Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Your wonderful bone broth - and cans to put it in! Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your Vegetables! Wash your potatoes. Cut and peel your potatoes. You want to use Ascorbic Acid in the water to prevent browning. Blanch the potatoes for 2 minutes. This is an important step because it changes the texture and density of the potatoes. This will help the heat penetrate your potatoes during the pasteurization process. Step 2: Prepare your Jars! Fill the jar with the blanched potatoes. Use fresh, clean water to fill the jar up to the 1 inch headspace. Wipe the rims with a rag dipped in vinegar. Put on the lid and band - finger tip tight only! Step 3: Process your Jars! Place the jars of potatoes in the canner. Process the potatoes for 40 minutes for quarts (or 35 ...