Garden Green
12-12-2008, 07:33 PM
Since this is a popular topic at the moment:
3 lbs potatoes, washed peeled rewashed and drained
1 teaspoon salt (optional)
5 cups boiling water
Directions
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.
3 lbs potatoes, washed peeled rewashed and drained
1 teaspoon salt (optional)
5 cups boiling water
Directions
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.