Here is a pic of 1 of the first 14 jars of spuds. Way more to do.Please show a pic of the canned potatoes in the jars when they are done
They were done by what is called dry canning. Raw spuds put into jars fill with water and canning salt. Pressure canned at 10lbs for 15 minutes. They should last (if kept in a cool dark place) for 5+ years. They coloration is from the spuds themselves (skins) Some of these 14 had fresh basil added for flavor. We'll see how they taste in a few days.
Stove is in the shop to keep from heating the house up and yes it needs to be cleaned. Fing dusty here lol....