Potatoes are easy to grow, and they store well in a root cellar or even tucked into a cool corner of your basement. Because they store well, the only reason you'd really want to go to the effort of canning them is to preserve them as a convenience food. The steps here describe can white or Irish potatoes.
Instructions
1. Wash, drain and peel 2 to 3 pounds of potatoes per quart of canned potatoes.
2. Leave the smaller potatoes intact, and cut the larger potatoes into quarters.
3. Place the potatoes into a large pan, cover with water and bring to a boil. Boil for 10 minutes, and then drain but conserve the boiling water.
4. Put the hot potatoes into properly prepared pint- or quart-sized canning jars, leaving 1inch of headspace (open space) regardless of jar size. If you like, you can add a 1/2 teaspoon of salt to each pint jar, or 1 teaspoon salt to each quart.
5. Add the boiling water to cover the potatoes making sure to maintain the 1 inch headspace, and remove all air bubbles using your bubble wand.
6. Finger tighten one properly prepared lid and band on each jar.
7. Place jars into a the pressure canner. Process your pints for 35 minutes and the quarts for 40 minutes at 10 pounds pressure.
Tags: potatoes into, boiling water, properly prepared, salt each, store well, teaspoon salt, teaspoon salt each