These Garlic and Herb Potatoes will be a great addition to your winters preps. Potatoes are a low acid vegetable and safe canning practices recommend you use a pressure cooker to can them rather than the hot water bath method grandma used to use.
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Canning Garlic and Herb Potatoes in a Pressure Cooker
For each pint you will need:
Russet potatoes
½ tsp. diced garlic
½ tsp. Oregano
½ tsp. Basil
½ tsp. Coarse sea salt
¼ tsp. Ground black pepper
water
pint jars
Jar lids/rings
Pressure cooker I have this one
Large pot
How to Can Potatoes in a Pressure Cooker
Before starting any type of canning you want to begin with clean, sterilized, and hot equipment – you want your jars, lids, and rings hot while filling. Even if using new jars they recommend you boil the jars, lids, and rings.
I toss the lids and rings into a large pot of boiling water, reduce to a low simmer, and remove when I am ready. For the jars, I run a load through the dishwasher with jars, my jar lifter, and any other canning items I am using and pull them outright when it’s time to fill.
Once you have your jars and other equipment ready you can begin.
Scrub potatoes well and peel, if desired-we prefer the earthy taste of the peel so I leave mine on, it is totally up to you.
Dice potatoes into small bite sized pieces.
Boil in a large pot of water for 3-5 minutes.
Transfer potatoes to hot jar add herbs, salt, and pepper.
Cover them with fresh hot water ( you can boil in the pot, use a tea kettle, or water from your coffee pot). Leave 1” headspace at the top.
Wipe the rim with a clean towel and place hot lid and ring on top, secure tightly.
Always check the instructions on your particular pressure cooker. My model has a canning button so I just hit that and change the time to 35 minutes.
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Release the pressure, take off the lid, and carefully remove your hot jars with a jar lifter.
Set cans on the counter to cool.
As they cool you will hear a pinging sound, this is the lids sealing correctly.
Store you canned garlic and herb potatoes in a cool dark place
