Each year our potatoes produce very well, and the cellar potato bin gets almost full. We eat them, share them with our kids and grandkids, and of course our friends. When we have an over-abundance, we sale them.
When spring rolls around and the leftovers are starting to sprout, we use about a bushel for seed and the rest are peeled and canned. You might ask “why can them?”. Well, if you ever been in a pinch for time, canned potatoes are quick and can be used in so many different ways.
The pint jars are diced and great for hash browns, potato soup, corn beef hash and sometimes I’ll do a quick fry in bacon bits as a side for bacon and eggs. The chunked quarts can be mashed, used in soups and stews, and just buttered potatoes. I also have a few quarts leftover that I sliced for scalloped potatoes, fried potatoes and bake them in the over with rosemary & pats of butter. There are millions of dishes that can be made quicker if they’re already peeled and pre-cooked!
When I can them, I add the potatoes to the jars with salt, 1/2 teaspoon for pints and 1 teaspoon for quarts. I then cover them with water to the neck of the jar, add the lids and rings, and I pressure cook them at 10 pounds of pressure for 35 minutes.
I’m all about saving time especially during the summer when we are outside working until dark or we collapse, whichever comes first!!!