There are several ways to preserve them. I set aside a certain amount for fresh eating and store those either in the back of my pantry, way back up under the stairs where it is cool and dark or in my tornado shelter. I only set aside the amount I expect we'll be able to eat before they start sprouting, plus I set aside some others for seed potatoes for the next crop in a good year when I have plenty. I preserve the rest in various ways...generally by dehydrating some and freezing the rest. You can freeze potatoes in several different ways...for example as twice-baked potatoes or as french fries.

The go-to source for how-to information about safely preserving food is the website of the National Center for Home Food Preservation. I'll link it for you. This is the source for government-tested and approved food preservation methods that are tested and recognized as safe.

The Ball Blue Book Guide to Preserving also has directions not just for canning, but also for dehydrating and freezing food as well. As far as I know, the most current Ball Blue Book is the 100th Anniversary Edition that came out in 2009. You can pick it up on the canning aisle at Wal-Mart for less than $10.00.

I am not familiar with sprinkling lime on potatoes as a storage method.
Dawn

Here is a link that might be useful: National Center For Home Food Preservation

so when you can them are they good to fry or just to put in green beans. We like to simmer them and put butter and dill on them. But I guess I just expect them to be mushy after canning.