Potatoes, White
Pressure Canning only. Use Hot pack. If around 1 to 1½ inches in diameter, they may be canned whole; dice the larger
ones.
Wash and scrape just-dug new potatoes, removing all
blemishes. (If you’re dicing them, prevent darkening during preparation by
dropping the dice in a solution of 1 teaspoon salt for each 1 quart of cold
water.) Drain before packing by either method.
HOT
PACK ONLY
Diced drain anti-discoloration solution off diced potatoes; cover them with boiling fresh water, boil 2 minutes; drain.
In jars. With whole
or diced potatoes, leave ½ inch of headroom. (Optional: add ½ teaspoon salt to
pints, 1 teaspoon salt to quarts.) Add boiling water, leaving ½ inch of
headroom; adjust lids. Pressure-process at 10 pounds -pints for 35 minutes,
quarts for 40 minutes
Got potatoes 5 lb for $1
Canned some for French fries and some in cubes
