Friday, October 15, 2010


I finally got around to canning potatoes today.  Very simple.  I chunked them and dropped them in water and fruit fresh to keep them from turning dark, then into the jars with hot water salted with sea salt.  They are then pressure canned for 35 minutes (pints) @ 10 lbs. psi.  The large bag of potatoes does not go to waste and if I want mashed potatoes all I have to do is run them through a ricer, add milk and butter, and heat.  Maybe 10 minutes at the most.  What a time saver.

1 comment:

  1. what a beautiful batch of potatoes...good job.