- 1). Wash the potatoes in lukewarm water. Use a rough cloth to remove the dirt if necessary.
- 2). Boil or steam until slightly tender in a large pot, approximately 15 minutes. Remove skins as soon as the potatoes are cool enough to handle, the skins should slide right off. Use a paring knife to get any pieces of skin that do not come off.
- 3). Cut potatoes into uniform pieces. You can cube in small or large pieces as long as all the pieces in the jars are approximately the same size so they will cook in the same amount of time during the cooking process.
- 4). Prepare the jars by washing them on the sterilize cycle of the dishwasher. If you do not have access to a dishwasher, place the jars in boiling water for ten minutes and the lids and rings for five minutes.
- 5). Pack the potatoes in the jars leaving one inch of head-space. Cover with boiling water leaving one inch of head-space to allow room for water to boil during the canning process.
- 6). Put the jars on the rack in the pressure canner. Follow the manufacturer's directions for venting procedures and settings; each brand of pressure canner is slightly different.
- 7). Process the potatoes, pints for 65 minutes and quarts for 90 minutes. Remove with a pair of canning tongs at the end of the processing time.
- 8). Set on a flat surface to cool. The center of the lids should be slightly depressed if the cans sealed correctly. Place any jars that did not seal correctly in the refrigerator and eat within two weeks.
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