When you dig potatoes you inevitably have some small ones in a potato crop. They can't all be huge : ) The large ones go to storage. The medium ones I like to dehydrate and save some for replanting. Anything smaller than a golf ball I like to can as a new potato.
If you would like to follow along you can find the recipe for canning potatoes on page 68 of the Ball Blue Book (100th Anniversary Edition). First I wash the potatoes and drain. Then I peel them and wash again. Then put your potatoes in a large pot and cover with water. Bring to a boil and boil for 10 minutes.
Then pack hot potatoes into hot jars and add then add 1 teaspoon canning salt to each quart jar. Ladle boiling water over potatoes leaving 1 inch headspace.
Remove air bubbles.
Adjust two piece caps
Process quarts for 40 minutes at 10 pounds pressure in a steam pressure canner.
Allow to cool and seal overnight. Remove rings and wash jars and label. Store in a cool location out of direct sunlight.
Our favorite way of eating these potatoes is to place them in a cast iron skillet and saute in butter, garlic powder and parsley. While hot right before serving sprinkle with fresh grated parmesan cheese.
Blessings from The Holler
The Canned Quilter
You have been busy! All the carrots, beans, tomato sauce, and now potatoes! No wonder you slept in the other morning.ReplyDelete
This must be such a REVELATION to the young girls who have not been exposed to farm life etc.ReplyDelete
I hope some will be encouraged to try more of this when they see your blog.
Yes, I know IT'S A LOT OF WORK~I's a way of life though isn't it!
Thanks for this post, CQ, and the recipe, too! :o)ReplyDelete
WHAT?! That sounds great!ReplyDelete
Good morning, CQ...I'm Annie...a new follower to your blog. I live in the country across the river from ST Louis and we have a small piece of dirt and garden ferociously, lol. I have planted fruit trees (cherry, peach, apple, pear), we have lots of wild blackberries, I have 8 raised garden beds that are about 25' x 5'...so we are able to grow lots. Just started putting in some of our fall plantings...ReplyDelete
We've had the same rain experience as you guys have this year, but somehow our beds (raised and massively mulched) survived when lots didn't. I've been drying more and more this year and canning lots and freezing some.
Never cared much for canned potatoes, but didn't can the new ones either, so maybe I'll give that a try this year...we have been digging them for meals, but not really harvesting the beds yet, so we'll see. Have you ever tried canning the red ones wioth the skin on? hmmm...
Glad God sent me your way this morning...
Welcome Annie! To answer your question about canning the red ones with the skin on....The National Center for Food Preservation and the USDA recommend canning potatoes peeled. Their reason is that the skin may hold bacteria that would later cause botulism. I know that many years ago though canning new potatoes with skin was a common practice. So I encourage people to be their own judge as to if they want to take that chance or not.Delete
Hope you visit us often in the future!
Popping back by to say, Thank you for linking up at the Carnival of Home Preserving!ReplyDelete