I'd never done this before so I looked on the internet and tried 2 different ways.The first I just cut up the raw potatoes into chunks and placed them in the jar. Added 1/2 tsp of kosher salt and then filled with boiling water. Put into the pressure canner at 11lbs for 90 minutes....yes it was a long one! This is also how I can regular potatoes.
The second I cut them up in chunks and boiled them for about 5 minutes. Then placed into the jars with 1/2 tsp salt & 1 tsp lemon juice. Filled with boiling water & again pressure canned at 11lbs for 90 minutes.
Here were the results of my canning. Anyone want to know what one looks pretty & what one looks blurry?
The uncooked, salt & water only are to your left. The cooked ones with the lemon juice all look blurry. Of course they are perfectly fine but I think I'll stick with method #1 when I do it again.
So I paid $5 for the box. Ended up with 13 qts. and enough to make about 4 more. So lets say 17 qts. I had the salt & lemon juice (which I won't use again) So let's add the salt in to the price...So I'll be generous and say .30 for that. I already had the jars & seals but you always need new seals so let's add $1.50 for those. I really don't know how much propane it took to cook them so let's add in one more $1. Total would be $7.80.
So per jar would come to: .46 per jar. Not bad when last I checked Wal-Mart was selling their cans for $2.50 each!
We found the Potato Man is Vivian last month,,, with over flowing milk creates of large sweet potatoes for $10. Came home, washed them laid them in foil pans, cover them with foil and baked for about an hour and a half or two hours. Just depended on the size. Let them cool, put them in freezer bags and into the deep freezer. I have made french fries, baked potatoes, and sweet potatoes(cubed and candied) with them.
ReplyDeleteOh by the way,,, Thanks for the eggs and sausage!!! We had sausage and cheese omelettes for many meals. LOVE THEM!