1 lb of potatoes to every jar (We had 5 lbs. so 5 jars)
1 canning jar
1 jar lid
1 jar ring
2 tbsp vinegar
2 large pots
1 small pot
1 pressure canner
1 pinch of salt (1/4 tsp)
1 tsp lemon juice
1 magnetic wand
(We had 5lbs of potatoes so used 5X the jars, lids, and ring, lemon juice, and salt for every jar of potatoes.)
Wash jars, lids, and rings in hot soapy water. Check for any scratches or cracks in jars, if any discard jar.
Sterilize jars. ***Place rack in the pressure canner and place jars on the rack. Fill jars halfway with water and add 2 to 3 inches (5 to 7.5 cm) of water to the canner. Bring water to a simmer (180F degrees/82Cdegrees) over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. ***
***Sterilize lids and rings in small separate pot for easier accessibility. Place in small pot filled with water and bring to a boil. ***
Wash potatoes, remove any eyes.
Bring a separate pot of water to a boil. This water will be used to cover potatoes in jar/s.
In a large pot fill with water and bring it to a boil. Add potatoes.
Blanch potatoes for recommended time of 10 minutes. (I cooked mine for 5 minutes).
Remove potatoes from heat and strain in a strainer.
Using the jar grabber remove a jar from canner, empty excess water from jar.
Carefully pack potatoes into the jar leaving 1 inch of headspace.
Use the clean boiling water and ladle boiling water into jar/s leaving one inch from the rim.
Wipe off the rim of the jar.
Uses the magnetic wand to place a lid, then a ring on the jar/s, then hand tighten the ring.
Add jar/s back into canner with the jar grabber.
Pour vinegar into canner water. (This prevents jars from turning cloudy.)
Secure the lid onto canner and heat canner on high heat until you see a continuous stream of steam coming out from the pressure relief valve or heat for 6 minutes (This is a general time for when all the air has been pushed out of the canner. The air vent will pop up and stay up sometimes before you add the pressure regulator letting you know there is pressure inside the canner.)
Add the pressure regulator to the pressure relief valve and continue to cook on high heat until pressure dial gauge reaches 5lbs of pressure then reduce heat to medium high heat and let canner reach 10lbs of pressure slowly.
Once at 10 lbs pressure set timer for 40minutes and continuously adjust the heat to keep canner at the 10lbs of pressure.
After 40 minutes remove canner from heat and wait until air vent has gone down then it’s okay to open canner.
Remove jar/s (use jar grabber)place on a heat resistant surface (A thick towel, or a cutting board) in a dry, draft free zone.
Once cool store in a dark dry place.
They hold up for 1 year.