*  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
  
 
 
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