Photo by Mick Telkamp
Reds don't store as well as russets so it was time to do something with them or loose them. Today was the day. Honestly I thought the job would be monumental - but in truth it wasn't.
I washed the potatoes, peeled them, chunked them into ascorbic acid and water solution to prevent darkening, boiled them for 10 minutes and then packed them in my quart jars and pressured canned them for 40 minutes. How to home can potatoes.
I have 2 canners full, 14 quarts, and enough for supper tonight left over. I think that worked out well. Now we'll be able to continue to enjoy those beautiful potatoes gifted to us through the winter.