the Ball canning recipe for herbed potatoes is a follows;
2 1/2lb white potatoes: peel; rinse.
Halve or quarter. if desired, leave potatoes less than 2" (5cm) in diameter whole.
2 tsp canning salt
1 tsp ground black pepper
1tsp dried rosemary
1 tsp. dried thyme
chicken broth, vegetable broth, or beef broth used for filling jars with liquid.
this recipe makes 2 quart jars or 4 pint jars.
cut potatoes allow to sit on cold water while preparing jars and heating broth to boiling point. once everything is done. drain potatoes, add to a large bowl add seasoning and mix well. fill jars to 1" headspace. add broth to 1" headspace, debubble, clean rims and lids and rings tighten to finger tight, add to pressure canner.
once finished and canner is full tighten lid, bring steam to a steady stream. set timer to 10 minutes. once finished cover pressure valve with stopper. once canner comes up to your preferred altitude levels (mine is 10-11lbs of pressure). pressure can for 35 minutes for pints or 40 minutes for quarts.
if canning russet potatoes,
prep: wash white potatoes under cold running water; drain, peel potatoes, rinse under cold running water potatoes that are 2" in diameter can be canned whole. cut large potatoes in quarters.
Cook:
put white potatoes in a large saucepan, add water to cover the potatoes bring to a boil; boil 10 minutes.
Fill: pack hot potatoes into a hot jar, leaving 1" headspace. add 1/2 tsp canning salt to point jar, 1 tsp to quart jar if desired. ladle hot liquid or boiling water to 1" headspace. remove air bubbles, clean rims add rings to finger tight. and process the same way as the red potatoes.