My morning has been spent peeling more potatoes to can. The first canner is on and out of a five-gallon bucket I have twelve quarts of chunk potatoes. Here’s a pictorial of my morning:
I’m trying to use up as many of the last year potatoes as I can because Eddie will be buying new seed this year and not use any of the leftovers. Sometime this week I’ll do a couple more canners, but they will be diced and canned in wide mouth pint jars and should process around three to four canners.
I use the chunked potatoes in stew, soup, and baked with carrots and meat in the oven. Everything will be fully cooked, and we’ll have a meal in about 20 minutes.
The diced potatoes are fantastic for a quick pot of potato soup or pour a jar in a medium-sized pot and add a can of corned beef, diced fine onions, and a cup of milk, season with salt & pepper, stir and heat through. You have a great meal of corned beef hash and, of course, fresh, hot, out-of-the-oven biscuits!!
Living the Country Life My Way 
Wow, I’ve never heard of canning potatoes. Here our old cellars are cold enough to overwinter the potato harvest. In fact, when we bought our farm in May 1971 (3 days before our first child was born), there was probably a month’s worth of potatoes left on the palettes in the cellar from the previous fall. That’s how I learned about that!!
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Don’t can them all! I’m a comin! That soup looks delicious. What does next Tuesday, March 28th look like for you. Message me! Love you
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