Clam chowder for canning
10 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Salted port, diced |
| 1 | cup | Onions, chopped |
| 3 | quarts | To 4 qts. clams w/juice, |
| Cleaned, and chopped | ||
| 2 | quarts | Potatoes, pared, diced, |
| (about 8 medium size) | ||
| 2 | quarts | Boiling water |
| 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 ½ bay leaf, ½ tsp thyme, ½ 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