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Favorite Canned Potatoes Recipe

I used Kennebec variety, Russets are a great variety for canning too.
We love these potatoes so much better that potatoes canned in water!
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Servings 7 Quarts

Ingredients
  

  • 5-8 lbs Potatoes
  • 2-3 TBS Ghee or Butter
  • 1 TBS Salt
  • 2 tsp Pepper
  • 1 tsp Butter PER JAR
  • 1/2 tsp Salt PER JAR
  • 1/4 tsp Pepper PER JAR

Instructions
 

  • Scrub or peel approx. 5-8 LBS. of potatoes
  • Cut them so that they are all the same size (I like 1” cubes)
  • Cover potatoes with cold water and let set for 4-6 hours, This removes some of the starch and keeps the canned potatoes more firm.
  • Drain and dry the potatoes and toss them with: 2-3 TBS ghee (or melted butter), 1 TBS salt, 2 Tsp black pepper
  • Alternatively: Add to each jar: Potaoes, 1 tsp butter, 1/2 tsp salt, 1/4 tsp pepper
  • Place into pressure canner. Allow steam to escape for 5-8 minutes before closing valve or adding weight. 11 lbs pressure for 40 minutes.