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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s/viewers responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.

The recipes are intended for entertainment and/or information purposes and for use by person having appropriate technical skill, at their own discretion and risk. I make no warranties for the outcome of your food experiments.

There are several advantages to dry canning potatoes, the least of which is having something fully cooked ready to pull out at a moments notice. When you pack the potatoes into jars you have the opportunity to flavor them with salt and pepper, a bit of butter and I always throw in a couple cloves of garlic, which roast nicely during cooking.

I add about two tbsps of butter to each quart and a 1/2 tsp of salt, if you are using pints instead you will want to cut that in half. Add garlic if you like.

Process the quarts for 40 minutes and the pints for 35 minutes making sure that you have the right weight on for your altitude. If you are under 1000 feet you can use 10 pounds but over that you need 15 pounds of pressure.

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 I purchased this Nesco Electric Small Batch Canner at www.wayfair.ca


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