50 pounds of potatoes will fill 35 quart jars
When working with the potatoes, keep any peeled ones in cold water as you work
Peel and remove any dark spots from potatoes, hold in cold water
Chop potatoes into 1/2-1 inch chunks, hold in cold water as you work
Rinse with fresh water as needed to remove starch
In a large pot, bring water to a boil
Add 1 teaspoon kosher salt to each quart jar or 1/2 teaspoon to each pint jar
Fill jars with potatoes up to a 1 inch head space
Add boiling water to each jar
Remove air bubbles, add more water to bring it back to 1 inch headspace
Wipe rim, apply lid and ring
Process pints at 11 pounds pressure for 35 minutes, quarts for 40 minutes
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars
Here are a few great ways to use this potatoes.
They are ready to go for Potato Salad.
Boil them for a few minutes and then you can mash them for mashed potatoes.
They are mostly cooked so I even put them in crock pot meals, but half way through instead of the beginning.
They are very convenient to have on hand.
I also use them in dishes like this….