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Another experiment, canning veggies!

Ingredients (7 quarts)
  • 20 pounds potatoes
Instructions:
  1. Wash and peel your potatoes.
  2. Cut into 1" to 2", or whole if they are small enough.
  3. Keep them in clean water to prevent discoloring.
  4. Cook in boiling water for approximately 10 minutes. Potatoes should be warm but not fully cooked.
  5. 1 tsp. salt per quart (optional but recommended).
  6. Fill jars with hot potatoes, leaving 1" headspace.
  7. Cover with clean boiling water.
  8. Wipe. lid and ring.
  9. Pressure can at 11 lbs for 40 minutes.