Personal
Notes: |
Personal
Notes: If these are being served with Pan Broiled Round Steak, start the potatoes first. Do not start the Steak recipe until the potatoes are nearly done as the steak takes far less time.
Mom, Grandma Short, Aunt Marie, and Mary Ann (Marie's eldest daughter) used to can hundreds, yes I am not exaggerating here, hundreds of quarts of potatoes every fall. These were then divided up between the families and treated like gold to make them last out the year. They would work, assembly line style with big tubs in their laps, first peeling and then packing the potatoes into 1 quart jars. each jar was then filled to about an inch from the top, a teaspoonful of canning salt added to the jar, the lip of the jar wiped clean and a canning lid and ring placed on top and hand tightened down. Then the jars would be put into a pressure canner and processed. After the processing time had passed the "fire" would be turned off and the canner allowed to cool. Only then could it be opened and the still steaming jars removed and placed onto the towel covered kitchen counters. You had to put down towels so the bottoms of the jars wouldn't crack and break. They would generally have 2 or 3 huge canners going at a time, each at a different stage of the process, heating up, processing, or cooling. This would go on for hours and for an entire weekend. As one of the recipients of the "fruits of their labors" I never fully appreciated all of the work, and love they put into their product. Now only Mom and Mary Ann remain. Maybe it's time for me to start canning potatoes so that I may pass the baton to another generation!
|
This recipe for Fried canned potatoes (Bohemian Popcorn) is from