Canning Hash

A rebel recipe for canning hash in a pressure canner.

One of the easiest things I've ever done, once the food was chopped! I used a very basic recipe, but you can do this with pretty much any hash, since the timing is based on the timing of the meat (only adding corn would lengthen it).

  • Potatoes (I don't know how much! I used about a dozen good sized potatoes)
    Peel and dice them - I dice them small. I don't want to have to re-chop once I open the jar. Ok, if you like the peels, leave them on!
  • Corned Beef - raw or cooked, it does not matter, but raw will end up much more firm. I used about 3 lbs home cured.
    Dice about the same size as the spuds.
  • Onions - I used one large
    Chop fine

Toss all of that into a large container and mixed it all up. Pack into jars. As many as it takes. I recommend pints. They are easy to handle. Wide mouth is easier to get the hash out of, but I've done it in narrow mouth.

When I say PACK, I mean PACK. Fill the jar about half full, shake it down and then press the food in tighter. Add more, press, add more, press, until the jar is full. You can leave about half an inch headspace with this, because it does not siphon, it does not have enough moisture to do so (it will make enough to keep the food moist).

Pressure Can at 10 lbs pressure, adjusted for altitude, for 75 minutes for pints.

This is good fried after opening (in butter or bacon fat!), with an egg or two cracked over the top and cooked in after the hash gets crispy.

For Plaid Pajamas Hash, reduce the amount of potatoes by about half, and add carrots, celery, cabbage, green pepper, red pepper, and diced tomatoes (drained well).


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