Canning season is really not that far off (because we have such short summers). For me it isn’t just gardening- if I find good produce on a good deal (with or without the help of coupons) I buy it and freeze, dehydrate or can it! Carrots, Potatoes, Apples, Raspberries, Blueberries and Blackberries are just to name a few of the things I keep my eye out for. I happen to come across a good potato deal and bought about 10 lbs. I separated in half and below have listed what and how I processed them.
Clean your desired amount of potatoes and cut into similar sizes. Place onto baking rack and bake potatoes at 350 degrees for about 25 minutes. Let them cool. Wrap in tin foil and place in air tight container. When you are ready to use- just let them thaw and cook accordingly.
- I believe that white potatoes (white potatoes should be peeled) would work the best.
- I usually use the potatoes as mashed. I don’t think that they will make terrific French fries.Canned Potatoes:2-3 pounds of potatoes per each quartDash of salt per quart (optional)
White or red potatoes will work. White potatoes are a bit denser and will hold up better in the pressure cooking process. Wash and cut any bad spots off. Make sure potatoes are all cut to the same size (perfect size is of a small red potato). Boil potatoes for about 10 minutes and drain. You will ‘hot pack’ the potatoes into the jars. Place hot potatoes in hot jars and ladle hot water till there is 1 inch of head space. You may use a dash of salt if desired. Make sure all air bubbles are out and place 2 piece lids. Process pints for 35 minutes and quarts for 40 minutes at 11 lbs of pressure. Let sit overnight for cooling and then you can enjoy or put away for a rainy day. PLEASE FOLLOW MANUFACTURES RECOMMENDATIONS!
These are very usable. In the last week I had pulled out a couple quarts and made ‘tin foil potatoes’ on the grill and potato salad.
To make ‘tin foil potatoes’ just cut canned potatoes and mix with olive oil, butter, onion, red pepper, and mushroom. I sprinkle my favorite seasoning and grill for about 15 minutes in a tin foil wrap. Delicious! Have extra? Heat in a stove top pan the next morning- add some scrambled eggs and cheese.