Prepare the Potatoes: Wash, scrub, and peel 5 pounds of potatoes, then quarter them.

Prepare the Jars: Warm 4 clean quart jars. (You can do this by washing them in the dishwasher with the heat cycle and keeping them warm until ready to use.)

Fill the Jars: Place the quartered potatoes into the warm quart jars, filling each jar to a 1-inch headspace. Add 1 teaspoon of canning salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried rosemary, and 1/2 teaspoon of dried thyme to each jar.

Add Broth: Heat the chicken broth (or your chosen broth) in a tea kettle. Pour the hot broth into each jar, maintaining a 1-inch headspace.

De-bubble: Use a de-bubbling tool to remove any air bubbles from the jars. Wiggle the tool around to help the potatoes settle and fill any gaps. Check the headspace again and adjust back to 1 inch if necessary. Wipe the rims of the jars with a clean, damp towel. Screw rings on to fingertip tight. 

Prepare the Canner: Pour 3 quarts of water into the Presto digital electric pressure canner and heat it up. Load the jars into the canner. Set the pressure canner to process the quart jars for 40 minutes.* (If using a different canner, follow your canner’s instructions for preparing the canner.) Once the processing time is complete, allow the canner to cool down and release pressure naturally.

Cool the Jars: Carefully remove the jars from the canner. Place them in an area where they can sit undisturbed for 12 to 24 hours. After the jars have cooled, check the seals to ensure they sealed properly. Any unsealed jars should be refrigerated and used within a few days.