Clam Chowder for Canning Recipe

Free Recipe Clam Chowder for Canning

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Clam Chowder for Canning Recipe

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

Clam Chowder for Canning Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 10

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