*  Exported from  MasterCook  *

                         CLAM CHOWDER FOR CANNING

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups                            Canning

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
 


                   - - - - - - - - - - - - - - - - - -