Ingredients

• potatoes
• water

Directions

• Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
• Place in water as you cube them; don't leave peeled potato exposed to the air or most varieties will blacken on you.
• Put a large pot of water onto boil. This will be your blanching water for the potato.
• Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
• Give prepped potatoes one final rinse.
• Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 3 minutes.
• Drain potatoes.
• Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt). 1 Tsp of apple cider vinegar.
• Leave 3 cm (1 inch) headspace.
• Top up with your clean boiling water, maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.

Notes

• I have done this process with Cubed, Sliced and quartered potato.

Nutrition

Photos