It's another canning day in the Great Lakes Kitchen, and today we're putting up 10 Lbs of fresh Idaho potatoes. Potatoes must be pressure-canned, so we're firing up the pressure canner and loading up our mason jars for some shelf-stable goodness.
------------------------------
Stuff used in this video:

Granite Ware Pressure Canner
https://amzn.to/2I9CIX4

6-Piece Canning Tool Set
https://amzn.to/2pLrzDR

Digital Kitchen Timer
https://amzn.to/45KIXru
------------------------------
Notes:
-Optional Salt per jar: 1/2 teaspoon salt per quart, or 1/4 teaspoon per pint.
-Headspace: 1 inch for quarts and pints.
-Pressure/weight: 10 Lbs at 0-1,000 ft altitude, or 15 pounds for 1,001 or higher.
-Processing time: 40 minutes for quarts, or 35 minutes for pints.
------------------------------
00:00 - Intro
00:39 - Preparing Potatoes
02:01 - Parboiling Potatoes
03:07 - Boiling Water
03:21 - Filling Jars
06:39 - Debubbling, Rims, & Lids
08:58 - Loading Pressure Canner
10:09 - Venting the Canner
11:53 - Weighting and Processing
14:20 - Final Product
------------------------------

The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping, cooking, outdoors, and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end.

Check out our website and social media:
Website: https://www.greatlakesprepping.com
Facebook:   / greatlakesprepping  
Instagram:   / greatlakesprepping