These are a great way to spice up your potato game! For delicious, quick potatoes anytime!
Greek Potatoes for Pressure Canning
Prep time
30
minutesCooking time
2
minutesProcessing time
40
minutes for quartsProcessing time
35
minutes for pintsYields 7 quarts or 14 pints
Ingredients
18 lbs 18 Potatoes, peeled and cubed 1/2 to 1 inch
3 1/2 tsp 3 1/2 Lemon pepper
3 1/2 tsp 3 1/2 Dried dill
3 1/2 tsp 3 1/2 Dried oregano
1 3/4 tsp 1 3/4 Dried marjoram
3 1/2 tsp 3 1/2 Dried parsley
14 cloves 14 Garlic, crushed or 7 tsp freeze dried garlic
7 tbsp 7 lemon juice, bottled or fresh
7 tsp 7 Dijon mustard
14 cups 14 water or broth, hot (you may need more or less water)
Directions
- Wash jars, lids and rings in hot soapy water. Fill pressure canner with water per your canner instructions. Bring to a low simmer.
- Soak potato dices in cold water bottled lemon juice or citric acid 30 minutes. This can also be done overnight. Drain, rinse and soak again for another 30 minutes.
- Bring a pot or water to a boil, drop in potatoes and boil 2 minutes. Drain.
- Fill jars with potatoes and to each jar add: 1/2 tsp lemon pepper, 1/2 tsp dill, 1/2 tsp oregano, 1/4 tsp majoram, 1/2 tsp parsley, 2 cloves garlic, 1 tbsp lemon juice and 1 tsp dijon (cut these in half for pints)
- Fill jars with hot water or broth leaving to 1 inch headspace, de-bubble, wipe rims, place lids and rings on to fingertip tight. Place hot jar in hot pressure canner.
- Process quarts 40 minutes and pints 35 minutes.
The recipe sounds awesome but are the spice measurements for quarts or pints.
The recipe is for quarts. Same measurements for pints, just cute them in half per each jar and you will get 14 pints.