It's really quite simple .... the hardest part, and the most exhausting, is the peeling process. But luckily, PLW sharpened my knife, which made a HUGE difference. He even volunteered to help peel the last 10 pounds.
Once the potatoes have boiled for 10 minutes, I drain them and begin stuffing them into the pint jars. I then add 1/2 teaspoon of salt to each jar, and ladle in boiling water, which was in a separate pot on the stove. You are supposed to leave 1" headspace on the jar, and I have a tendency to overfill the jars, which causes them to boil over a little in the pressure canner. (So do what I say, not as I do). You seal them with a lid and ring and stack the pints in the pressure canner, canning them for 35 minutes at 10 pounds pressure.
Once you remove the pressure canner from the fire and allow the pressure to drop to zero, you can remove the pint jars and allow them to stand for 12-24 hours before storing. There's something about hearing those lids pop that brings such satisfaction! And now we have perfectly cooked potatoes available for our winter soups, or potato salad, or ready to heat up if we just want some good 'ol mashed potatoes.
And the best part of the whole process was that I didn't have time to think about the news or the state of the world .... it was a welcome break and the rewards were so much greater!
Psalm 128:2 "You will eat what your hands have produced; you will be happy and prosperous."