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Clam Chowder for Canning

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Title: Clam Chowder for Canning
Yield: 10 Pints
Categories: Soups, Canning

Ingredients:

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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