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Receta Clam Chowder For Canning
by Global Cookbook

Clam Chowder For Canning
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  Raciónes: 10

Ingredientes

  • 1/2 lb Salted port, diced
  • 1 c. Onions, minced
  • 3 quart To 4 quarts. clams w/juice, Cleaned, and minced
  • 2 quart Potatoes, pared, diced, (about 8 medium size)
  • 2 quart Boiling water Salt and pepper to taste

Direcciones

  1. Cook salt port till light borwn. Drain off excess fat. Add in onions and cook till tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 min. Season to taste. Pour warm into warm pint Ball jars, leaving 1-inch head space. Adjust caps.
  2. Process pints 1 hour and 40 min at 10 pounds pressure.
  3. Yield: About 10 pints
  4. NOTE: For Manhattan Chowder....add in 1/2 bay leaf, 1/2 tsp thyme, 1/2 c. minced celery, and 2 c. cooked tomatoes to Clam Chowder before canning.
  5. For New England Chowder.....add in 2 Tbs butter and 2 c. lowfat milk to each pint Clam Chowder before heating for serving.