This tutorial follows the instructions from NCHFP for canning white potatoes. The full instruction can be found here– http://nchfp.uga.edu/how/can_04/potato_white.html
Now I am ready to start my potatoes. I used about 20 pounds of Russets this time. First I scrubbed them with a vegetable brush under running water, then peeled them and removed any eyes and spots thoroughly. Then I rinsed them thoroughly before putting them in a bowl of water with 1 tsp. ascorbic acid in it to prevent them from darkening.
Next I fill my jars with the hot rinsed potatoes and add fresh boiling water. I debubble the product with my tool and check that the headspace is 1 inch. I do not add salt to my jars but you can add ½ tsp. to pints, or 1 tsp to quarts, for flavor if desired.
You can see I was also doing an experiment with different Brands of lids (Ball, & Golden Harvest & Mainstay) and Jars (Ball wide mouth & regular, Golden Harvest & Mainstay.
I sealed up my canner lid and once it had steam vented for 10 minutes I set my timer. I processed my jars for 40 minutes with my 10 pound weight as that is what my elevation calls for (confirm your altitude and check to see which timing you need to use on the table in the recipe link above). After the canner is completely depressurized, remove the weight from the vent pipe or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face
I’ll use these jars first.