I tried a new pressure canning recipe from the Ball Guide to Preserving book today: clam chowder base (Also found on this .edu site*-
https://extension.oregonstate.edu/catalog/sp-50-931-canning-soup). I had been looking for six packs of Snow’s Clam Chowder when I thought that maybe there was a canning recipe available, and yes, there was ;o)
The actual instructions are for a 20 half-pint batch, but I reduced this to 10 for a first run. I had the jars, and the basic ingredients were on hand (onion and potato); I had to pick up salt pork, and the 51 oz clams/juice can came from Amazon.

Wooohoo!
All went well! The lids all pinged (sealed) and will be checked tomorrow.

The rings come off in the morning and the jars will be washed before going to the pantry. To prepare for a meal: in a saucepan, add a tablespoon of butter and a cup of milk per half-pint, season to taste, and heat.
*Only use recipes that have been tested/approved by USDA, Ball, or .edu sites. I do see a discrepancy between my Ball book and the website I linked: the website says you add two tablespoons of butter and two cups of milk per half-pint when serving. I’ll go with my book!
—
A couple of more comics (pups!)


