Garlic and Herb Potatoes (Pressure-Canning Recipe)

This easy raw-pack pressure canning recipe makes flavorful ready-to-serve canned
potatoes. It's adapted from a published & tested recipe by Ball.

For simplicity, the quantities given are per quart jar, but you need to do at
least two quarts at a time for safe processing.

You can also use pint jars (divide the quantity by two). If you can pints, you
need to process least four pints per batch for food safety.

Servings: 1 quart

Author:

Prep Time
20 minutes

Cook Time
1 hour

Pressure Canning Processing Time (quarts)
40 minutes

Course:

Side Dish Canning Basics

Cuisine:

American Mediterranean Contemporary

Keywords:

Vegetarian comfort food meal prep meal-in-a-jar pantry meal pressure-canning

🧂 Ingredients

1 ¼ lb Yukon gold, red-skinned, or other waxy potatoes

20 oz per quart jar
1 cup chicken or vegetable broth (or water & bouillon)

8-10 oz (you can use plain water but broth is better)
1 tsp kosher, canning, or sea salt
½ tsp dried rosemary
½ tsp dried thyme
½ tsp black pepper
½ tsp dried garlic powder

(optional, not in Ball recipe)

Garlic and Herb Potatoes (Pressure-Canning Recipe)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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