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
Clam Chowder For Canning Recipe brought to you by Recipe Ideas
Categories: Canning; Fish; Seafood; Soup
The History of Recipes
We are able to read the history of written recipes way back into history, in fact as far back into history as the ancient Egyptians, and possibly even further. Having said that, generally, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans made use of many herbs and spices, including many that are still in use today for example bay, rue and dill. During the next few centuries, the rich and powerful families of Europe strove to serve the most exotic meals, and as a consequence, chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 20th century, cookery publications are greatly in demand mostly due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Clam Chowder For Canning recipe.
