WATER BATH METHOD FOR CANNING POTATOES
Wash and peel your potatoes and cut into desired pieces. Place into a bowl of water for about 2 hours and change the water a few times. This is to remove excess starch, which would make the canning liquid cloudy. Make a solution of 1 teaspoon non-iodised salt per 1 litre of water.
Fill your sterilized jars with the raw potatoes and pour your salt/water solution over.
Leave a 2 to 3 cm from the top. Screw your lids on.
Use the biggest pot/stockpot which you have. Place a cotton cloth at the bottom and then your jars. Fill up with cold water. Your jars should be at least cover ¾ with water. It does not matter if the water is over the top. If your pot is big enough, you can place two layers of jars. Bring to a rapid boil (98° – 100°C), reduce your heat to keep the boiling point temperature with the lid closed. Do not open the lid!
Boil for 2 hours and remove your jars immediately. Place upright (do not place upside down) on your kitchen counter and let cool for 24 hours without moving them.
The canning time can be reduced, if you use an ordinary pressure cooker. Bring to boil up to the 2nd ring and keep it there for 30 minutes.
This way you potatoes, carrots, beets or any other vegetables which grow near the earth can be preserved for many years.
Keep in mind, that you need quite a lot of electricity for this method of preserving, but once you want to use the potatoes for a meal, they are already cooked and you save time and electricity.
Recipe and photo: Barbara Blättler
