Last year, I walked into a neighbor's kitchen and on her counter was a display of bottled potatoes.
I knew right there and then, I just had to bottle potatoes.
Later that summer, there was a killer deal on potatoes from Idaho. I think I ordered a total 150 pounds of Reds, Russetts, and Golds.
Essential Equipment Needed:
Remember to read and follow ALL the instructions provided in your canner.
3. Lids and Bands (rings). The rings can be used repeatedly, as long as there are no signs of rust or dents. The lids can only be used ONCE. I purchased my box of 12 regular lids for $1.50. The wide mouth lids cost slightly more.
4. The Ball Blue Book. The is the canning Bible. It is a very thorough book that gives you instructions on canning, freezing, and dehydrating. It comes complete with recipes and includes recipes for low sugar and low salt diets.
Useful, but not Essential Equipment:
1. Jar Lifter
2. Jar Funnel
3. Bubble Remover/Headspace Tool
4. Lid Wand
(Amazon has this kit on the left for under $15)
Specialty Equipment (for some recipes)
1. Food Scale
2. Food Mill, Pureer, Processor or Grinder
3. Juice Extractor or Juice Strainer
4. Candy/Jelly Thermometer
Now that we have our potatoes and equipment, are you ready? Here we go ~
I opted to leave the skins on and wash them really, really well.
The Ball Blue Book says to peel your potatoes. In retrospect, I probably should have. It would have saved me a lot of time scrubbing! This potato looks practically peeled...
It's important to loosely pack the potatoes. I like using the funnel for ease of filling and to keep the tops of the jars clean.
I like to use this magnetic Lid Wand that came with my kit, since grabbing lids in hot water is no fun!
If the bands are too tight, then air cannot escape to create a vacuum seal.
The stove is turned on high and I wait for the steam to escape through the valve.
Once I see a steady stream of steam, I set the timer for 10 minutes.
This traps the steam and the canner begins to build pressure.
If you are not sure what your altitude is, Google it or check with your State Extension Office.
The potatoes are processed (pressure canned) for 40 minutes. During this time, you need to watch the dial carefully, making sure that it doesn't drop below or exceed the recommended pressure for your altitude.
At the end of the 40 minutes, the canner needs to be moved off the heat source (electric stoves). Since I have a gas stove, I just leave my canner in place.
Allow the pressure to come down to zero on its own. When you see the dial at "zero" it is safe to remove the regulator. Then set the timer for 10 minutes to allow any additional steam to escape.
After 10 minutes, it is safe to remove the lid. Remember to open the lid AWAY from you.
Place each jar about 1" apart to allow air to circulate, helping the jars cool.
Check for a seal by pressing the center of each lid. If the lid does not flex, take the band off. Gently try to lift the lid with your fingertips. If the lid does not flex, and you can't get the lid off, you have a SEAL.
Write the date on the lid and store in a dry, cool place.
They are fully cooked and can be mashed. Cool, huh?
How do you like your potatoes?
Special thanks to Aimee from Momzoo, who answered every question and allayed every fear!