Potatoes-Canning Recipe

1. 1

   Leave smal potatoes whole, cut large potatoes into quarters.

2. 2

   In a large saucepan add potatoes and enough water to cover.

3. 3

   Cover pot and bring to a boil.

4. 4

   Boil for 10 minutes.

5. 5

   Drain potatoes.

6. 6

   Pack hot potatoes into a hot sterile quart jar.

7. 7

   Add salt if using.

8. 8

   Ladle boiling water over potatoes-leave 1 inch head space.

9. 9

   Remove air bubbles.

10. 10

    Wipe rims and adjust 2 piece caps.

11. 11

    Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.

12. 12

    This recipe is for a single quart-you can make as many as you wish.

13. 13

    If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner.

14. 14

    Adjust times for your altitude.

* Per serving · 4 servings · Values may vary.

No additional tips available.