Pressure canning new potatoes

I have never canned taters until this week so I am certainly no expert!  Not too bad for my first time, though! We opened up a jar to taste before canning our second run and while nothing beats fresh new taters, we will enjoy them this winter!  

So here we go...

After reading several things on the web and talking to many friends, this is the route we chose to go. 

Needed:

We gathered about half of a five gallon bucket of taters
7 wide-mouthed jars
lids and rings
1 tsp canning salt for each jar
pressure canner

magnetic lid lifter

jar lifter

Before getting started:

We wash our jars in the dishwasher and fill them while still hot. I have also pulled clean jars out of there that I washed the night before and put them in the oven just to "sanitize" before using. Not sure if it makes a difference but I never have a problem with jars sealing.

Boil lids (and rings) for about 5 minutes so ready to use when jars are filled.

Clean rag for wiping jar rims.

First, give your taters a good washing! We chose to scrape ours free of skins (although we love them when fresh) so that the water would not look "dirty" after canning. Several of our friends leave more of the skin on. We will try that next time!  (It sure would save a lot of time!) 

Wash them good and let them soak in cool water until ready to use. This just keeps them from turning brown and looking dirty.

Next, start cubing your taters up, trying to keep them all the same size. Fill your jars to the top, making sure your lids will sit flat when placed. I use a wooden spoon to kinda "push" them down and get more in there.  You do not have to cut your taters up. If you have small ones, throw them in there whole. I put all my bitties in their own jar and cut our larger taters up. Whatever you prefer...

After filling, place 1 teaspoon of canning salt in each jar and fill to top with water (tap is fine). I leave only a quarter inch or so. I read somewhere that others prefer to leave an inch or 1/2 inch. Mine came out fine.

Wipe your rims if needed to clear of any debris. Lids and rings should  have already boiled for at least 5 minutes.  Lift them out with your lid lifter and place on jars. Hand-tighten, but make sure they are snug. (Drying them off AFTER placing on jars will help you tighten)

Fill pressure canner with 2 quarts water and a little white vinegar.  Place all prepared jars in canner and turn heat on high. Place lid on canner after about 5 or 10 minutes.  Let it build up before placing the regulator (the little weight that goes over the steam vent).  Build pressure to 10-12 lbs and turn heat down (might have to even turn off). Pressure for 40 minutes. 

Turn heat off and let the pressure drop completely before trying to remove lid. Be VERY CAREFUL when removing lid bc you can get burnt with steam! Use your jar lifter and place your beautiful work on a towel to cool. As they cool, you will start to hear pops as the jars seal and you know it was a success!!  

I hope this is helpful to someone!  I have always tried to record things I do for my girls. I started in scrapbooks and made them "visual recipes" for years. Pics just make it easier to follow!  I started this blog last summer and neglected keeping up with it!  In my defense, I had a 7 year old and a 1 year old that got my attention  first! Anyways, with canning being a "dying art", I want them to know how!  It is really much easier than people think and it tastes sooooo much better than store bought!  I don't know if anyone even reads these things, but at least my girls will have something to see... maybe someone out there will find it helpful, too!