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Clam Chowder For Canning

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      Title: CLAM CHOWDER FOR CANNING
 Categories: Soups, Canning
      Yield: 10 Pints
 
    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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