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Thursday, October 10, 2013

Canning Potatoes

Yesterday was a busy day with laundry, canning, cleaning house.  Man what an exciting day!  It was a gorgeous day out and the dogs enjoyed playing outside for the majority of the day.  I wish I would snapped a few pictures on my camera phone...  Joe was at a dinner meeting so I had some yummy frozen corn dogs for supper.  

Back to the topic.  Last week our local Price Chopper had 10 lb bags of russet potatoes on sale for $1.99!  HOLY COW!  I already had 1 10 lb bag and 1/2 a 5lb bag of golden potatoes and another 1/2 a 10 lb bag of russets in the pantry but I couldn't pass that good of a deal up.  

First thing I did was peel my potatoes.  

Next I diced them up into 1'' pieces and put them in a large dishpan with cold water.

I boiled my pot of water and got my pressure canner ready with 4 inches of water in the bottom of it.

I warmed my jars in the dishwasher on the heat warmer setting and brought my lids and rings to a slight simmer.

Fill your jars with potatoes, add 1/2 tsp of canning salt, and fill with water to the 1/2" headspace line.

Make sure to get your air bubbles out with a non metallic object and wipe the rims of your jars with a damp washcloth.  

Place your lids on your jars, put on your rings, and put jars in your canner.

Process at 10 pounds of pressure for 40 minutes.

Wait til the pressure goes down completely, places your jars on a double folded dish towel, and let rest for 12 to 24 hours.

I did 2 different styles of potatoes, long cut potatoes for french fries and cubes for mashed potatoes.

Once I pull out a jar to use, I'll let y'all know how they cook up!  Otherwise we'll be having lots of mashed potatoes!  I'll be finishing up my potatoes tomorrow by doing slices, more fries, and more cubes!  Hopefully potatoes won't be on my grocery list for a while!

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