Directions
- 1Scrub the potatoes sparkling clean and cut off any bad parts of the skin.
- 2Chop or dice the potatoes.
- 3Rinse the chopped potatoes until the water runs clear.
- 4Season the potatoes with Italian seasoning.
- 5Shake the potatoes around to ensure they are fully coated with seasoning.
- 6Fill room temperature or cold jars with the seasoned potatoes, leaving a 1-inch headspace.
- 7Add 1 to 2 tablespoons of butter to each jar on top of the potatoes.
- 8Pressure can the quart jars for 40 minutes.
- 9Alternatively, water bath can the jars for 3 hours.
Ingredients
- 10 large russet potatoes
- Italian seasoning
- 1 to 2 tablespoons butter
Equipment
pressure cannerjarsjar liftersink
Tips
- Dry packing potatoes is the best and most preferred way to can potatoes according to countless people.
- When raw packing food, add as much as possible, unless it's meat.
- Water bath canning for 3 hours is a preferred method for potatoes.
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