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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Herbed Potatoes – Pressure Canned
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**RECIPE NOTE: I processed whole less then 2” diameter potatoes and used about 3 cups of boiling chicken broth. The amount of broth you will need will depend on how you cut and pack your potatoes. TO SERVE: Transfer contents of jar to saucepan and simmer over medium heat for 10 minutes; drain. Stir in some melted butter and milk, and mash for super quick smashed potatoes. Recipe from: The All New Ball Book Of Canning And Preserving Photos by: Diane Baker for Canning and Cooking at Home This is a guest post from JD Provence of Texas. This takes baked potatoes one step farther into the smashed and crunchy zone!! Enjoy! Diane Crunchy "Smashed" Potatoes 1 tennis ball size potato (approx. one per person) red, gold, or russets Cooking oil Butter Salt & Pepper Garlic, optional Herbs, if desired You can bake, boil, or nuke your potatoes. It doesn’t make much difference, all that matters is, they need to be done. I was baking, so I just wrapped these individually, in foil, and baked them. After potatoes are cooked, allow to cool 3-4 minutes, then place on saucer, and smash flat with another saucer. By doing this, it’s easy to get them all the same thickness, so they continue to cook evenly. After smashing, allow to cool and release steam 5-10 minutes. Allowing the steam to escape helps make the outsides crisper. Arrange potatoes on baking sheet, lightly spray or coat the top of each one with cooking oil, salt and pepper to taste. Place a teaspoon of butter on each potato. Bake in preheated, 375F oven 25-30 minutes, until golden brown. Any garlic or herbs can be added during the last 10 minutes of cooking, to avoid scorching/burning, (you can also sprinkle them on after cooking.) I did a little "dry canning" today... Dehydrated 5 pounds of potatoes into hash-brown shreds. Can be re-hydrated as needed for hash-browns and potato cakes... Enjoy! Diane
Potatoes Citric Acid, optional Dehydrator PROCESS: Wash the potatoes, peel them, wash again, cut in half (large chunks) and boil for about 4-6 mins. Submerge in ice water that has a bit of citric acid sprinkled in the water (the cold water stops cooking action and the citric acid helps prevent browning of potatoes) Let the potatoes cool...pat dry and shred using a food processor - then lay out on dehydrating trays - dehydrate at 135-140 until dry (mine took about 5+ hours). Once completely dried, packed into jar/s - vac seal using a Foodsaver jar saver vac. Yield: My 4-5 pound bag of Colorado Potatoes (Russets) made a quart jar full of shreds. Cheat (easy) Method: defrost a bag of frozen hash-browns overnight and simply place on dehydrating trays to dehydrate - a great idea if you can find a great sale on the 6 pound bags. Re-hydrate by pouring boiling water over potatoes and let sit 15 mins. then cook as usual/use in recipes. Photos by: Diane Baker for Canning and Cooking at Home It was just a day or so before Easter and my hubby said "can we have Au Gratin or Scalloped Potatoes at Easter with the Ham?" since he doesn't request specific foods very often, I said "sure!" and set out to find a great "Homemade" recipe. Who else can I ask but, my Foodie Friends!! So glad to add this to my recipe box!! Easy to assemble and bake - even EASIER to EAT!! and EAT and EAT!! Make sure to stop by Mary's for more great recipes. ~Enjoy! Diane
Cheesy, Creamy Scallop Potatoes with Bacon Ingredients: 1/2 stick butter (4 Tbs) 1/3 cup all-purpose flour 1 1/2 cup milk 1 1/2 cup heavy cream 1 tsp salt 2 tsp course-ground black pepper 1 Tbs parsley flakes 1 tsp hot sauce 1 medium onion, sliced 5-6 red or Yukon gold potatoes, peeled and sliced thin 2 cups medium cheddar cheese, divided 3 slices bacon, cooked and crumbled 1/2 tsp paprika, sweet mild Directions: Slice onion into rings. Rinse potatoes; drain then thinly slice, I used my mandolin. In a small pot, heat butter on medium heat until melted. Add in the flour. Whisk until smooth and slightly nutty smelling, gradually add milk, cream, salt, black pepper, parsley flakes, 1 cup cheddar cheese and the hot sauce. Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick. Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use). In a lightly buttered 2 qt. glass baking dish, layer potatoes and onion rings alternately starting and ending with potatoes. Pour sauce over potatoes and onions. Sprinkle remaining 1 cup cheddar cheese and crumbled bacon over top. Bake at 350 for 1 hour, or until browned and bubbly. |