Here is how to can potatoes. I like to use mine for potato salad or something that needs a boiled potato first. After the processing they are ready for a rinse and use. No extra boiling added to prep. I like to have them on hand.
2-3 Pounds White Potatoes per Quart
Salt (optional)
Water
Wash white potatoes; drain. Peel potatoes. Wash again. Leave small potatoes whole; cut large potatoes into quarters. Cover potatoes with water in a large saucepot. Boil 10 min. Drain. Pack hot potatoes into hot jars, leaving 1 inch headspace. Remove air bubbles. Adjust tow-piece caps. Process pints 35 min and quarts 40 min at 10 lbs. Pressure in a steam pressure canner.
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