When you dig potatoes you inevitably have some small ones in a potato crop. They can't all be huge : ) The large ones go to storage. The medium ones I like to dehydrate and save some for replanting. Anything smaller than a golf ball I like to can as a new potato.
If you would like to follow along you can find the recipe for canning potatoes on page 68 of the Ball Blue Book (100th Anniversary Edition). First I wash the potatoes and drain. Then I peel them and wash again. Then put your potatoes in a large pot and cover with water. Bring to a boil and boil for 10 minutes.
Then pack hot potatoes into hot jars and add then add 1 teaspoon canning salt to each quart jar. Ladle boiling water over potatoes leaving 1 inch headspace.
Remove air bubbles.
Adjust two piece caps
Process quarts for 40 minutes at 10 pounds pressure in a steam pressure canner.
Allow to cool and seal overnight. Remove rings and wash jars and label. Store in a cool location out of direct sunlight.
Our favorite way of eating these potatoes is to place them in a cast iron skillet and saute in butter, garlic powder and parsley. While hot right before serving sprinkle with fresh grated parmesan cheese.
Blessings from The Holler
The Canned Quilter