Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!
Pick firm potatoes and keep them in the dark for storage other than canning!
Regardless of variety, all potatoes should feel heavy and firm, never soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it’s hard to evaluate them.
Store potatoes away from light in a place that’s cool (but not cold) and dry. New potatoes can be refrigerated for a few days, but any potato that’s stored too long at such a low temperature will take on an unpleasant sweetness as the starch converts to sugar.
Refuse to buy potatoes that show even a hint of green. They’ve been “lightstruck.” The green indicates the presence of solanine, which is produced when potatoes are exposed to light, either in the field or after harvest. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.