Homegrown Potatoes Canned 4 Ways | Plain, Mediterranean, Herbed & Chipotle | Pressure Canning Recipe 

In today's video I am pressure canning our homegrown potatoes using 2 different methods for 4 different recipes. I am sharing how to pressure can potatoes using the raw pack method 3 different ways, as well as how to pressure can potatoes using the hot pack method. The recipes in this video are plain potatoes, mediterranean potatoes, herbed potatoes and chipotle potatoes.
Wash potatoes well. Peel and place potatoes in cold water. Cut potatoes into 2 inch pieces or smaller, or leave small potatoes whole. After cutting place back into fresh cold water.
Hot Pack Method:
Boil chopped potatoes for 2-10 minutes depending on size. Diced potatoes for 2 minutes, small whole potatoes for 10. Rinse very well to remove excess starch. Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De- bubble, and adjust. Add lids and rings to finger tip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Raw Pack Method:
Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De-bubble, and adjust. Add lids and rings to finger tip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Mediterranean Potatoes
Per quart:
1/2 cup diced onion
1/2 cup diced bell pepper
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano or rosemary
1 tsp lemon zest
*I left out peppers and lemon zest. I did half dried oregano and half rosemary. I added 1 tbsp lemon juice in place of the lemon zest. I also added 2 tsp minced garlic.
Herbed Potatoes
Per quart:
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
*I added 2 tsp minced garlic.
Chipotle Potatoes
Per quart:
1 tsp salt
1 tsp chipotle powder
1/4 cup chopped cilantro
2 tsp minced garlic
*I left out the cilantro because I didn't have any on hand.
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