Canning Potatoes

I recently found an amazing deal on potatoes, of course, I grabbed 15 pounds (that was the limit). I love to can fresh produce/veggies that I grow or either I find a great deal on. 

Having all ready cooked potatoes makes it so easy in the winter for an easy dish or just to throw in a quick pot of soup. Yum. 

When you can potatoes you have to use a pressure canner because they are in the low acid category. 

Disclaimer: If you have never used your pressure canner before, then please read your manual. :)

I start off by sterilizing my jars, lids, and rings in a pot. In another big pot I have water boiling - prevents the jars from cracking. Hot and cold does not mix with glass jars. 

While everything is sterilizing, I start peeling the skins off the potatoes and giving them a good wash. Washing them prevents dirt in the jars. 

After the potatoes have been washed, then cut up the potatoes. It doesn't really matter what size they are as along as they fit in the jar. I cut them up in medium size cubes. 

Before your jars start to actual boil, remove one jar at a time and put 1 tsp of salt in the jar. Pack your potatoes in the jar tight. 

Ladle in the hot water and leave 3/4 inch of headspace.

Wipe the top of the jars with a clean towel. If you leave anything on the rims, then it will not seal properly. 

Place lids and bands on the jar. 

Place jar in the pressure canner and start on the next. Follow the steps above until all jars are packed and ready to go!

Turn the burner on high and put the lid on. When in doubt, look at your manual. 

Remember to not put the weight on until the pressure canner starts to build pressure - roughly 5 minutes. When you see steam starting to come out, then it is okay to put the weight on. 

The pressure will then start to build up. When the little thing on the side pops out, then your pressure gauge will start to move. 

When your pressure gauge reaches 10 pounds, then it is safe to start your timer for 40 minutes. Make sure you stay in the kitchen and watch the gauge because it will move. When it starts to go passed 10 pounds, then turn the burner down. Try and keep it between 10-12 pounds. 

When the 40 minutes are up, then turn off the burner and let the pressure canner cool down by itself. 

Wasn't that easy?

What are some things you are canner up this year?