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.