One Potato, Two Potato

I love canned potatoes. They’re a great add in for soups, savory pies and casseroles. You can even turn them into potato salad and mashed potatoes. And don’t forget breakfast! Okay, I love potatoes A LOT!

Stater Bros had a good sale on russets this week, so I grabbed 40 pounds and spent today in my kitchen. It was rather cold out, so for once I was loving the steam of my boiling pots.

So, canning potatoes, here we go.

First, peal your potatoes. Yes, you have to unless you like being ill.

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As you finish pealing each one, drop it into a pot of cool salt water. This keeps them from darkening.

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After you’ve pealed and pealed for hours, you’ll at last decide you’re done. You may have potatoes left – you never planned to peal those. Just run with it.
Chop them into chunks. Big chunks, small chunks, whichever you like. I like big chunks, like these –

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Next you need to cook them a bit. I boil them for a few minutes to get them hot and semi soft.

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I use quart jars. Fill to close to the rim as they’ll settle once you add water.

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You’ll then add clean boiling water and a dash of salt to each jar. Load them into your pressure canner

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At my altitude, it’s 40 minutes at 15 pounds pressure. If you don’t know how to use one of these, please don’t rely on my vague descriptions!

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And here they are, first batch anyways. I ended up doing five batches!

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I’ll try to remember to mention when I’m using these in upcoming cooking posts.
~ Annette

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