On the shelf at the ready, when you are! Super delicious and my personal favorite side dish!
Ingredients
5 lbs Potatoes, golds or reds, peeled, cubed 1 1/2 inch and soaked in water overnight
1 Jumbo onion, diced
1 Small head of cabbage, chopped
16 cups Chicken broth
2 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Dried parsley
1/2 – 1 tsp Fresh ground black pepper
Directions
- Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring pressure canner to a low simmer.
- Prepare broth: Add chicken broth and all seasonings to a large pot, bring to a boil, cover, turn heat to low and simmer 10 minutes.
- Distribute onions and potatoes among jars evenly. Pack in cabbage to 1 inch headspace. Ladle in broth leaving 1 inch headspace. Be sure to de-bubble well! Wipe rims, place on lids and rings to fingertip tight. Add hot jars to simmering pressure canner.
- Process quarts 90 minutes and pints 75 minutes.
