Make fahita bread share this canning potatoes recipe from Food. Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1″ head space. Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure. Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter! Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes.
Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1″ headspace. Remove air bubbles with a knife. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner. Yield: About 14 pints or 7 quarts. Canning potatoes is a great way to preserve an abundant harvest for long-term food storage. The shelf-stable jars are handy for quick additions to meals.