I grew up helping my mother and grandmother pressure can fruits, vegetables and meats but when it came to potatoes, I just wasn't sure. After growing way too many potatoes last year I was forced to do something quick. Fantastic! Grab a jar off the shelf, they are already peeled, diced and mostly cooked. Potato soup, burritos, potato salad, the sky is the limit. It was perfect and I don't know why I didn't do it sooner. Next up, I'm going to try those baby fingerling and peanut ones in quart jars!
Peel, wash and dice potatoes. Put them diced potatoes in a bowl filled with cold water.
Meanwhile, sanitize your jars in boiling water for 5 minutes.
In a separate large pot, bring water to boil (enough to just blanch all your potatoes).
Blanch potatoes in boiling water for ONLY 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process. I actually submerge them a bowl of cold water again. This also removes some of the starch.
Bring yet another pot of clean water to boil. This is clean water (not the potato water you blanched them in) that will cover your potatoes in the jars. You can soften your lids in this water as well.
Add 1/2 tsp of salt (optional) to each sanitized jars.
Fill each jar to within 1/2" of the top with drained blanched potatoes.
Ladle clean boiling water over the top of the potatoes to almost the top.
Remove air bubbles by running a plastic knife or bubble remover along the inside of the jar. Wipe the tops of the jars with a clean paper towel, secure lids and bands
Place pint jars in the pressure canner and bring to 11 psi. Lower heat to maintain 11 psi and time for 35 minutes. Remove from heat and allow to come down to zero.
Remove lid and voila! You have jars of potatoes that are ready to grab, prepare and eat.