Due to the over abundance of potatoes in the family patch this year we decided that canning some of them would be better then letting them go to waste when they aren't eaten by next summer.
Last weekend I sliced them up in french fry form and got 20 quarts and dinner out of a 5 gallon bucket.
This weekend I sliced them like thick chips and got 14 quarts out of about 3 gallons. I ran out of time or there would be another 7 sitting there by the end of the night.
I think that is all I need to do though. Next spring and summer we should be able to eat these instead of peeling soft potatoes.
How did I do it?
Wash, peel, put in lemon water until all 7 quarts worth are ready.
Boil a bBIG pot of water and then blanch them for about two minutes. I use my stock pot with the pasta basket in it. That way I can drain the potatoes by just lifting out the basket.
Then put the potatoes in hot jars.
Fill with clean hot water from another boiling pot. Don't use the potato water it has too much starch in it.
Put the lids and rings on and put them in the pressure canner.
I vent the PC for 10 minutes once it starts steaming and then put the jiggler on and wait for the jiggle.
40 minutes later (for quarts) they are done.
That is all there is to it.
The finished potatoes can be used exactly like you would other potatoes. They are just partially cooked.
I used some of the french fry cut as just that.
I coated them with seasoning and olive oil and put on a cookie sheet and baked for about 20 minutes.
I will used the flat slices for fried potatoes.
I have used them as mashed potatoes - FabHub didn't know, just a bit lumpy so they were real was his comment. That is all that matters. Homemade and happy.
