Sunday, August 25, 2013


This year's dry summer didn't stop my potato patch from making a healthy crop of teeny to medium sized potatoes.  My favorite variety, German Butterball, was particularly prolific in producing lots of quarter to golf ball sized goodies.  I love these teeny potatoes, but they go bad so quickly.  And as I have about five pounds of them, that's a bit of a stressor.

Enter my amazing pressure canner!

Oh yes, you can can potatoes!  Be sure to follow the directions that come with your canner, but it couldn't be easier.  Simply clean & parboil the potatoes, and load into prepared jars leaving one inch of headspace.  Fill the jars with a teaspoon of kosher salt and boiling water, pop on your lids, tighten the bands, and load 'er up.  As I was using quart sized jars, a quick 40 minutes at eleven pounds of pressure and tah dah: I have five quarts of potatoes, ready for anything this winter throws at me.

Short, simple and sweet.  It doesn't get much easier than that.

It leaves plenty of time for a nice little nap.


  1. I do have to invest in one of those next year.

  2. You do! A canner is a terrific thing to have. BTW, I canned potatoes last year - Austrian Crescents - and they've been wonderful. Wide-mouth jars make the process easier, but it's pretty easy-peasy however you approach it.


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