Dry Canning Russet Potatoes (Rebel Canning Not FDA Approved)

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There are several advantages to dry canning potatoes, the least of which is having something fully cooked ready to pull out at a moments notice. When you pack the potatoes into jars you have the opportunity to flavor them with salt and pepper, a bit of butter and I always throw in a couple cloves of garlic, which roast nicely during cooking.
I add about two tbsps of butter to each quart and a 1/2 tsp of salt, if you are using pints instead you will want to cut that in half. Add garlic if you like.
Process the quarts for 40 minutes and the pints for 35 minutes making sure that you have the right weight on for your altitude. If you are under 1000 feet you can use 10 pounds but over that you need 15 pounds of pressure.
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