Potatoes Canning Recipes
CANNING POTATOES
Make and share this canning potatoes recipe from Food.com.
Provided by LittleMsMartha
Categories Very Low Carbs
Time 2h20m
Yield 7 quarts
Number Of Ingredients 2
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.
POTATOES-CANNING RECIPE
Make and share this Potatoes-canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Potato
Time 30m
Yield 1 quart
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1048.7, Fat 1.2, SaturatedFat 0.3, Sodium 105.4, Carbohydrate 237.9, Fiber 30, Sugar 10.6, Protein 27.5
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- Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
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