Canned Potatoes

By:

Roger Tim Johnson

. "It's easy to have potatoes any time you wish.''

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Needed:

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- - - - Canning Jars, Lids, & rings, -{Quarts are best

- - - - Pressure Cooker, Canner

- - - - A sack of Potatoes, -{any size

- - - - Water, -{soft water is best

- - - - Canning Salt

- - - - Onion, -{optional

- -

Do NOT...

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peal the Potatoes.

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Scrub potatoes (large or small).

If small, (the size of a 1/2 dollar);

just cut in 1/2

If large, cut them up in chunks,

about 1/2 the size as if you were to boil them.

Put all the cut up Potatoes in a large bowl.

.

Make sure to sterilise the canning jars by

setting jars upside down in 3/4 inch of

hot, simmering water.

Lids must also be sterilized in the same manner.

.

Pack cut up Potatoes into hot jars,

about 1/2 full, place a dime sized Onion in the middle of

each jar, continue to pack Potatoes about 1 1/4 inch from jar top.

Add 1/4 tsp. Canning Salt

to each jar of Potatoes...

then pour Hot Water into each jar...

make sure Water covers all Potatoes.

.

Lightly rub your finger once around

the jar rim to be sure it's smooth,

and free from even a grain of Salt.

.

Quickly, but carefully, set a sterile lid on the jar,

screw on lid Ring with just the very tips of your

fingers, snug yet not real tight.

Set jar in pressure cooker, canner.

Repeat this until canner is full of jars.

Make sure the Water in canner is about

2 inches deep...

after all jars are placed in canner.

.

Make sure canner cover is on tight.

Bring Pressure up to 10 lbs. of pressure,

Watch it closely, to keep it at 10 lbs. for

about 40 minutes, (Quarts). and...

about 30 minutes, (pints).

Then shut off heat and carefully release the pressure.

Make sure there is NO pressure left in canner.

Let set a minute or two. Slowly loosen the cover. When lifting

the cover of the canner,

lift the edge of the cover on other side of canner first.

Remove jars and set on wire rack, or thick towel to cool, and seal.

.Repeat process by filling more jars and setting them in canner.

After jars have sealed, wipe off the jars with a damp cloth.

.

Store in a cool room, on a shelf.

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