Potatoes, White - Cubed or Whole

Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45∞F may discolor when canned Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. If desired, cut into 1/2-inch cubes. To prevent darkening place potatoes in ascorbic acid solution. Drain.

Ascorbic acid solution: add 3000 mg (1 teaspoon) of ascorbic acid powder, or 6 crushed 500-milligram tablet of vitamin C to 1 gallon of water.

Hot Pack - Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Fill hot jars with hot potatoes leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with boiling water to 1 inch from top. Remove air bubbles Adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 35 min 11 lb 10 lb
Quarts 40 min

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
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German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
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The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish