We've been canning this summer. First green beans, then grape and apple jelly and now potatoes!
This is our first attempt at canning potatoes.
It takes around twenty pounds of potatoes to fill seven quart jars (which is a canner full).
We filled a five gallon bucket with potatoes, washed them . . .
and cut them into pieces.
They were put in water with Fruit-Fresh (ascorbic acid) in it to keep them from turning brown. When you finish cutting them, drain off the water you soaked them in and add boiling water over them and bring them to a boil and cook for two minutes. Drain them again and put the potatoes into quart jars. Then add fresh boiling water over the potatoes in the jars along with a teaspoon of salt.
Attach sterilized lids, twist on rings and put into your canner.
Do not twist the rings on too tight or the lids might warp during the canning process. (We learned this the hard way. The wide mouth lids have more of a tendency to do this)
After the canning process is finished (the potatoes have to process for forty minutes), have a strong person twist the lid off the canner. (I think we need a new gasket. The lid is very hard to get off)
Voila! Your potatoes are finished.
Take out of the canner and listen for the ping! Aren't they pretty?
It is very time consuming, but worth it if you have a lot of potatoes in your garden! I just hate it when in the winter our stored potatoes start growing eyes and get all soft and wrinkly.
You can open a jar up during the winter and put the potatoes in soup, mash them, fry them or warm them up and eat them the way they are.
We have did two batches so far. The second batch went a lot smoother than the first one. A little practice and experience goes a long way.
We have two more rows of potatoes to dig. I think we will take a little break and then can a few more.
Have you ever canned potatoes? Just follow the instructions in your canning booklet and preserve the bounty of your garden.