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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Original recipe found in the Ball Blue Book of Canning. Ingredients:
3 lbs potatoes, washed peeled rewashed and drained |
1 teaspoon salt (optional) |
5 cups boiling water |
Directions:
1. Leave smal potatoes whole, cut large potatoes into quarters.
2. In a large saucepan add potatoes and enough water to cover.
3. Cover pot and bring to a boil.
4. Boil for 10 minutes.
5. Drain potatoes.
6. Pack hot potatoes into a hot sterile quart jar.
7. Add salt if using.
8. Ladle boiling water over potatoes-leave 1 inch head space.
9. Remove air bubbles.
10. Wipe rims and adjust 2 piece caps.
11. Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.
12. This recipe is for a single quart-you can make as many as you wish.
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. Adjust times for your altitude.
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