WATER BATH CANNING
Potatoes in picture was done 6 months ago and still great. Great for baked, salad and mashed. You can do chips as well.
Water bathing – I will start with how I do my potatoes.
2 methods I use until I have done more testing.
- Dry canning:
- Wash and rinse peeled potatoes, raw pack into preserve bottles fill to 1 inch (2.5 cm) head space.
- Add the following:
- 1 tablespoon butter
- 1 teaspoon Italian spice
- ½ teaspoon salt
- no water added
Clean rim of jar and close. Put into a pot of water. The water must cover the lids by 1 to 2 inches (2.5 – 5 cm). Bring water to a heavy boil, then put temperature down to medium, continuing boil.
Set timer for 3 hours, turn off the heat and let bottles rest for 10 minutes. Remove bottles from the pot and let it stand for 24 hours.
Remove rings off the bottles and check the seal. Once sealed it will shelve stable indefinitely.
- 2nd Option
- Peel potatoes, cut into pieces, wash and rinse very well, pack raw into bottles and fill with water, add salt to taste. Follow the instructions as above. Remember to leave the head space.
Recipe and photo: Delene Temple Mynhardt
