Potatoes Canning Recipes

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CANNING POTATOES



canning potatoes image

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

irish potatoes or white potato
salt

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.

CANNING POTATOES



Canning Potatoes image

Canning potatoes is a great way to have homemade convenience food.

Provided by Sharon Peterson

Categories     Side Dish

Number Of Ingredients 9

potatoes (approx 20 pounds = 7 quart jars)
canning salt (optional)
Pressure Canner
Large Pot
Canning Lids and Rings
Funnel, Lid lifter, Jar lifter, Bubble tool
Ladle
Canning Jars
Potato Peeler or Paring Knife

Steps:

  • Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

POTATOES-CANNING RECIPE



Potatoes-canning Recipe image

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

3 lbs potatoes, washed peeled rewashed and drained
1 teaspoon salt (optional)
5 cups boiling water

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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