Quarts of potatoes and pints of sweets.
I've been canning potatoes and sweet potatoes for the last couple days, in between all the chaos and mayhem that's been going on around here, of course.
I found some great deals on both just before Thanksgiving at my local grocery stores. Unfortunately one of the stores put a "10 pound limit" on their $0.25/pound sweet potatoes - or I would have walked out with 40 pounds of them. At least. Maybe more.
Why would I can potatoes? Mostly because they are insanely expensive back here.....and they just don't keep well. And we are out of our home grown taters. So when I saw a great deal going on, I scooped them up.
Processing is easy - clean, chop, cook, and process in your pressure canner. Getting all the processing done in one fell swoop makes it so easy to make a fast supper. At any moment you can just reach out and grab a jar of potato-loveliness and fry yourself up a skillet of taters in lard. What could be better?
I actually like sweet potatoes as a savory, not a sweet dish. No mini-marshmallows here, friend. But olive oil, sea salt, lots of ground black pepper, and some rosemary are just the ticket. And I'm just crazy for hash these days - especially with sweet potatoes.
If we had a cold storage area or root cellar than maybe it wouldn't make sense. But our basement is finished and heated (and dry thanks to our trenching project!) and I'd need a bulldozer to dig out a proper cellar. So until then, I'm cannin' taters like a fool - both regular and sweet.
Happy Thursday everyone! When I get tired of savory sweet potatoes I'm gonna make sweet potato pie! Who wants some?
Editor's note.. Oh for heavens sakes, how did it get to be December already?