Wash & Peel – Scrub potatoes thoroughly, then peel them. Peeling is essential to remove bacteria and ensure safety.

Cut into Uniform Pieces – Cube potatoes into 1-inch chunks to ensure even cooking.

Prevent Browning – Place cut potatoes in a bowl of cold water while prepping the rest to prevent discoloration.

Wash Jars – Wash jars with hot, soapy water and keep them warm. (I like to put the oven on the lowest setting. Once it reaches tempature turn it off, the heat inside will keep the jars warm but not too hot to handle)

Pack Potatoes – Fill jars with potatoes, leaving 1-inch headspace.

Add Salt (Optional) – Add ½ teaspoon per pint or 1 teaspoon per quart for flavor.

Fill with Boiling Water – Pour boiling water into jars, ensuring all potatoes are submerged while maintaining 1-inch headspace.

Debubble – Use a tool to remove trapped air pockets. ( I will just use the handle of a wooden spoon or butter knife)

Wipe Rim & Seal – Wipe jar rims with a clean, damp cloth and secure lids and bands fingertip-tight.

Prepare the Canner – Follow your pressure canners instructions on how much water to put in the pressure canner (mine calls for 3 quarts)

Load Jars – Place jars inside the canner, ensuring they are evenly spaced.

Seal the Canner – Secure the lid and vent steam for 10 minutes before placing the weight.

Process the Jars – Adjust pressure based on altitude: Make sure to read your intruction manual for what pressure you need for your altitude. Pints process for 35 minutes Quarts process for 40 mins maintaining the correct pressure

Cooling Down – Once the timer is up, turn off the heat and let the canner depressurize naturally. Never force the lid open.

Check Seals – After cooling for 12-24 hours, press on jar lids. If they don’t flex, the seal is good. Remove the rims.

Label & Date – Mark jars with the canning date for easy tracking.

Store in a Cool, Dark Place – Ideal storage temperature is 50-70°F.