Canning New Potatoes

We had an early potato harvest this year after a nematode infestation which meant LOTS of new potatoes for canning.  Pictured above is my best digger hard at work.  I would turn the potatoes and he would ferret them out of the turned dirt.  A pretty fast little team!  I think next year I will plant little toys with the potato cuts for him to find on digging up day.

So now that the harvesting is done it's time to get something done with our little golden beauties.  First step is to start washing.  I try to knock off most of the dirt before I even bring them in the house.  We have an old kiddie pool that the kids had gotten some holes in that I flipped over and stomped the edges down on.  The potatoes all get thrown in there and hosed off two or three times and then hauled in one bucket at a time to the sink.

     At this point the sole objective is to get the potatoes clean so jump in any way that works best for you.  You can use a scrub brush, peel them, brillo pad, or my personal favorite is to set an abrasive sponge down with the sink running on top of it.  Push down firmly and rub the potato on the sponge peeling off the dirt and skin.  It's the easiest (and fastest) way to get to a clean, skin free potato for me.  You do not have to remove the skins of the potatoes if you do not want.  That is just my personal preference.  Clean is all that matters.

     Keeping the potatoes in cold water after they have been cleaned will stop them from turning brown or discoloring.  Once you have finished cleaning fill each jar, leaving 1/2" of space at the top.  Fill each jar with water up to the same point.  At this point I choose to add 1 tsp of salt to each quart jar.  It is not required but seasons the potatoes nicely.  Run a butter knife or flat edge down the inside of each jar to knock any air bubbles loose.  

     While working on cleaning and packing your jars have the lids and rings for each jar in a pan of water.  Heat to boiling and then just turn the burner off.  Do not take the lids out until you are ready to place them on the jars.

     Wipe each jar top off with a damp cloth to make sure they are clean and then place the lids and rings on.  Tighten them securely and then place in Pressure Canner following the makers instructions to determine the amount of water necessary in the bottom of the pan.  Allow the canner to come to 11 lbs of Pressure and then set timer for 40 minutes.  Be sure to not allow the canner to drop below 11 lbs.

     When the timer goes off be sure to follow the manufacturers directions for relieving the pressure in your canner.  When it is safe to open use your jar grabber to remove the jars and place on a flat surface.  If the jars do not seal within 24 hours (the lid should no longer push in when tapped with a finger) the jar will need to be refrigerated.  Be sure to lable and date each jar.