Mash later. Did you know that vegetables that have dense flesh and are often mashed, such as potatoes and butternut squash, must be canned in chunks? True. Otherwise, the temperature in the center would not get hot enough for safe canning. Also, foods that are low in acid, such as vegetables, must be pressure canned – a hot water bath would not be sufficient.
This recipe could also be easily modified for one meal. Just divide everything by a factor of 8.
Things you will need:
- a pressure canner
- 8 pint jars – with lids and bands
- 3 1/2 pounds yellow potatoes, peeled and cut into 1 1/2-inch pieces
- 8 ounces curly kale, tough stems removed and chopped
- 4 large leeks (white part only), thinly sliced (3 cups)
- 4 ounces smoked ham, chopped
- 6 1/2 cups chicken broth
In an 8-10 quart pot, place potatoes and enough water to cover. Bring to a boil and reduce heat. Simmer for 1 minute. Stir in kale, leeks, and ham. Without further ado, drain mixture, then return to the pot. Cover to keep hot.
In a large saucepan, heat broth to boiling. Reduce heat and keep simmering until ready to fill jars.
Pack the hot potato mixture into prepared hot quart jars, leaving 1-inch of headspace. Pour the chicken broth over the potatoes maintaining the 1-inch headspace. Wipe rims, apply tops and tighten screw bands.
Process in a pressure canner at 10 pounds pressure for a weighted gauge or 11 pounds for a dial-gauge canner. Once canner reaches pressure time for 1 hour. After that time, let pressure come down naturally, leave jars in canner to cool 10 minutes, then remove and place on wire racks to cool for 24 hours.
Check lids for seals and store in a cool, dark place.
To serve: Pour contents in a saucepan and bring to a boil. Cover and cook for 10 minutes. Drain and discard the cooking liquid. Mash colcannon with a potato masher until desired consistence. If desired, stir in 2 tablespoons milk and top with butter.
Makes 8 pints.