepare
Fill glass jars with oysters and their liquor.
Heat
Place jars in a boiler with lukewarm water up to the shoulder, adding a thick cloth, hay, or paper at the bottom.
Bring the water to a boil and maintain until the oyster liquor reaches boiling point.
Seal and remove
Put on the rubber seals and tops, then remove the boiler from the heat.
Take out the jars as soon as possible.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oysters
- Provide the main food being preserved, and their own liquor keeps the jar filled.
- Oyster liquor
- Fills the jar around the oysters and carries their flavour through the canning process.
The step that matters
Bringing the oyster liquor to boiling point. Heating the liquor to boiling drives air out of the jar and kills microbes, which helps the sealed jar keep. Stopping short leaves the contents less safely preserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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