Dry Packed Potatoes with Bell Pepper and Onion

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Thousands of people across the globe have been enjoying dry packed potatoes for decades! They truly fry up to make the best side dish for any occasion – breakfast, lunch or dinner.

For those of you newer to the Dry Packing Method, it is merely eliminating the instructional step of covering the food ingredient with water and raw packing the food to the required headspace. And yes, each jar is processed according to their respective PSI and length of time. This recipe and many more can be found in my cookbook, Canning Full Circle.

Here is a fun twist on the canner’s favorite…

Dry Packed Potatoes with Bell Peppers and Onions Canning Recipe

Makes about 12 quarts or 24 pints

This recipe makes the BEST fried potatoes on the planet! Say goodbye to soggy potatoes and 3 inches of starch at the bottom of your jar after long-term storage, leaving you with a distant memory of the potato prior to covering them with water. When ready to enjoy, simply open an jar and empty its contents into a cast iron skillet and fry until golden brown. The addition of peppers and onions makes for an excellent accompaniment to any breakfast, lunch, or dinner.

Ingredients

  • 30 pounds potatoes, scrubbed clean and cut into 1-inch cubes (peeling optional)
  • 5 large bell peppers (any color), diced (7 1/2 cups)
  • 2 large sweet onions, diced (4 cups)
  • 5 tablespoons minced garlic
  • 1/2 cup melted butter or ghee (see Ingredient Tip for alternatives)

Instructions

  1. Thoroughly scrub your potatoes with a vegetable brush under running water. It is okay if some of the skin scrubs off. Be sure to remove any dry rot from the potato, including eye sprouts from its exterior. After scrubbing the entire potato well, rinse again under fresh, running water. You may also peel your potatoes if you do not desire the skins be left on. Be sure to rinse your potatoes under fresh, running water after peeling. Cube the potatoes.
  2. In a large stockpot, combine cubed potatoes, peppers, onions, and minced garlic. Cover the mixture with the melted ghee or butter. Mix well to thoroughly coat. If using olive oil, refer to the Ingredient Tip.
  3. Using a funnel, fill jars and pack tight, tapping everything down as you add more vegetables. The goal is to pack each jar as tightly as possible. Fill to a 1-inch headspace.
  4. Wipe the jar rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
  5. Place the jars in the pressure canner filled with 3 quarts of cool water. Allow the canner to heat slowly on medium heat for the first 10 minutes before increasing the heat to high.
  6. Process at 10 PSI or according to your elevation and canner type. Process quarts for 40 minutes and pints for 35 minutes.

Ingredient Tip: Instead of using ghee, or butter, in this recipe, you may safely use a 1/4 cup of oil. I recommend olive avocado oil. Also, instead of cubing your potatoes, you may cut the potatoes into uniform shaped wedges or into larger 2-inch chunks.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com

 

Dry Packed Potatoes with Bell Pepper and Onion

Recipe by The Canning Diva
5.0 from 1 vote
Servings

12 quarts or 24 pints

servings
Prep time

30

minutes

This recipe makes the BEST fried potatoes on the planet! Say goodbye to soggy potatoes and 3 inches of starch at the bottom of your jar after long-term storage, leaving you with a distant memory of the potato prior to covering them with water. When ready to enjoy, simply open an jar and empty its contents into a cast iron skillet and fry until golden brown. The addition of peppers and onions makes for an excellent accompaniment to any breakfast, lunch, or dinner.

Ingredients

  • 30 pounds 30 potatoes, scrubbed clean and cut into 1-inch cubes (peeling optional)

  • 5 large 5 bell peppers (any color), diced (7 1/2 cups)

  • 2 large 2 sweet onions, diced (4 cups)

  • 5 tablespoons 5 minced garlic

  • 1/2 cup 1/2 melted butter or ghee (see Ingredient Tip for alternatives)

Instructions

  • Thoroughly scrub your potatoes with a vegetable brush under running water. It is okay if some of the skin scrubs off. Be sure to remove any dry rot from the potato, including eye sprouts from its exterior. After scrubbing the entire potato well, rinse again under fresh, running water. You may also peel your potatoes if you do not desire the skins be left on. Be sure to rinse your potatoes under fresh, running water after peeling. Cube the potatoes.
  • In a large stockpot, combine cubed potatoes, peppers, onions, and minced garlic. Cover the mixture with the melted ghee or butter. Mix well to thoroughly coat. If using olive oil, refer to the Ingredient Tip.
  • Using a funnel, fill jars and pack tight, tapping everything down as you add more vegetables. The goal is to pack each jar as tightly as possible. Fill to a 1-inch headspace.
  • Wipe the jar rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
  • Place the jars in the pressure canner filled with 3 quarts of cool water. Allow the canner to heat slowly on medium heat for the first 10 minutes before increasing the heat to high.
  • Process at 10 PSI or according to your elevation and canner type. Process quarts for 40 minutes and pints for 35 minutes.

Notes

  • Ingredient Tip: Instead of using ghee, or butter, in this recipe, you may safely use a 1/4 cup of oil. I recommend olive avocado oil. Also, instead of cubing your potatoes, you may cut the potatoes into uniform shaped wedges or into larger 2-inch chunks.

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