🥔 Herbed Canned Potatoes
"I Will Never Do Potatoes Any Other Way!"
📌 In This Article
🥔 The Potato Story
"Canned 8 quarts of herbed potatoes in chicken broth last night. They smell amazing!!!!! ETA: We cracked one of these open tonight to eat with dinner. Just simmered in a pot until a little of the broth had reduced a bit and almost made a gravy. Mashed it up and added some butter. HOLY COW! I will never do potatoes any other way! Ever! We even added some cooked bacon pieces on top and it was to die for! The recipe is in the new ball book. Herbs used our rosemary, thyme, salt and pepper. I did boil for two minutes then drain and rinse prior to canning."
If you're looking for a pantry staple that will absolutely blow your mind, look no further than Canned Herbed Potatoes in Chicken Broth.
When you open a jar of these, you don't just get potatoes—you get a rich, savory, herb-infused broth that acts like a built-in sauce. The original poster simmered them down, mashed them with butter, and topped them with bacon, declaring they will "never do potatoes any other way! Ever!"
It's the ultimate side dish, ready to heat and eat, and it's incredibly easy to put up when potatoes go on sale. This recipe follows the guidelines from the new Ball Book.
💬 The verdict: "HOLY COW! ... It was to die for!" — The ultimate review for a canned potato!
💪 Why Can Potatoes?
Built-In Flavor!
🥓"Just simmered in a pot until a little of the broth had reduced a bit."
Rich Broth
Creates its own gravy
Herb Infused
Rosemary and thyme
Fast Side Dish
Ready in minutes
Transform basic potatoes into a gourmet side dish.
📦 Ingredients
This recipe is based on the Ball Complete Book of Home Preserving. Always follow tested recipes for potatoes.
🥔 For the Potatoes
- 🥔 Potatoes – small whole potatoes or larger ones cut into 1-inch chunks (about 12 lbs for 8 quarts)
- 🥣 Chicken broth – enough to cover the potatoes in the jars
- 🌿 Fresh or dried rosemary and thyme
- 🧂 Salt and pepper – to taste (about 1 tsp salt per quart)
🫙 For the Jars
- 🫙 Quart or pint jars
- 🧴 New lids and rings
💡 Pro tip: "The original poster noted: 'I did boil for two minutes then drain and rinse prior to canning.' This helps remove excess starch and keeps the liquid clearer."
📝 Step-by-Step Instructions
Step 1 – Prepare the Potatoes
- Wash and peel the potatoes (or leave the skins on if you prefer).
- Cut them into uniform 1-inch chunks if they are large.
- Place them in a large pot of water and boil for 2 minutes.
- Drain and rinse the potatoes in cold water.
Step 2 – Pack the Jars
- Pack the blanched potatoes tightly into hot jars, leaving 1 inch headspace.
- Add salt, pepper, rosemary, and thyme to each jar.
- Pour hot chicken broth over the potatoes, leaving 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 3 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process quarts for 40 minutes (or pints for 35 minutes).
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Potatoes MUST be pressure canned. Water bath canning is NOT safe for low-acid vegetables. The temperature needs to reach 240°F to kill pathogens.
Step 4 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
🍽️ How to Serve Them (The "Holy Cow" Method)
Here is exactly how the original poster served them to achieve the "to die for" result:
- Pour the entire jar (potatoes and broth) into a pot.
- Simmer until a little of the broth has reduced and almost made a gravy.
- Mash the potatoes directly in the pot with some butter.
- Top with crispy cooked bacon pieces.
- Enjoy!
💡 Pro tip: "These potatoes are also amazing roasted in the oven after draining, or added directly to a hearty beef stew."
❓ Frequently Asked Questions
❓ Can I water bath can potatoes?
NO! Potatoes are a low-acid food and must be pressure canned to be safe.
❓ Why blanch the potatoes first?
Blanching helps remove excess starch, which can make the canning liquid cloudy, and it helps the potatoes hold their shape better during processing.
❓ Can I use water instead of chicken broth?
Yes, but the chicken broth is what gives them that incredible, rich flavor that makes the built-in gravy so good.
❓ How long do they last?
Properly pressure-canned potatoes will last for up to a year on the shelf.
📄 Printable Recipe Card
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║ HERBED CANNED POTATOES IN CHICKEN BROTH ║
║ "I Will Never Do Potatoes Any Other Way!" ║
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YIELD: 8 quarts | TIME: ~2 hours | PROCESS: 40 min (quarts)
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INGREDIENTS
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- Potatoes (cut into 1-inch chunks)
- Chicken broth
- Rosemary and thyme
- Salt and pepper
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INSTRUCTIONS
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1. Peel and cut potatoes. Boil for 2 minutes.
Drain and rinse.
2. Pack tightly into hot jars, leaving 1 inch headspace.
Add herbs, salt, and pepper.
3. Pour hot chicken broth over potatoes, leaving 1 inch
headspace. Remove air bubbles. Wipe rims.
Add lids and rings finger-tight.
4. PRESSURE CAN:
- Quarts: 40 minutes at 10 lbs pressure
- Pints: 35 minutes at 10 lbs pressure
5. Cool, check seals, and store.
TO SERVE:
Simmer the jar contents until broth reduces slightly.
Mash with butter and top with bacon.
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"HOLY COW! I will never do potatoes any other way! Ever!" 🥔🥓
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© CanningRebels — Herbed Canned Potatoes
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