Clam Chowder For Canning

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CATEGORY	CUISINE	TAG	YIELD
	New England	Canning, Soups	10	Pints

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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 53 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 9.9mg Potassium: 277.9mg Carbohydrates: 12g Fiber: 1.6g Sugar: 1.1g Protein: 1.4g