1. Start by thoroughly washing and peeling the potatoes. Cut them into French fry shapes of your desired thickness. It’s recommended to keep the fries uniformly sized for even cooking.
2. Place the cut potatoes in a large bowl of cold water to prevent them from browning. Let them soak for about 30 minutes.
3. Meanwhile, prepare your canning jars by washing and sterilizing them according to proper canning procedures.
4. Drain the soaked potatoes and rinse them with fresh water. Pat them dry using a clean kitchen towel to remove excess moisture.
5. Fill the prepared canning jars with the dry potato fries, leaving about 1 inch of headspace at the top.
6. If desired, you can sprinkle a small amount of salt over the fries before sealing the jars.
7. Wipe the rims of the jars to ensure a clean seal and place the lids and bands on tightly.
8. Process the jars in a pressure canner according to the recommended guidelines for your elevation. As a general guideline, 40 minutes at 15 pounds of pressure is suitable for most elevations.
9. Once the processing time is complete, carefully remove the jars from the canner and let them cool at room temperature. Listen for the satisfying “pop” sound, indicating that the jars have sealed properly.
10. Store the canned French fries in a cool, dry place away from direct sunlight. They can be enjoyed for up to a year.