Step 1

Wash and prep jars like you would for water bath canning. Place them in a cold oven and heat to 250° while prepping potatoes

Step 2

Boil a pot of water to use for covering potatoes in jars. Also, fill pressure canner with 3-4 inches of water and place on medium-low heat.

Step 3

Wash, peel, and cut potatoes. I like to cut them in 2 inch chunks, but you can make them smaller, if desired.Note: Smaller potato pieces may be more mushy than you like, you'll just have to try a few that way and see what you think!

Step 4

Add 1 tsp salt to each quart jar (or 1/2 tsp per quart jar).Fill jars with potatoes and pour boiling water on top. Leave a 1″ headspace. Use a canning knife to remove all bubbles from the jars. Add additional potatoes or water as needed to reach 1" headspace.

Step 5

Wipe the rims of each jar with a clean towel, dipped in boiling water to ensure a proper seal. Fit and adjust 2-piece lids and rings to finger tightness (don't torque down on lids too much).

Step 6

Place jars in pressure canner and fit lid securely according to how your pressure canner seals. Bring canner to 10lbs pressure*. Process quarts for 40 minutes, pints for 35 minutes.

Step 7

Once timer goes off for processing time, turn the heat off completely and allow the pressure canner to naturally reduce to zero pounds pressure. Remove canning weight and let it sit for 5 minutes before removing the lid.Be careful, the lid will be VERY hot!

Step 8

Remove jars and place them on a folded kitchen towel. Allow the jars to cool fully before moving again, usually 12-24 hours. Store in a cool dry place.