A great staple for your canning pantry. Easy to do and great for have on hand for creating a quick and easy meal.
5 lbs. waxy or boiling potatoes (white round or red skinned work best - Russets and Yukon Gold are not good choices). Scrub, peel and rinse then cut into chunks or leave whole if less than 2" in diameter.
4 t. salt
2 t. black pepper
2 t. dried rosemary, dried thyme and dried parsley
~2 qt. chicken or vegetable stock
Pressure can pints for 35 minutes, quarts for 40 minutes following all safe canning guidelines and manufacturer’s instructions for your canner, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath canned.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
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Enjoy!
xo ~Carol