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
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, mostly, these old recipes were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the ancient chefs used a wide range of spices, including many that are still in use today like basil, rue and dill. Closer to modern times, there are two interesting books published in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the curry that is served today, but instead accounts of the types of food on the tables of the upper classes. In the fifteenth century, the Crusaders brought back many foods and spices from the East, including spices like basil and rosemary. These new spices and herbs was responsible for an increase in manuscripts on food, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful families of the West competed with each other to serve the most extravagent banquests, and as a result the best chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books are in high demand, as a result of increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Clam Chowder For Canning recipe.
