Oh, and I did see references in several threads to using Pickle Crisp (Calcium Chloride) to help keep them from getting too soft. I'm pretty sure that's easy to locate here.

I assume you know that all the varieties may be canned. It is just that some varieties hold up better to the processing. The white varieties are the most commonly canned varieties. Reds next although they do tend to get softer than whites.

The golds can ok IMO but some don't care for the resulting quality. Alot of it all depends on how you plant to use them later. ie: any of them can easily be turned into mashed potatoes but some varieties (reds & golds) would make mushy potato salad.

And yes, Pickle Crisp does make a difference. The instructions on the container call for 1/4 tsp. per quart, 1/8 tsp. per pint. I use less, no more than 1/8 tsp. per quart.

Dave

Here is a link that might be useful: NCHFP - Canning Potatoes

Yes, I know all varietes can be canned, but I guess we'd be looking to use for potato salad or soups/stews or to be fried for home fries. So ones that will keep their shape pretty well when canned.

Thanks for letting me know the gold get pretty soft.