STORING RED POTATOES RECIPES

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CANNING POTATOES: HOW TO PRESSURE CAN POTATOES FOR FOO…



Canning Potatoes: How to Pressure Can Potatoes for Foo… image

Canning potatoes is a great way to preserve an abundant harvest for long-term food storage. The shelf-stable jars are handy for quick additions to meals.

Provided by Grow a Good Life

Categories     Canning

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 2

6 pounds white potatoes for pints (for pints, see note below for quarts)
canning salt (optional for flavor)

Steps:

  • Prepare your canning jars and lids:
  • Prepare your potatoes:
  • Can the potatoes:

Nutrition Facts : ServingSize 0.5 cup, Calories 60 kcal, CarbohydrateContent 14 g, ProteinContent 1 g, SodiumContent 169 mg, FiberContent 2 g, SugarContent 1 g

WEST INDIAN SWEET POTATO CURRY RECIPE | BBC GOOD FOOD



West Indian sweet potato curry recipe | BBC Good Food image

Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 18

1 tsp rapeseed oil
2 red onions, halved and sliced
thumb-sized piece ginger, finely chopped
2 tbsp Madras curry powder
1 tsp allspice
400g can chopped tomatoes
200g sachet coconut milk
1 tbsp fresh thyme leaves
1 tbsp gluten-free vegetable bouillon
3 sweet potatoes, peeled and cut into large cubes
325g white cabbage, roughly chopped
2 red peppers, chopped
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

Steps:

  • Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
  • Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
  • Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

Nutrition Facts : Calories 543 calories, FatContent 12 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 18 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.4 milligram of sodium

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