Potatoescanningrecipe

CANNING POTATOES

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

POTATOES-CANNING RECIPE

Steps:

• Leave smal potatoes whole, cut large potatoes into quarters.
• In a large saucepan add potatoes and enough water to cover.
• Cover pot and bring to a boil.
• Boil for 10 minutes.
• Drain potatoes.
• Pack hot potatoes into a hot sterile quart jar.
• Add salt if using.
• Ladle boiling water over potatoes-leave 1 inch head space.
• Remove air bubbles.
• Wipe rims and adjust 2 piece caps.
• Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.
• This recipe is for a single quart-you can make as many as you wish.
• If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner.
• Adjust times for your altitude.

CANNING POTATOES

Steps:

• Wash& scrape freshly dug potatoes and then rinse again thoroughly.
• Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
• Boil them 10 minutes, drain.
• Add 1 teaspoon salt to each quart jar.
• Cover with boiling water and leave 1" head space.
• Adjust caps.
• Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
• Recipe on page 40 of the Ball Blue Book canning& freezing guide.