>> >>Question: I would like to can squid/octopus/calamari. Should I use the same >>processing method/time as for fish or clams?

Our Center's research and expertise is in the area of preserving food at home. If it is home food (non-commercial) preservation recommendations that you are looking for, the only recommendations that we have for home canning seafood products are here: http://www.uga.edu/nchfp/how/can5_meat.html

We (USDA/Cooperative Extension partners) do not have a home canning process for squid, octopus or calamari. A canning process, with it's accompanying heat effects, is very likely to affect the texture of these foods. However, we do not have any experience with preservation of squid/octopus/calamari at home. Additionally, each canning process has to be researched, and cannot be extrapolated from one product to another. Read why in this backgrounder:
ttp://www.uga.edu/nchfp/publications/nchfp/factsheets/heatprocessingbackgrounder.html

Freezing squid may be a good method of preserving it, if freezing is an option for you. Here is some information on methods used to preserve squid, from FAO:
http://www.fao.org/wairdocs/tan/x5948e/x5948e01.htm
www.codexalimentarius.net/download/standards/116/CXS_191e.pdf

If it is commercial food preservation expertise that you are looking for, the Institute of Food Technologists (http://www.ift.org) is a good resource. They have a database of experts in various areas of food manufacturing and process development.