Well first, only pints are approved for any product containing clams so you'd have to restrict yourself to pints - no quarts.

No processing time is provided for quarts and even if there was one it would likely be well over 3 hours since pints are 1 hr. and 40 minutes. So this is one of those cases where the cost of processing would outweigh any convenience gained. Especially so since you already have the canned clams and the frozen potatoes so can easily make it just before serving. ;)

Second, you'd have to can it by the soups rule of 1/2 and 1/2 so it would be much more diluted that you are used to - more watery than normal clam chowder and less desirable IMO.

Some recipes can only be stored long term as separate components and then mixed and cooked at serving time and this is one of them I think.

And yes, you would have to use the same pressure canning processing time even if you leave out the salt pork. Removing ingredients does not affect required processing time as a general rule.

But all that may be moot because there are no approved recipes for re-canning any seafood products that I know of or can find. NCHFP stipulates fresh clams only. Re-canning just like re-freezing is strongly discouraged. In the case of seafood this is likely because seafood (esp. clams) are high botulism risk foods.

So sorry, but I would have to say no on this one but wait and see what others suggest, ok? Especially Linda Lou as she knows all the exceptions to the rules that are allowed.

Dave

AM I GLAD I ASK QUESTIONS!
I DIDDNT THINK ABOUT THE PROCESSING TIMES PINTS VS QUARTS DUH!
AND THE FACT I HAVE EVERYTHING ON HAND TO MAKE THE CHOWDER AT MY CONVENIENCE,
THE THINGS I SOMETIMES DONT THINK OF,
I HAD READ SOME WHERE ABOUT RE-CANNING BUT DONT REMEMBER WHERE I WAS AT? OR EVEN WHAT THEY WERE RE-CANNING?
I JUST THOUGHT IT WOULD BE NICE TO OPEN A JAR THROW IN SOME MILK AND BUTTER AND BE DONE I WAS NOT THINKING OF ANYTHING ELSE, THANK YOU DAVE, I COULD SAY I HAD NOT HAD MY COFFE YET BUT I WOULD BE LYING LOL.
ANY GOOD SOUP RECIPES? GUESS IM DETERMINED TO CAN SOMETHING! I REALLY ENJOY IT!

Here you go.

forum soup recipes collection

And the link below is a recent discussion on soups and stews with several recipes.

Dave

Here is a link that might be useful: Soups and stews discussions

if its got dairy (milk, cream, etc.) it cannot be safely canned at home. Suggest that you use LOWER CASE LETTERING in your future posts. In the old days the upper case was considered as SHOUTING.
Recommend it be frozen instead. Clams do get very tough when they are cooked too much.

Thanks for the links dave i really appreciate it!
and sorry ksrogers i diddn't mean to shout, and i appreciate your help.
guess i will find something else to can.

I was wanting to re-can some big 3 pound commercial cans of cut mushrooms into pint or half pint jars. Here, they said no, and even if it were pressure canned, the mushrooms may not be safe, unless they were pickled in vinegar. You would think that any trace of bacteria would have been destroyed by the initial commercial canning process. But once opened and exposed to air, they could get contaminated. Do you rememember the issue of botulism poisoning some years ago? It was for commercially canned mushrooms and they were all recalled from many stores. When I make fresh clam chowder, I like to add some mushrooms to that as well. I usually use the chopped clams and their broth, and thicken the chowder with Potato Buds instant potatoes.