Canning Potatoes Again

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:

Sterilize the wide mouth jars
Fourteen quarts ready for potatoes.
Peeled a five-gallon bucket of small to medium-sized potatoes.
Took me an hour to peel them. Eddie had already washed them for me.
Wash again after peeling and cut into chunks.
Fill the jars and season. This batch was given a teaspoon each of salt and onion powder.
Pop on the lids and add the rings tightening them as I load them in the canner.
They are in the canner under 10 pounds of pressure for 35 minutes.

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.

Smoked sausage and chunked potatoes
Chunked potatoes, carrots, celery & onions baked in the oven.

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!!

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