John Myers
Ingredients for 1 servings:
- 3 kg potato(s), small, waxy
- 1 tsp salt
- 3 liters of salt water
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes
for quick cooking
First, I brush the potatoes with a nail brush, but carefully so as not to damage the skin. Then I put the potatoes in a large pot and pour in enough water to submerge the potatoes, then add 1 teaspoon of salt. When the water boils, I set the timer for 10 minutes, then I tip the potatoes into a colander to cool. While the potatoes are cooling, I put 3 liters of water in a large pot on the stove and add 3 teaspoons of salt. I bring the salted water to a rolling boil and then remove it from the heat. I rinse the jars for the potatoes (I use 770 ml screw-top jars) thoroughly with hot, soapy water and place them on a towel. I place the lids in a bowl and pour boiling water over them. Now I fill the jars with the pre-cooked potatoes and pour the cooled salted water over them. I carefully dry the rims and lids of the jars and seal each one. I let the jars boil in the canning kettle for 90 minutes at 100 degrees Celsius. The canned potatoes are perfect for potato salad or fried potatoes. The skins are easy to remove, so you always have ready-cooked potatoes in the house for a quick meal. I’ve also used them several times in casseroles where jacket potatoes are needed.
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