I found a great recipe for Manhattan Clan Chowder that we just loved when I made it. So here's a big batch for canning. I makes 14 pint jars, pressure canned at 10 pounds for 1 hr and 40 min. Here's the recipe from allrecipe.com.
The recipe calls for onion powder, but I have a lot of fresh onions so I used them instead. Some other recipies add a little BACON! and a few chopped pieces were added too. A few drops of hot pepper sauce is called for, or you can add a finely chopped chili pepper if you have one. Lastly garlic. No garlic in the recipe is uncivilized. Add one or two teaspoons if you feel the need. FYI, if making the whole recipe use a LARGE pot. Our large pot wasn't large enough so we had to transfer to our waterbath pot. oops.
Chop everything evenly and add all your ingredients to that LARGE pot. Heat it up so it all starts to blend the herbs together. No need to fully cook it as the pressure canning will take care of that.
Fill the jars leaving 1" head space.
Put them into your pressure canner and light the fire!
Done with the first batch and all sealed well! 7 more and time to make a second batch for 28 pints total. Yum!