Clam Chowder For Canning

* Exported from MasterCook *

CLAM CHOWDER FOR CANNING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Salted port, diced
1 c Onions, chopped
3 qt To 4 qts. clams w/juice,
Cleaned, and chopped
2 qt Potatoes, pared, diced,
(about 8 medium size)
2 qt Boiling water
Salt and pepper to taste

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



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