Comfort Food on a july Day: Canning Clam Chowder Base
Welcome to Rose-Red Homestead! perfect for some comfort food. With the end of finals . Today, we'll be making and pressure canning clam chowder base—a delightful treat for the colder days ahead..
Why Clam Chowder?
Clam chowder is a classic comfort food, but it belongs to a class of soups that require careful home canning. Using only tried-and-tested recipes from the USDA, the Ball Blue Book, or state extension services is crucial. We'll be using a USDA-approved recipe to ensure safety and deliciousness.
Ingredients and Preparation
For our clam chowder base, we’ll need:
2 quarts of diced potatoes (chunky or small, as you prefer)
1 cup of onions (about one large onion)
1/2 pound of diced salt pork (USDA-approved for canning)
3 to 4 quarts of clams with their juice
2 quarts of boiling water
First, we fry the salt pork to render the fat and then cook the onions until tender. We then add the clams and their juice, diced potatoes, and boiling water. This mixture is brought to a boil for 10 minutes before canning.
Canning Process
Using our handy-dandy tool, we ensure an even balance of solids and liquids in each pint jar. It’s crucial to can clam chowder base in pints, not quarts, to adhere to safety guidelines. The jars are processed for 100 minutes due to the seafood content.
Post-Canning Tips
Once cooled, these jars are ready for the pantry. When serving, add two cups of milk or cream and a pat of butter to the clam chowder base. Season with salt and pepper to taste, and enjoy a comforting bowl of clam chowder.
Conclusion
Canning clam chowder base allows you to enjoy a delicious and safe homemade soup anytime. Follow tested recipes, and you’ll have a perfect comfort food ready for the cold winter days. Join us next time for another Rose-Red adventure as we make split pea soup with ham
Ingredients
Directions
Welcome to Rose-Red Homestead! perfect for some comfort food. With the end of finals . Today, we'll be making and pressure canning clam chowder base—a delightful treat for the colder days ahead..
Why Clam Chowder?
Clam chowder is a classic comfort food, but it belongs to a class of soups that require careful home canning. Using only tried-and-tested recipes from the USDA, the Ball Blue Book, or state extension services is crucial. We'll be using a USDA-approved recipe to ensure safety and deliciousness.
Ingredients and Preparation
For our clam chowder base, we’ll need:
2 quarts of diced potatoes (chunky or small, as you prefer)
1 cup of onions (about one large onion)
1/2 pound of diced salt pork (USDA-approved for canning)
3 to 4 quarts of clams with their juice
2 quarts of boiling water
First, we fry the salt pork to render the fat and then cook the onions until tender. We then add the clams and their juice, diced potatoes, and boiling water. This mixture is brought to a boil for 10 minutes before canning.
Canning Process
Using our handy-dandy tool, we ensure an even balance of solids and liquids in each pint jar. It’s crucial to can clam chowder base in pints, not quarts, to adhere to safety guidelines. The jars are processed for 100 minutes due to the seafood content.
Post-Canning Tips
Once cooled, these jars are ready for the pantry. When serving, add two cups of milk or cream and a pat of butter to the clam chowder base. Season with salt and pepper to taste, and enjoy a comforting bowl of clam chowder.
Conclusion
Canning clam chowder base allows you to enjoy a delicious and safe homemade soup anytime. Follow tested recipes, and you’ll have a perfect comfort food ready for the cold winter days. Join us next time for another Rose-Red adventure as we make split pea soup with ham
