Hi Al - canning them requires a pressure canner so if you have one the link below gives you the processing directions for canning them.

You can also slice and dehydrate them or "root-cellar store" them some place dry and cool for several months.

Dave

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

You can also peel, blanch (5 min.), and freeze them. I used a food saver and vacuumed them. I did about 100 lbs last fall this way, and we're still eating them, they taste fresh out of the garden...Yum!!

Some of the best french fries are the homemade and frozen. You don't have to put up with the yucky seasoning that the commercial potatoes have on them, either. You can also bake them, scoop the centers out and mash them with cheeses or whatever, then wrap and freeze. Once they were frozen, I would vacuum seal them.

Or grate them into hash brown patties & freeze. Easy to pull out & make.

Mashed potatoes freeze well, too.
When I canned my last ones I added Calcium Chloride to the jars. They are like store bought ones, not mushy.
I will do this from now on.

Thank you all for the suggestions, Louster you mention blanching then vac sealing and freezing. Did you cut them up or were they put away whole. Also didn't they turn black??

I sent you a email, but knowing this forum sometimes it doesn't work. Thanks to all who replied.

Big Al

I have great success in drying potato slices. They get peeled and sliced to slight thinner than 1/4 inch. The slices are dipped into a solution of sodium or potassium metabisulfite and this helps to prevent blackening once dried. Someone also mentioned partially cooking them and then drying them. They swell up and cook quite well after being dried. I had about 10 pounds of them dried as slices in a quart canning jar. Blanching helps to prevent blackening too, but if you don't want any pre blanching or cooking the metabislfite solution dip is used.

Here is a link that might be useful: Metabisulfite source