One of our potato beds was looking a bit rough the other day and dying off quicker than I like to see. Rather than lose the crop or wonder and worry about what was wrong with it we decided to harvest that bed. After curing them for a couple days it was evident that these potatoes were not going to store well long term, so today we canned them up.We got 15 quarts canned, enough cooked for a week or so of meals and have another 20 or so pounds to use over the next months or two. The rest of the beds will be dug around the fourth of July, hopefully they will look a bit better than this crop did.
I normally can just the smallest potatoes and can them whole but this year I used various sized spuds. I do not peel them when I can them. The peels slough off in the canning process and they are easy to pick out if you do not like them in what ever recipe you are using the potatoes in. This peeling nonsense take a lot of time and wastes good nutrients. I rarely do just one canner full of anything so time becomes a big issue for me. I do not dice my potatoes either. I leave them in larger pieces, pretty little cubes all of uniform size is just too weird for me. Once I got my taters the size I wanted , I washed until clean.
Jars, rings and lids were all sterilized, Next, I just chuck my taters in, add a teaspoon of salt fill with hot water, make sure air bubbles are out, cap and process in the pressure canner for 45-50 minutes at 11 pounds of pressure. I add 5-10 extra minutes of time what is usually recommended because I also skip the blanching process. I find by skipping the blanching my potatoes do not turn in to mush during the processing, that is another reason I do not make too small of pieces. Mushy watery potatoes are not my thing.
UGA's canning guide. They also have a wonderful home food preservation website that I highly recommend to anyone starting to preserve their own foods.