Homegrown potatoes are so good canned up and I've recently had several to ask how I do it.
So, here you go ....
Wash and scrub potatoes
Cube potatoes (our personal preference is abut half inch in size) and place them in water in a large pot. Make sure the potatoes stay completely under water while you're cubing them to keep them from browning. I do not add anything to the water to prevent browning.
Boil for 10 minutes. Drain.
While you're working with the potatoes and they are boiling, sterilize jars and get lids and rings ready.
Fill jars with potatoes, adding 1 teaspoon salt to each quart or 1/2 teaspoon to each pint, and cover with hot water (not the water you boiled them in).
Remove air bubbles.
Clean rim of jar, put lid on and screw on ring.
Process quarts 40 minutes at 10 pounds of pressure in a pressure canner. Process pints 35 minutes at 10 pounds pressure in a pressure canner.
We enjoy these fried, in soups and stews and in casseroles.
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