Clam Chowder For Canning Recipe


Ingredients

1/2 lb salted port, diced
1 cup onions, chopped
3 qt to 4 qts. clams w/juice,
1 cleaned, and chopped
2 qt potatoes, pared, diced,
1 (about 8 medium size)
2 qt boiling water
1 salt and pepper to taste


Directions

Cook salt port until light borwn. Drain off excess fat. Add onions
and cook until tender but not brown in a large kettle, combine clams
and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season
to taste. Pour hot into hot pint Ball jars, leaving 1-inch head
space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds
pressure.

Yield: About 10 pints

NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2
cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before
canning.

For New England Chowder.....add 2 Tbs butter and 2 cups milk to each
pint Clam Chowder before heating for serving.

From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation
New Revised Edition 29

Typed in by Bobbie Beers


Servings: 10 pints

 

 

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Categories: Canning; Fish; Seafood; Soup


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