Quote Originally Posted by Rooskibar03 View Post
Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?
I'm so proud that I was able to can them! Mine were always rotting away before I could use the whole bag.

We have diabetic issues in the family so we use the lower-starch potatoes, such as Yukon Golds or the Red Skinned varieties.

I peeled them and cubed them, and pressure-canned them in pint jars. Easy-peasey!