I am determined to make good use of the recently purchased pressure canner. I discovered that a bag of potatoes in the cellar were beginning to sprout, and my first thought when that happens is always potato soup. I consulted the Ball canning book for the instructions on how to can potatoes, and then took to YouTube to see how all the canners do it.
The information was consistent for canning potatoes and soup. I'd be able to process the potatoes with a splash of chicken broth, onion, celery, and salt. The milk, or half and half, plus a dollop of butter will need to be added when the jars are opened and the soup made. I had enough potatoes for four quarts with a cup of de-fatted homemade broth in each. I topped off the liquid with boiling water, added the lids and rings, and processed the jars according to my canner's instructions.
One of the jars siphoned on me. That is to say some of the liquid siphoned out before the lid sealed. There is still a lot of liquid in the jar, and the seal is good, but I put that jar in the refrigerator and we'll have potato soup in the next day or so. All we need is for Himself to bake up some nice, soft dinner rolls and we'll have a meal.
In time's past, we may have used some of the potatoes before they sprouted too far to be used. With the canner, none got tossed into the woods for the wild ones. Plus, I have four dinners, or lunches, ready to go with minimal effort. I call that a win.
The Lady of Holly Tree Manor
**5/9/21 update: We decided we prefer to process only the potatoes in jars and add everything else for soup when it's time to make soup.