Herbed Potatoes (Ball Recipe)
Info
Ingredients
I’ve been canning for roughly 28 years, and in all that time, I had never canned potatoes. We always stored them in the basement for use throughout the winter or made hash browns and froze them. After joining a Facebook canning group and seeing others can potatoes, I decided it was about time I tried it. I found several recipes for potatoes in The All New Ball Book of Canning and Preserving (herbed, chipotle, and Mediterranean), and I decided to try out the herbed one. We grew potatoes in the garden, and since they produced really well, I had plenty to work with.
I made one small batch to see if I liked them, and I used my sons as guinea pigs when they came for a visit. As they were cooking, they came into the kitchen and said “it smells like Thanksgiving.” And then they tasted them and said I definitely had to keep making them, so I guess it was a rounding success.
I’m going to use these for super-fast smashed potatoes on those nights when I want a hot meal but am just to tired to cook anything. To serve, you just dump the entire contents of the jar into a pan, simmer for 10 minutes, and then drain off the liquid. Add a little butter and milk, and mash as you normally would. Really fast and really good.
Ingredient list is for 2 quarts (or 4 pints) of potatoes, which is the minimum number of jars needed to run the pressure canner, but you can double/triple as you please.
Herbed Potatoes
2-1/2 pounds white potatoes, peeled and rinsed. If desired, leave potatoes less than 2 inches in diameter whole. For larger potatoes, half or quarter
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
Hot chicken or vegetable broth
Filling one jar at a time, place all ingredients into jars, leaving 1-inch headspace. Ladle hot broth over ingredients, leaving 1-inch headspace. Remove air bubbles. Place lids and rings, adjusting until fingertip tight. Place jar in pressure canner and repeat until all jars are filled.
Pressure can quarts for 40 minutes and pints for 35 minutes.
Yield: 2 quarts (4 pints)
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7 Comments
These were fantastic!!! I canned 7 quarts and had three quarts left over so I made one for my dinner. I dumped the entire jar into a saucepan and lightly boiled until the liquid was almost gone. Then I smashed them with a potato masher, added butter, sour cream and some cheese, and ground pepper. Oh wow!!!! They are amazing. Thanks so much for sharing!
Glad you liked it. Reminds me that I’m out and need to can more 🙂
Can I use fresh herbs and red potatoes?
Any variety of potato works as long as they are peeled. You’d have to use way more fresh herb than dried to achieve the same flavor, and that could affect the density/safety. I’d stick with dried since that’s how the recipe was tested.
how can u cook these? like could I just dump them and heat them up and eat them?
That’s exactly what I do. Dump in a pan and reheat. Or mash them for herbed mashed potatoes. Really simple and really good!
Is the spice measurement per quart jar or do you mix in a pot with the broth?