Canning potatoes

Some of my storage potatoes are starting to sprout.  Since they aren't stored in an ideal location, I'm not surprised.  These were the Kennebecs, which was a little surprising though.  They are supposed to be excellent keepers.

When I started going through the potatoes, I realized that many of the sprouts were coming from the smaller potatoes.  There were a few larger potatoes sprouting, but not as many.  I did not want to lose these wonderful potatoes, so something had to be done.  We're flying through them, but couldn't eat them quite fast enough.

Pressure canning potatoes is very easy.  Pick your own has a lovely little tutorial on it.  I must say that I simplified it a bit as I don't really see the point to pre-cooking them.  That's just me though.

I canned up 7 quarts, but there are tons more potatoes.  The plan is to continue to use the fresh as long as possible and can up whatever looks like it won't make it.

Canned potatoes are one of those things I never knew how to use until recently.  Hubby grew up with a mother who used commercially canned potatoes in many of her dishes.  I never liked the taste or texture, so I wasn't too excited to try it.  Then last year my sister in law grew too many potatoes and wanted to can them up.  I taught her how and she gave me a jar to say thank you.  It sat on the shelf for quite a while, until I worked up the nerve to use them.  To my surprise, they were actually quite good.  The potatoes stay quite firm, you could never use them for mashed potatoes, but they're great for soups, stews and braises.  I will still continue to use fresh potatoes whenever possible, but the canned aren't a terrible thing to have on hand.

This post is part of Daphne's Dandelion's Harvest Monday.