Ingredients:
- 5 pounds small to medium potatoes (Yukon Gold or Red potatoes work best)
- Water for boiling
- Salt (1 teaspoon per quart jar, optional)
Directions:
- Scrub the potatoes clean and peel them if desired. If they are small, you can also can them whole.
- Cut the potatoes into uniform sizes if not canning whole, to ensure even cooking and canning.
- Boil the potatoes for 10 minutes in water. This blanching step is crucial to stop enzymatic activity and remove some starch.
- While the potatoes are boiling, prepare your canning jars and lids by sterilizing them in boiling water.
- Drain the potatoes and pack them into the hot, sterilized jars, leaving about 1-inch headspace.
- Add 1 teaspoon of salt per quart jar, if using, then fill the jar with boiling water, maintaining the 1-inch headspace.
- Remove air bubbles by gently tapping the jars or using a non-metallic spatula.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue or particles.
- Secure the lids and process in a pressure canner at 10 pounds of pressure for 35 minutes for quarts or 30 minutes for pints.
- After the processing time, turn off the heat and let the canner depressurize naturally.
- Remove the jars and let them cool undisturbed for 24 hours. Check seals, label, and store in a cool, dark place.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes Kcal: 120 kcal per serving | Servings: Varies depending on jar size and number of jars used