Potatoes

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