Recipe

Canning Potatoes (sweet~ Pieces Or Whole) Recipe


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Ingredients

Directions
  • Step #1 Hot or sweet, jalapeno, including chiles, & pimnto Quantity: An average of 9 lbs is needed per canner load of 9 pints.
  • Step #2 A bushel weighs 25 lbs & yields 20 to 30 pints--an average of 1 lb per pint.
  • Step #3 Quality: Select firm yellow, green, or red peppers.
  • Step #4 Do not use soft or diseased peppers.
  • Step #5 Procedure: Select your favorite pepper(s).
  • Step #6 Caution: If you choose hot peppers, wear plastic gloves while handling them or wash hands thoroughly with soap & water before touching your face.
  • Step #7 Small peppers may be left whole.
  • Step #8 Large peppers may be quartered.
  • Step #9 Remove cores & seeds.
  • Step #10 Slash two or four slits in each pepper, & either blanch in boiling water or blister using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 mins until skins blister.
  • Step #11 Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh.
  • Step #12 Place peppers on burner for several mins until skins blister.
  • Step #13 Allow peppers to cool.
  • Step #14 place this in a pan & cover with a damp cloth.
  • Step #15 This will make peeling the peppers easier.
  • Step #16 After several mins, peel each pepper.
  • Step #17 Flatten whole peppers.
  • Step #18 Add 1/2 tsp of salt to each pint jar, if desired.
  • Step #19 Fill jars loosely with peppers & add fresh boiled water, leaving 1-inch headspace.
  • Step #20 Adjust lids & process following the recommendations in Table 1 or Table 2 according to the method of canning used.
  • Step #21 Table 1.
  • Step #22 Recommended process time for Peppers in a dial-gauge pressure canner.
  • Step #23 Style of Pack: Hot.
  • Step #24 Jar Size: Half-pints or Pints.
  • Step #25 Process Time: 35 mins.
  • Step #26 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
  • Step #27 2,001 - 4,000 ft: 12 lb.
  • Step #28 4,001 - 6,000 ft: 13 lb.
  • Step #29 6,001 - 8,000 ft: 14 lb.
  • Step #30 Table 2.
  • Step #31 Recommended process time for Peppers in a weighted-gauge pressure canner.
  • Step #32 Style of Pack: Hot.
  • Step #33 Jar Size: Half-pints or Pints.
  • Step #34 Process Time: 35 mins.
  • Step #35 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
  • Step #36 Above 1,000 ft: 15 lb.
  • Step #37 ======================================================= === USDA Agriculture Information Bulletin No.
  • Step #38 539 (rev.
  • Step #39 1994) Meal-Master format courtesy of Karen Mintzias.
  • Enjoy the CANNING POTATOES (SWEET~ PIECES OR WHOLE) recipe

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Main Dish / Chicken
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