For the Brunswick Stew, I scraped the potatoes and cut them into chunks.
Isn’t that a gorgeous plate of raw potatoes? 🙂
On the plate, you see the dark purple potatoes. They are purple all the way through. You see the potatoes that have a bit of purple on the outside but they’re white in the middle and you can see the pink potatoes. And there are the plain yellow potatoes. There are just the three types: Purple skin with purple insides, purple skin with white insides, pink potatoes with pink insides.
The potatoes needed to be blanched before going into the jars.
The colors are very muted after the blanching and being dunked in ice water for a few minutes. You can still see the potatoes with the pink and the purple insides, though they are a bit more muted.
I can’t see what they look like inside the jars so I’ll have to report back on that after we open a jar. My guess is the potatoes stayed pink and purple, though the colors are going to be so muted and they’re in that deep BBQ/tomato gravy, it’s going to be hard to know if they’re still pink and purple, even when I open the jar and we eat them.
I’ll use the potatoes in other dishes that are easier to see and share pictures of them then.