Canning Fish Chowder Base
Fish chowder is a classic comfort food, and this simple pressure canning recipe allows you to cook a fish chowder base to save time on busy weeknights. Just warm, add cream, and serve!
Ingredients
- 1 ½ lbs cod
- 3 cups potatoes
- 2 cups onion
- ½ cup white wine
- 4 cups stock
- 1 tsp thyme
- 2 tsp Old Bay optional - you can use a little paprika and a dash of cayenne instead
- 2 tsp salt
- ½ tsp garlic powder
- 4 oz salt pork optional, add after canning for serving only
Instructions
- Cut cod into bite-sized pieces.
- Dice potatoes and chop onions.
- Combine all ingredients in a large pan and cover with hot water, broth, or wine. Boil for five minutes.
- Fill hot, clean canning jars with the mixture, leaving one inch of headspace.
- Process pints for 100 minutes at 11 lbs pressure (dial gauge canner) or 10 lbs pressure (weighted gauge canner), adjusting pressure to altitude (see notes).
Notes
This recipe is based on the University of Alaska's Hearty Soup canning protocol. That guidance allows you to create your own soup canning recipe, provided you use their specific guidelines, times, and pressures. Fish and recipes that include fish, aren't approved for canning in quart jars, so stick with pint jars for this recipe.
Altitude Adjustments
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure-canning fish chowder base:For dial gauge pressure canners:
- 0 to 2,000 feet in elevation – 11 lbs pressure
- 2,001 to 4,000 feet in elevation – 12 lbs pressure
- 4,001 to 6,000 feet in elevation – 13 lbs pressure
- 6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet in elevation – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure