Pork And Clam Chowder
|Diced salt pork||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Clams with juice||4 Quart, chopped, cleaned|
|Diced pared potatoes||2 Quart|
|Boiling water||2 Quart|
Cook salt pork until light brown.
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 jars, leaving 1-inch head space.
Only process in half pints or pints.
Process pints and half pints 1 hour and 40 minutes at 10 pounds pressure.