What to do with 50 Pounds of Potatoes!?

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     The other week, I was able to purchase 50 pounds of potatoes for $10.  What an opportunity to add to my food storage!   With today's prices, I am taking every opportunity I can to add to my shelf stable supply of food  in my pantry.  Of course, if you know me at all, canning was my first go to method of storage.  

     I canned my potatoes 3 ways.  

1. Unpeeled chunks that will be great for soups, stews, potato casseroles, etc.
2. Peeled chunks, good for the same as unpeeled, and also mashed, fried, etc. (Both can be used in any or all of these methods.)  I guess the peeled potatoes are a little less rustic looking if I want that sometimes.
3. Potato chunks mixed with sliced carrots from my garden! I loved being able to use my home grown carrots in this way and add them to my pantry shelves! 

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     Here is how the canning process looked for me:

First-I scrubbed the potatoes or peeled them and washed them.  Then, I cut them into cubes and soaked them in water that had a few tablespoons of citrus acid mixed into it.  This helps to remove some of the starch that can make your canning water white and your potatoes gummy.  The citrus acid helps to keep your potatoes from turning brown.  

Second-I blanched the potatoes by boiling them for 2 minutes.  After you soak them, you drain off the water.  Then you put them in a large pot and cover them with water and bring them to a boil.  Boil them for 2 minutes then drain them again.  While the potatoes are blanching, get your pressure canner ready.  Make sure there is one and one-half inches of water in it and that the rack is on the bottom.  Start heating the water. 
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Third-Put 1/2 tsp of salt into your clean quart jars or 1/4 tsp into your clean pint jars and then fill the jars with your potatoes, leaving 1 inch of head space. 
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Fourth-Cover your potatoes with hot water, removing bubbles and once again, leaving 1" of head space. 

Fifth-Wipe the rims of the jars and put on the lids.  Place your jars of potatoes into you pressure canner.

Sixth-Put on the lid of the pressure canner and follow the steps outlined in the canner's instruction book.  For quart jars you process potatoes for 40 minutes and for pints the time is 35 minutes. Be sure to know how much weight need for your altitude. 
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     When I did the batch where I added the carrots, I also blanched those along with the potatoes.  Since carrots require a shorter processing time, I went with the potato time to process. 
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These jars of potatoes and carrots are going to be so great to use when throwing together a quick stew or soup.

     Now, here is the thing.  I have 2 pressure canners.

Luckily, because it took me most of the day to can 20 pounds of potatoes plus the carrots.  I have 30 pounds left to go.  How should I preserve the rest?  I have a few ideas and I will let you in on what I do soon.  I would love to hear your ideas though.  What would you do with 50 pounds of potatoes?  Please drop your ideas in the comments. 
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​Potato Recipes:

• French Scalloped Potatoes
• Potato Salad
• Bangers and Mash
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