Easy Home Canning: Red Potatoes in Bone Broth with Denali

Embark on a canning journey with Denali, as we delve into preserving red potatoes in bone broth, a versatile ingredient for enhancing your meals. This guide ensures a straightforward canning experience, perfect for enriching potato salads, soups, and more.

What You'll Need:

• Red potatoes, chosen for their firmness post-canning.
• Bone broth or water, for canning the potatoes in rich flavor or simplicity.
• Optional: Salt, to season the potatoes if using water.

Preparing the Potatoes:

Begin by thoroughly washing and optionally peeling the potatoes, as recommended by USDA guidelines. Cube the potatoes for uniform cooking and canning. Blanch the potatoes in boiling water for three minutes to prepare them for the canning process.

Canning Steps:

Fill your jars with the blanched potatoes, leaving a 1-inch headspace. Pour the hot bone broth over the potatoes to the same headspace, ensuring they're fully submerged. Wipe the jar rims with vinegar or hot water to clean before sealing with lids and rings.

Pressure Canning:

Place the jars in the pressure canner with hot water to match the temperature of the contents. Process at 11 to 15 pounds of pressure for 40 minutes, adjusting the heat as necessary to maintain pressure without dipping below 10 pounds.

After Canning:

• Allow the jars to cool for 12-24 hours.
• Check the seals by removing the rings and gently lifting the jars by the lids.
• Store your perfectly canned potatoes for future culinary creations.

This easy home canning tutorial on red potatoes in bone broth with Denali not only adds a homemade touch to your pantry but also ensures you have ready-to-use ingredients for a myriad of dishes. Enjoy the satisfaction of self-sufficiency and the delicious taste of home-preserved food.