Potatoescanningrecipe
CANNING POTATOES
Canning potatoes is a great way to have homemade convenience food.
Provided by Sharon Peterson
Categories Side Dish
Number Of Ingredients 9
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.
CANNING POTATOES
Home canned potatoes are very handy to have on hand. Here's how to pressure can them using the tested USDA method.
Provided by Healthy Canning
Categories Side Dish
Time 1h40m
Number Of Ingredients 2
Steps:
- Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
- Place in water as you cube them; don't leave peeled potato exposed to the air or most varieties will blacken on you.
- Put a large pot of water onto boil. This will be your blanching water for the potato.
- Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
- Give prepped potatoes one final rinse.
- Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
- Drain potatoes.
- Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt).
- Leave 3 cm (1 inch) headspace.
- Top up with your clean boiling water, maintaining headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.
Nutrition Facts : ServingSize 250 g, Calories 193 kcal, Carbohydrate 43.7 g, Protein 5.1 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 15 mg, Fiber 5.5 g, Sugar 2 g
CANNING POTATOES
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
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.
POTATOES-CANNING RECIPE
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
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
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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