Herbed Potatoes for Pressure Canning

Herbed Potatoes – Pressure Canned
 
INGREDIENTS:

• 2 1/2 lb. white potatoes: Peel; rinse. halved or quartered.  If desired, leave potatoes less than 2 inches in diameter whole.

SEASONINGS PER 2 QUART JARS OR 4 PINT JARS:

• 2 teaspoons salt; canning or kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon  dried thyme
• **Chicken or Vegetable Broth; boiling

DIRECTIONS:  

• Peel and wash potatoes. I place mine in a large bowl of iced acidulated water to prevent browning while peeling all my potatoes.  
• While broth is heating to a boil;  Add Seasonings to a bowl, stir to combine and divvy up between the jars you picked to use.    
• *The spice mix listed above is for 2 Quarts OR 4 Pints so – if you are doing a larger batch you need to adjust your spice mix and divvy up accordingly.  
• Add spices to jars, add potatoes to 1” headspace, add boiling broth to 1” headspace, de-bubble and add more hot broth, if needed.
• Process in Pressure Canner according to your altitude and canner type. 
• Quarts: (1 liter) 40 minutes / Pints: (500 mL) 35 minutes

 
**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