Soups & Stewscreativecanning5.0
Canning Salmon Chowder Base
Salmon chowder is a rich, satisfying homemade soup, and this simple pressure canning recipe for salmon chowder base allows you to keep it ready to heat and eat right on your pantry shelf. Simply warm it and add some cream to finish it before serving.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Cut salmon into bite-sized pieces, not worrying about small bones as they will soften during canning.
salmon1 lb
2
Peel and dice potatoes, and chop carrots and onions.
potatoes (diced, about 1 lb)3 cupscarrots (peeled and chopped)1 cuponion (peeled and diced)1 cup
3
Combine all ingredients in a large pan and cover with hot water, broth, or wine.
4
Boil for five minutes and add salt, herbs, and spices to taste.
salt2 tsp
5
Fill hot, clean canning jars, leaving one inch of headspace.
6
Heat up the canner and vent steam for ⏱️ 10 minutes.
7
Process filled jars for ⏱️ 100 minutes at 11 lbs pressure in a dial gauge canner or 10 lbs in a weighted gauge canner, adjusting the pressure to your altitude.
8
Turn off heat after canning time, let canner depressurize naturally.
9
Wait for zero pressure, then an additional ⏱️ 10 minutes before removing jars.
10
Cool jars at room temperature for ⏱️ 24 hours, check seals, label, and store properly.
Nutrition Facts
calories
147 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
965 mg
protein Content
10 g
cholesterol Content
21 mg
carbohydrate Content
18 g
saturated Fat Content
0.4 g
unsaturated Fat Content
2 g
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