Yield: 1 servings
|2 pounds||To 3 lbs; Makes 1 quart|
Potatoes have to be cooked before packing, so, in addition to the basic equipment for steam pressure canning, you'll need a large saucepan or pot. You'll also need a vegetable peeler, unless you prefer to use a paring knife.
1. Select perfect, freshly dug potatoes.
2. Organize and prepare equipment and work area.
3. Wash potatoes well, using a vegetable brush. Peel and then wash them again. If desired, (hmmm, chuckle...various strange visions dancing in my mind's eye....) cut potatoes to fit the size jars you are using.
4. Cook potatoes in boiling water to cover for 10 minutes in a large saucepan or pot. Drain.
5. Pack hot potatoes into hot jars to within 1 inch of the tops. Add boiling water to within 1 inch of tops. Add ½ teaspoon salt to each pint, 1 teaspoon to each quart, if desired.
6. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add more boiling water to within 1 inch of tops, if necessary.
7. Wipe tops and threads of jars with a damp clean cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pound pressure, 30 minutes for pints, 40 minutes for quarts. follow manufacturers directions for your canner.
10. follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-06-95