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!!