To hot-pack potatoes, place potatoes in a large pot and cover with water (if you didn’t do this already after washing them). Bring to a boil over medium-high heat. Boil small cubes for 2 minutes and small whole potatoes or quartered potatoes for 10 minutes, until heated through but not soft. Drain, discarding cooking liquid. Pack hot potatoes into hot jars, leaving 1 inch (2.5cm) headspace, add 1 tsp salt per quart and pressure can as instructed below.
To raw-pack potatoes, firmly pack cleaned potatoes into hot jars, leaving 1 inch (2.5cm) headspace, and process for 35 minutes at 13 lbs pressure.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment