Potatoes are so easy to grow, basically toss a potato in the ground & you can grow like 10-20 more! They are also a really hardy food to prep & have access too all winter long. You can freeze potatoes, but it can take up space in your freezer & if you’re like us then you probably have that full of meat. You can also keep them in dirt or shavings in a tote or container in a cold room but if you’re like me & you don’t have a cold room anywhere then canning is your next best way to prepare potatoes!
Typically potatoes are pressure canned because they have no acidity in them buuuut when you add vinegar & salt to them you can water bath at a longer processing time & they’re good! I have an old Mennonite recipe I’m going to share with you guys & it’s so insanely easy! So grow those potatoes or find some on sale or just stock up at the grocery store & fill your shelf with some hardy food that would go a long way in a shit hits the fan type of situation.
The potatoes are cooked after this process but they’re aren’t like mushy mashed potatoes in the jar, if that makes sense. They can be used for potato salad, mashed potatoes, fried potatoes, etc! You just don’t have to cook them before hand!
All you need is:
• potatoes
• vinegar
• sea salt
• quart jars & lids
• water
What to do?:
1) Peel & dice up your potatoes. Add to a bowl of cold water & toss around. Drain the water & repeat. Keep going until the water runs clear to get rid of the starch.
2) Take your clean quart jar & add 1tbsp vinegar & 1tsp sea salt. Fill jar with potatoes leaving 1-2inch headspace.
3) If your jars & water in your canner are still hot from cleaning your jars then add hot water into your quart jars with your potatoes. If your jars & water in your canner are cold then add cold water in with your potatoes.
4) Get a spatula or wooden spoon & press down the sides to release any air bubbles. Wipe the rim of the jar clean & put your lids on.
5) Add jars to water bath canner & bring to a boil. Once your water is at a boil start the timer for 2 hours.
6) Remove the jars from the canner & leave on the counter for 24 hours. Check seals & add to your shelf.
Password for video is “intentional”
Enjoy!
