Canning Potatoes; White No matter what people tell you, potatoes need peeled before being pressure canned. Did you know? The bacteria load resides highest in the skins of root vegetables and tomatoes so, peel your potatoes please! This is what I do: I wash my potatoes. I use my apple peeler to peel off the skin from the body of each potato (and a handheld peeler to take off the peel from each end.) I place my peeled potatoes in cold water that has 'Fruit Fresh' sprinkled in which prevents browning. Dice each potato into 1" cubes/chunks. and place back into the acidulated water. Once all potatoes are diced, drain and place the cut potatoes in a strainer and rinse well. Place rinsed potatoes in a large stockpot and fill with fresh water. Bring water to a boil and boil 2 minutes. Pack clean prepared jars with hot potatoes to 1" headspace. Using fresh boiling water pour into each jar to 1" headspace. Add kosher salt to each jar if preferred (1/2 tsp for pints; 1 tsp for quarts.) De-bubble jars and process in a Pressure Canner according to the NCHFP (full instructions here.) *According to your altitude 35 minutes for Pints 40 minutes for Quarts
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Who doesn't love a soup?! What's even better - this soup is easy to make. I do pressure can my ham stock so that its readily available. If you don't have the time to can homemade ham stock then cook your ham bone and continue on with this recipe. IF you taste your soup and it's lacking 'depth of flavor', add chili powder!! It's not an 'in your face' taste - it deepens the ham flavor and soup. I do add chili powder and lemon juice to my homemade ham stock as its being made, if you don't follow my recipe for ham stock then, you will probably want to add some chili powder directly to this soup...add a small amount, it will make a difference.
Enjoy! Diane INGREDIENTS
INSTRUCTIONS
NOTE: HOMEMADE HAM STOCK
SOUP THICKNESS TIP:
I haven't met a soup I didn't like - when the weather turns colder we tend to eat more hot, hearty soups. Summer seems a distant memory when the smells of a hearty soup is simmering in the house. Pull up a chair, grab a spoon and dig in! Enjoy! Diane
Creamy Potato Chowder *with Bacon or Ham Makes approx. 3 quarts Ingredients: 4 Cups Chicken Broth 4 Cups diced/cubes red potatoes, skin optional 6 slices cooked Bacon, thick cut or 2 Cups Chopped cooked Ham 1 cup diced onion 1 cup diced celery 2 teaspoons salt, or to taste 1/2 teaspoons garlic salt ground black pepper, to taste ROUX: 3/4 cup butter 3/4 cup all-purpose flour 2 cups 2% milk, I use whole milk 2 cups heavy cream Directions:
One of my favorite family side dishes - baby potatoes! I love roasting mine in the oven. I usually do one of two "spice/herb blends' depending on the main course. Don't worry - this is so easy. ~Enjoy! Diane
Ingredients: 2 lbs Baby Yukon Gold Potatoes (these get 1 Tbs *dried Rosemary) OR 2 lbs Baby Red Potatoes (these get 1 Tbs *dried Dill weed) *NOTE: if using fresh vs. dried herbs: the General Rule is that dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs are needed to the dried measure. Basic Spice Blend for Both: 3/4 teaspoon Salt 1/2 teaspoon Black Pepper 1 teaspoon Dried Parsley Flakes 1 teaspoon Garlic Powder 3/4 teaspoon Onion Powder 2 Tbs Olive Oil Directions: Preheat the oven to 425 degrees for 35 min cook time Preheat the oven to 365 degrees for 60 min cook time **see my note below Wash and quarter the potatoes and put them into a large gallon bag. Throw in all your basic spice blend ingredients and herb of choice with the potatoes in bag. Seal, shake and gently roll the bag to mix everything well. this also helps to coat each and every potato in the olive oil Spread the potatoes out in a single layer on a baking sheet or baking dish. Roast the potatoes for 35 minutes, turning them over halfway through. If you are preparing a dish that cooks at a lower temp for longer, you can still place the potatoes in to cook with that dish. Example: I bake my meatloaf at 365 for 90 minutes. I place my baking dish of potatoes into the oven with the meatloaf after the first 30 minutes has passed (for the final 60 minutes) and I turn them over halfway through. If you are cooking at an even lower temp, adjust your cook time even longer for the potatoes but, check on them. If they are getting too dry or starting to overcook, pull from the oven and cover with foil to keep hot until ready to serve. Recipe & Photos by: Diane Baker for Canning and Cooking at Home I love this new dish that I came across when reviewing Ally's new cookbook just a few short months ago. (Ally's Kitchen: a passport for adventurous palates) We make it all the time now! It's so easy to make and can be a great side dish or even a meal (I just served this with a large spinach salad and it was a hit) Rosemary, Red Potato & Leek Galette Ingredients
Instructions
Recipe by: Alice Phillips: Ally's Kitchen: a passport for adventurous palates
Photos by: Diane Baker for Canning and Cooking at Home |