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Potatoes-canning Recipe

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“Posted by request. Original recipe found in the Ball Blue Book of Canning”
1 quart

Ingredients Nutrition


  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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