Canning Potatoes

 

Potatoes. 10 pounds for $.99. Sure, buy 4 bags! Get home, "crap, what do we do with all of these potatoes?!!"

CAN THEM!

First of all, I love canning, obviously. Second, we love potatoes. Now, how do you can them?

 

 

 

Start by washing potatoes. Honestly, I can't remember how many potatoes I used. I had jars sterilized that weren't filled, so I kept grabbing more to fill each jar. 10 pounds fill about 6 quart jars.

 

Wash and slice each potato. Make sure they'll fit through the mouth of the jar, so cut the slice in half if necessary. Or you can cube them. 

 

tightly pack potatoes in jar, add boiling water with a tsp of salt, then add lid and ring. Finger tighten. Do not over tighten!

Place in pressure cooker for 40 minutes with 10 pounds pressure.

Let the pressure cooker release the pressure on its own afterwards. Then remove jars carefully.  Let cool for 12 hours. There will be a thick white film inside, it's just because the potatoes are starchy.