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Export 7 ingredients for grocery delivery
Step 1
Cook salt pork until light brown in large saucepot. Drain off excess fat.
Step 2
Add onion and cook until onion is tender but not brown.
Step 3
Add clams with juice, potatoes and water. Boil 10 minutes. Season to taste. Only process in half pints or pints.
Step 4
Ladle hot chowder base into hot jars, leaving 1 inch headspace. Remove air bubbles and refill if necessary to headspace.
Step 5
Wipe rims with vinegar, then add two piece lid/rings.
Step 6
Process in pressure canner for 100 minutes at 10 lbs of pressure for weighted gauge canner and 11lbs for dial gauge.
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