New Potatoes
Ingredients
Directions
Prepare the potatoes
Shake the potatoes in a bag with a handful of coarse sea salt to remove the skin.
Wash the potatoes quickly in cold water.
Blanch the potatoes in boiling water for 1 to 2 minutes.
Cool the potatoes in running water.
Can and process
Prepare a canning solution with 1 tablespoon of alum and 1 gallon of water.
Process pints for 15 minutes, quarts for 18 minutes, and gallons for 22 minutes at 232°F (111°C).
Cool off the cans.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- New potatoes
- Provide the main body of the dish, becoming firm and tender as they are processed.
- Alum
- Helps the potatoes keep their firm texture during canning and processing.
The step that matters
Blanching the potatoes. Blanching briefly in boiling water for 1 to 2 minutes is the step that is easy to overdo or underdo. Too little heat leaves the potatoes unevenly prepared, and too much softens them before processing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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