| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New England |
Soups, Canning |
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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