Canning Our 2/3 Less Carb Potatoes

Some people won’t can low acid foods, but what did our mothers and grandmothers do before pressure canners came out. Check out “Make it Make. She has a whole series on Amish water bath canning. By all means use your press canner if you are more comfortable. Water Bath Canning Potatoes, pints Wash and sterilize your jars . Prepare your fresh potatoes for cooking. Wash and cut all bad places off. Make sure to cut any questionable places off. Cut potatoes in desired size. Pack in jars. Put 1/2 teaspoon salt and 1/2 tablespoon salt in each jar. Pour water over potatoes in jar, leaving 1 “ headspace. Screw on lids and rings, finger tight only. Place your jars in your canner, with rack on bottom. Turn heat on high…After it comes up to a rolling boil, turn heat down , but make sure it is still a boil. Cook 2 hours covered. After 2 hours, remove from heat and let come to room temperature. Check to make sure all jars are sealed. Gurneys Seed.com