Canning Mini Potatoes with Butter and Salt

The Easiest Way to Pressure Can Mini Potatoes with Butter and Salt: A Delicious and Quick Recipe

Ingredients:

• - Mini potatoes

• - Salt

• - Butter

• - White vinegar

Equipment:

• - Pressure canner

• - Quart canning jars

• - Lids and bands

• - Jar lifter

• - Funnel

• - Towel

Instructions:

1. Preparation:

•    - **Washing and Soaking:**

•      - Wash the mini potatoes thoroughly to remove dirt and impurities.

•      - Optional: Soak the potatoes to remove excess starch. This step can be skipped for whole potatoes.

2. Filling the Jars:

•    - Place the clean mini potatoes into the canning jars.

•    - Add 1 teaspoon of salt to each quart jar.

•    - Add 1 tablespoon of butter to each jar.

•    - Ensure the potatoes are evenly distributed and there is some headspace left at the top of the jars.

3. Sealing the Jars:

•    - Wipe the rims of the jars with white vinegar to remove any residue.

•    - Place the lids on the jars and screw on the bands until they are fingertip tight.

4. Pressure Canning:

•    - Place the jars in the pressure canner according to the manufacturer’s instructions.

•    - Process the jars for 40 minutes at 10 pounds of pressure (adjust for altitude if necessary).

5. Cooling and Storing:

•    - Once the canning process is complete, turn off the heat and let the canner cool down.

•    - Carefully remove the jars from the canner using a jar lifter and place them on a towel to cool.

•    - After the jars have cooled, check the seals. Store any unsealed jars in the refrigerator and use them within a few days. Properly sealed jars can be stored in a cool, dark place for up to a year.

Using Canned Potatoes

Ingredients:

• - 1 jar of canned mini potatoes

• - Olive oil

• - Eggs (for poaching)

Instructions:

1. Preparing the Potatoes:

•    - Open a jar of your canned mini potatoes.

•    - Heat some olive oil in a cast iron skillet over medium heat.

•    - Place the potatoes sliced side down in the skillet and cook until they are golden brown and crispy.

2. Poaching the Eggs:

•    - Bring a pot of water to a gentle simmer.

•    - Crack the eggs into individual ramekins or small bowls.

•    - Gently slide the eggs into the simmering water.

•    - Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.

3. Serving:

•    - Place the crispy potatoes on a plate.

•    - Top the potatoes with the poached eggs.

•    - Season with salt and pepper to taste.

•    - Serve immediately and enjoy!

Tips:

• - Make sure to follow the manufacturer’s instructions for your pressure canner.

• - Adjust the processing time and pressure according to your altitude.

• - Experiment with different herbs and spices to add more flavor to your canned potatoes.

By following these steps, you'll have delicious canned mini potatoes ready to use whenever you need a quick and tasty meal!