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Irish Colcannon for Pressure Canning

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On the shelf at the ready, when you are! Super delicious and my personal favorite side dish!

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Irish Colcannon for Pressure Canning

Recipe by Jeni Gough
Recipe rating: 4.5 from 4 votes
Prep time

30

minutes
Processing time

90

minutes

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.
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