Post by dlmason on Nov 28, 2023 18:32:43 GMT -5
Well G-pa and my FIL went hog hunting earlier and did ok, I guess. We have another hog to deal with. But today us girls canned red potatoes, Why because my aunt got a sale on 100 pound sacks of them. We did one bag today and will do the other before we head home. Any way I will post it as we did them. 4 ways and according to aunt everyone loves each type. We got the recipes from the new USDA canning book, even the raw pack way is in there now.
Canning potatoes - many ways
Wash potatoes well. Peel and place potatoes in cold water. Cut potatoes into 2 inch pieces or smaller, or leave small potatoes whole. After cutting place back into fresh cold water. Ok for g-pa we soak overnight then toss that water and start with fresh. Its called leaching the potatoes.
Plain Potatoes - hot pack
just that nothing added but 1 tsp salt
Mediterranean Potatoes - raw pack
Per quart:
1/2 cup diced onion
1/2 cup diced bell pepper
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano or rosemary (I use half dried oregano and half rosemary)
1 tsp lemon zest - 1 Tbs lemon juice
Potatoes to fill
Herbed Potatoes - raw pack
Per quart:
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp minced garlic.
Potatoes to fill
Chipotle Potatoes - raw pack
Per quart:
1 tsp salt
1 tsp chipotle powder
1/4 cup chopped fresh cilantro
2 tsp minced garlic
Potatoes to fill
Hot Pack Method:
Boil chopped potatoes for 2-10 minutes depending on size. Diced potatoes for 2 minutes, small whole potatoes for 10. Rinse very well to remove excess starch. Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water to 1 inch headspace. De-bubble and adjust. Wipe rims and add lids and rings to fingertip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Raw Pack Method:
Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De-bubble and adjust. Wipe rims and add lids and rings to fingertip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Canning potatoes - many ways
Wash potatoes well. Peel and place potatoes in cold water. Cut potatoes into 2 inch pieces or smaller, or leave small potatoes whole. After cutting place back into fresh cold water. Ok for g-pa we soak overnight then toss that water and start with fresh. Its called leaching the potatoes.
Plain Potatoes - hot pack
just that nothing added but 1 tsp salt
Mediterranean Potatoes - raw pack
Per quart:
1/2 cup diced onion
1/2 cup diced bell pepper
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano or rosemary (I use half dried oregano and half rosemary)
1 tsp lemon zest - 1 Tbs lemon juice
Potatoes to fill
Herbed Potatoes - raw pack
Per quart:
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp minced garlic.
Potatoes to fill
Chipotle Potatoes - raw pack
Per quart:
1 tsp salt
1 tsp chipotle powder
1/4 cup chopped fresh cilantro
2 tsp minced garlic
Potatoes to fill
Hot Pack Method:
Boil chopped potatoes for 2-10 minutes depending on size. Diced potatoes for 2 minutes, small whole potatoes for 10. Rinse very well to remove excess starch. Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water to 1 inch headspace. De-bubble and adjust. Wipe rims and add lids and rings to fingertip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Raw Pack Method:
Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De-bubble and adjust. Wipe rims and add lids and rings to fingertip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.