Home canning potatoes is a great way to avoid peeling potatoes on a day when you really want something home cooked, but don't want to go to all of that bother. By canning your own potatoes, you can have mashed potatoes whenever you like, have a quick side dish, or even have a head start on making homemade potato soup. I have grown and canned my own potatoes in years past. This year Olivia grew and canned her own potatoes. She will no doubt reap the rewards this winter. If you have ever wanted to give this a whirl, here are the instructions. Enjoy yourself!
1) Wash and peel potatoes. Place in water to prevent darkening. If desired, cut into 1/2-inch cubes.
2) Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain.
3) Sterile your jars by immersing them in hot boiling water.
4) Fill jars with hot prepared potatoes, leaving no more than 1-inch headspace.
5) Add 1 teaspoon of salt per quart to the jar, if desired.
6) Cover hot potatoes with FRESH boiling water, leaving 1-inch headspace and covering all pieces of potato.
7) Process quart jars for 40 minutes at 11 pounds pressure.
8) When the canner and jars are completely cooled, remove them from the canner, dry them, and label.