Canning ‘taters…I can hear my Daddy now, “Why can taters, they’re cheap, they last all winter if stored in a cool basement, so why can them?”….For convenience and saving time. Plus I know what I’m eating when I can it! It’s nice to do all the work in one Saturday afternoon and just be able to open a jar when I’m ready to have potatoes with a meal. All of that dreaded peeling is done at once….
Wash the potatoes real well.
Peel the potatoes and put them in ice water.
At this point I start a pot of boiling water on the stove to add to the potatoes. I also turn the oven on 200° to heat the jars.
Dice the potatoes into 1 inch cubes and place back in ice water. Placing the potatoes in ice water keeps them from turning dark.
Start the water for the lids. Add water to the pressure canners as per the manufacturer’s directions and turn them on.
Fill the hot jars with potatoes leaving 1 inch of heat space. Add 1 teaspoon of canning salt to each jar.
Fill with boiling water, wipe rims with sterile cloth, place lid, ring and tighten.
Place in pressure canner, put the lid on and wait for it to steam. Once it begins steaming, let it steam for 10 minutes before putting the weight on it. Then once the weight begins to jiggle, start the timer for 40 minutes.
We use 10 lbs of pressure based on our elevation. Your elevation will determine to weight of pressure that you use. Please refer to Ball guidelines for reference.
We processed 1 bushel and it yielded 35 quarts.