Recipe Archives->Preserving->Canned Potatoes
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Canned Potatoes potatoes canning salt water Wash, scrape and rinse small freshly dug new potatoes. Boil 10 minutes in water; drain. Hot pack only; pack leaving 1 inch head space. Add canning salt 1/2 tsp for pints and 1 tsp for quarts. Cover with fresh boiling water leaving 1/2 inch head space. Adjust lids. Place jars in canner process pints at 10 lbs pressure for 30 minutes and quarts at 10 lb. Pressure for 40 minutes. Carefully remove jars from canner and tighten lids, so that there are no loose rings.
Printable version: canned-potatoes.txt.
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