Sheree's Homemade Cooking Made Easy

Every year after I dig my potatoes out of the garden, I set aside some to pressure can. Canning the potatoes just makes sure that they stay preserved throughout the following year without them going bad. You will need the following ingredients:

Yields 7 quart jars

PotatoesPhoto bySheree

Recipe:

12 – 14 pounds of potatoes

7 teaspoons of canning salt

7 quarts of boiling water

Prepare your canning jars.

PotatoesPhoto bySheree

Begin by washing the potatoes really well.

Peel and then wash the potatoes again.

PotatoesPhoto bySheree

Dice the potatoes into small cubes or you can make wedges, or circles. It is really just your preference for how you like your potatoes.

As you are peeling the potatoes place them in a pan with cool water to keep them from turning brown.

Tip: You can also save the smaller whole potatoes and use them to fill up a jar.

PotatoesPhoto bySheree

Place the diced potatoes into a stainless steel pot and cover with water and boil for 5 minutes. Strain the water off. (If you are using larger potato pieces, boil for 10 minutes or until the potatoes are heated through.

PotatoesPhoto bySheree

While the potatoes are boiling use another stainless steel pot and bring 7 quarts of water to boil.

Add two quarts of water to the bottom of the pressure canner and begin heating it on the stove. Do not put the lid on it and do not bring it to a boil. You want the temperature really warm.

PotatoesPhoto bySheree

Place the potatoes into the quart jars and add 1 teaspoon of salt to the quart jars of potatoes and cover with the boiling water.

PotatoesPhoto bySheree

Wipe the top of the jar clean and then add the lid and a ring.

Place the quart jars into the canner and pressure can for 40 minutes.

PotatoesPhoto bySheree

Note: You can also use this recipe for pints just add 1/2 teaspoon of canning salt and pressure them for 35 minutes.

I use these potatoes to make mashed potatoes, potato salad, fried potatoes and home fries.