Canuary 2023 Recipes

Recipe

Ball Blue Book Guide to Preserving page 105 1 c chopped onion 3 to 4 quarts chopped /mince clams with juice( see note below, I used canned minced clams) 2 quarts potatoes 2 quarts boiling water NOTE: This is a clam chowder base and you can find the full recipe and instructions in the Ball guide to preserving There is also a recipe on the Oregon state extension website
**No bigger than a pint jar** can for 100 minutes I used canned minced clams for my recipe If using fresh clams there are specific instructions on how to process clams on the USDA complete guide to canning website *****There are very specific safe practices when canning fish and seafood please research the above sites for information before canning for manhattan clam chowder base add to above recipe 2 c chopped tomatoes 1/2 c chopped celery 1/2 bay leaf 1/2 tsp thyme when opening jar to make chowder 1tbsp butter 1 tbsp flour 1 c milk this is for half pint , double for pint of base

recipe for Italian Beef // Whippoorwill Holler 7 quart jars 9 pounds stew meat or chuck roast cut up large jar peperocini peppers 2 pkgs. Italian dressing seasoning mix 1 quart beef broth can use garlic cloves and onions quart 90 minutes 10 pounds pints 75 minutes 10 pounds pressure

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