Greek Potatoes for Pressure Canning

These are a great way to spice up your potato game! For delicious, quick potatoes anytime!

Greek Potatoes for Pressure Canning

Recipe by Jeni Gough
3.9 from 16 votes
Prep time

30

minutes
Cooking time

2

minutes
Processing time

40

minutes for quarts
Processing time

35

minutes for pints

Yields 7 quarts or 14 pints

Ingredients

  • 18 lbs Potatoes, peeled and cubed 1/2 to 1 inch

  • 3 1/2 tsp Lemon pepper

  • 3 1/2 tsp Dried dill

  • 3 1/2 tsp Dried oregano

  • 1 3/4 tsp Dried marjoram

  • 3 1/2 tsp Dried parsley

  • 14 cloves Garlic, crushed or 7 tsp freeze dried garlic

  • 7 tbsp lemon juice, bottled or fresh

  • 7 tsp Dijon mustard

  • 14 cups 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.

Recipe Video

2 Comments

  1. 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.