Welcome! Today I'm showing you my favorite way to can potatoes and my favorite way to use them. Totally delish! This is rebel canning. It is not the "approved" way to can potatoes, so follow this method at your own risk. I've been doing it this way for years, and I love it. You need to decide what makes you comfortable.

Let me know if you're going to give it a try!

xoxo,
Carter

Method:
Thoroughly wash and scrub potatoes. Cut to 1-1.5” size.
Drop potatoes in large bowl with citric acid and warm water. I use 1-1.5T of citric acid for a gallon size bowl. Let soak for an hour.
Drain potatoes in colander. Liberally salt and toss to coat. Let salted potatoes drain for at least 45 minutes, shaking them every 10-15 minutes.
If you do not want your potatoes salted, rinse and dry the potatoes before adding oil. (I skip this step)
Put the potatoes back in the bowl and lightly coat with oil or ghee.
Jar up the potatoes. Headspace is not an issue because there is no liquid, so really pack them in. Do keep them from touching the lid (which might cause issues), but just below that is fine. The potatoes will shrink during the canning process.
Add lids and rings to “finger tight”. Put jars in pressure canner with the appropriate amount of room-temperature water. Close canner, bring up to temperature. Let vent for 10 minutes. Apply pressure gauge or toggle and process 25 minutes for pints and 35 minutes for quarts at the appropriate pressure for your altitude.

#everybitcountschallenge

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Canning:
Mrs Wages Pickle Mix: https://amzn.to/3pkU9HH I have just started using this, but so far, so good.
Small Canning Rack: https://amzn.to/3dwiSWO I love this. It has turned an old, cheap stockpot into a small batch canner.
Pomona Pecton (bulk): https://amzn.to/3PsGEjE This is what I use for low to no sugar canning.
Pomona Pectin (3 pack) https://amzn.to/3bUgI2L
All American Pressure Canner: https://amzn.to/3plq9vl This canner is generally sold out, but worth checking. I absolutely love it. I have the 10.5QT version, but if I had it to do again, I would get a larger size for stacking jars.
Canning Tool Kit: https://amzn.to/3Pn1lgZ Funnel, jar gripper, debubbler, etc.


Books:
Freeze Fresh: The Ultimate Guide to Preserving…: https://amzn.to/3JXfFLZ A fantastic reference for how to freeze produce for the best end results.
The Pickled pantry: https://amzn.to/3Ao0Sad I love that there are small batch recipes.
The Big Book of Kombucha: https://amzn.to/3w7SUzg Excellent resource if you want to brew your own kombucha.
The Beginner's Guide to Dehydrating Food: https://amzn.to/3PkLek4 Excellent guide for anything you may want to dehydrate.
The All New Ball Book of Canning and Preserving: https://amzn.to/3dmchy2 Good resource, primarily for water bath canning, but it does have chapters on other types of preservation.
The Complete Guide to Pressure Canning: https://amzn.to/3w7TOvE I've made many recipes from this, and most have been huge hits. This is mostly complete "meals" in jars…soups, stews, etc. Great for grab and go on the pantry shelf.
Fermented Vegetables: https://amzn.to/3C2yzPQ Great guide for fermenting just about anything out of the garden.
Fiery Ferments: https://amzn.to/3dlpqHF If you like it spicy, this one's for you.
Preserving Everything: https://amzn.to/3pj8UuH Super resource for inspiration.
DIY Canning: https://amzn.to/3PvteUa Good resource for small batch canning.
Preserving with Pomona's Pectin: https://amzn.to/3SOWw30 A gift from my daughter, I use this all the time. Excellent canning recipes with little to no sugar.
Ball Complete Book of Home Preserving: https://amzn.to/3bV0Hd3 My first and most used canning book.
Ball Blue Book Guide to Preserving: https://amzn.to/3QI20e7 The newer version of the one I use.
The Vegetable Gardener's Bible: https://amzn.to/3JVfCAm Great reference book.