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 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.