Canning Potatoes for Beginners - Full Pressure Canner Walkthrough & Process

It's another canning day in the Great Lakes Kitchen, and today we're putting up 10 Lbs of fresh Idaho potatoes. Potatoes must be pressure-canned, so we're firing up the pressure canner and loading up our mason jars for some shelf-stable goodness.
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Stuff used in this video:

Granite Ware Pressure Canner
https://amzn.to/2I9CIX4

6-Piece Canning Tool Set
https://amzn.to/2pLrzDR

Digital Kitchen Timer
https://amzn.to/45KIXru
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Notes:
-Optional Salt per jar: 1/2 teaspoon salt per quart, or 1/4 teaspoon per pint.
-Headspace: 1 inch for quarts and pints.
-Pressure/weight: 10 Lbs at 0-1,000 ft altitude, or 15 pounds for 1,001 or higher.
-Processing time: 40 minutes for quarts, or 35 minutes for pints.
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00:00 - Intro
00:39 - Preparing Potatoes
02:01 - Parboiling Potatoes
03:07 - Boiling Water
03:21 - Filling Jars
06:39 - Debubbling, Rims, & Lids
08:58 - Loading Pressure Canner
10:09 - Venting the Canner
11:53 - Weighting and Processing
14:20 - Final Product
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