First, I brush the potatoes with a nail brush, but carefully so as not to damage the skin. Then I put the potatoes in a large saucepan and pour so much water that the potatoes are under water, now I add 1 teaspoon of salt. When the water boils, I set the clock to 10 minutes, then I pour the potatoes into a colander to cool.
While the potatoes are cooling, I put 3 liters of water in a large saucepan on the stove and add 3 teaspoons of salt. I let the salt water boil once and then slide it off the stove.
The jars for the potatoes, I take 770 ml screw-top jars, I rinse them thoroughly with hot washing-up liquid and place them on a towel. I put the lids in a bowl and pour boiling water over them. Now I fill the pre-cooked potatoes into the glasses and pour the cooled salt water over them. I carefully dry the edges of the jars and the lids and seal each jar.
I let the glasses boil down in the preserving kettle for 90 minutes at 100 degrees.
The boiled potatoes are ideal for potato salad or fried potatoes.
The peel can be easily removed and so you always have ready-cooked potatoes for quick cooking in the house. I have also used it several times in casseroles where jacket potatoes are needed.
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