There a few ways to store potatoes.
Many will store in a root cellar for year long use. But, what if you don’t have a root cellar to use?
Why not try learning how to can potatoes?
We don’t even have a decent basement and with only rocket stove heat, the extreme temperature changes during the fall and winter make it really hard to keep the potatoes around long. So, I can them. They make a quick meal as all you will have to do is dump them out, heat and you’re good to go. They also make fairly decent mashed potatoes with enough butter, milk, and sour cream.
To start, you will want to wash the potatoes and peel completely. The peels make a great addition to stock, or again, if I’m not quick enough, the rabbits enjoy my kids bringing them out for a snack.
Cut into 1 inch pieces. You will want to try and get the as close to the same size as possible. This is for safety in canning, as well as appeasing my OCD tendencies. As you cut them, place in a bit pot of water, with 1 tsp ascorbic acid per gallon of water. Translated: ½ cup of bottled lemon juice will do the trick, too. This helps keep them from turning brown before you get them into the jars.
To raw pack the potaotes, simply place the raw potatoes in a hot, clean jar. Add boiling water on top, leaving 1 inch of headspace.
Wipe the rim with a clean towel, add the hot lid and band, screwed on finger tight, and process in a pressure canner at 10lbs pressure pints 35 minutes, quarts 40 minutes.