Another experiment, canning veggies!
- Wash and peel your potatoes.
- Cut into 1" to 2", or whole if they are small enough.
- Keep them in clean water to prevent discoloring.
- Cook in boiling water for approximately 10 minutes. Potatoes should be warm but not fully cooked.
- 1 tsp. salt per quart (optional but recommended).
- Fill jars with hot potatoes, leaving 1" headspace.
- Cover with clean boiling water.
- Wipe. lid and ring.
- Pressure can at 11 lbs for 40 minutes.