Hot Pack Garden Potatoes

Ingredients:

~Garden Potatoes

~Fruit Fresh

~Coarse Salt

Directions:

1) Harvest all your potatoes and separate all the small ones. Hose them down with water.

2)You really want to get rid of all the dirt. So gather a bucket full of potatoes and put in your washer on a gentle cycle. Don't let it SPIN, stop it and pull them out. Drain your machine and clean it out later

3)Put your potatoes in a large pot/bucket of water. Gather ANOTHER large pot and add water and a few tbsp of fruit fresh to that one.

4)Peel your potatoes and slice any larger ones that are a bit too big and add to the fruit fresh pot. (The Fruit Fresh will prevent the potatoes from browning).

5)Drain your potatoes and add fresh water and bring to a boil and boil for ten minutes. This is called Hot Pack Potatoes. Doing this step will keep your potatoes from browning once canned.

6)While boiling potatoes also boil a large pot of water for your liquid in your jars. Also while doing this have your canner on low with two inches of water in it, AND also boil your snaplids and rings at this point too (for five mins. you need the rubber to soften to have a good seal). You will have all your burners busy at this point.
7)Once your potatoes have boiled for ten mins, drain them. Add them to the jars. Add 1/2 tsp of coarse salt on top of the potatoes in each jar.

8)Add your liquid. Fill to bottom ring of the top of the jar. You want to leave enough room for an air pocket
9)Clean tops of jars off. Add your snap lids and tighten your rings. Make sure you have three inches of water in canner. Add your jars to your canner 
10)The gap MUST be kept EVEN all around the canner. So place lid on canner, line up arrow (top) and line (bottom), turn lid so the bolts line up. Flip ALL bolts up.

 11)Tighten two bolts at a time (not all the way just a few twists)do this to each set of bolts, keeping an eye on the gap being even, once even tight sets of bolts all the way. (once again doing this a few twists at a time).

12)Turn canner on med-high. This pressure steam valve must be straight up (OPEN). When steam starts to come out (it wont be alot, but you can hear the canner boiling too), let steam come out for 10 minutes. Then Flip this valve down (CLOSED). You will NOT being touching the valve again. Let the pressure build to TEN pounds. Keep this at ten pounds for 40 mins. You do this by regulating the heat element. Turning it down from med-high to lower and so forth. Keep it at ten pounds and keep an eye on it. It can rise quickly so do not leave the canner alone. After 40 mins, turn heat OFF. Let canner stand until pressure is at 0. 

13)Once pressure is at 0 you can remove your jars
14) Check your seals and make sure they have snapped down.

Recipe By Donna