Best 2 Canning Potatoes Recipes

Canning potatoes is an excellent method of preservation that enables you to enjoy this versatile vegetable all year round. This process involves heating potatoes to a high temperature in sealed jars to eliminate harmful bacteria and prevent spoilage. Before you embark on your canning adventure, it is crucial to ensure you have the proper equipment and ingredients to guarantee a safe and successful canning experience. Additionally, following the recommended procedures and maintaining hygiene throughout the process is essential to ensure the longevity and quality of your canned potatoes.

Here are our top 2 tried and tested recipes!

CANNING POTATOES

canning potatoes image

Make and share this canning potatoes recipe from Food.com.

Provided by LittleMsMartha

Categories Very Low Carbs

Time 2h20m

Yield 7 quarts

Number Of Ingredients 2

Ingredients

irish potatoes or white potato
salt

Steps:

Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.

PRESSURE CANNING POTATOES

Pressure Canning Potatoes image

I grew up helping my mother and grandmother pressure can fruits, vegetables and meats but when it came to potatoes, I just wasn't sure. After growing way too many potatoes last year I was forced to do something quick. Fantastic! Grab a jar off the shelf, they are already peeled, diced and mostly cooked. Potato soup, burritos,...

Provided by Sherry Blizzard

Categories Chowders

Time 2h35m

Number Of Ingredients 3

Ingredients

13-15 lb potatoes, peeled and 1/2" dice
salt
7 pt jars, ball or kerr (or your preferred canning jars with lids and bands

Steps:

1. Peel, wash and dice potatoes. Put them diced potatoes in a bowl filled with cold water.
2. Meanwhile, sanitize your jars in boiling water for 5 minutes.
3. In a separate large pot, bring water to boil (enough to just blanch all your potatoes).
4. Blanch potatoes in boiling water for ONLY 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process. I actually submerge them a bowl of cold water again. This also removes some of the starch.
5. Bring yet another pot of clean water to boil. This is clean water (not the potato water you blanched them in) that will cover your potatoes in the jars. You can soften your lids in this water as well.
6. Add 1/2 tsp of salt (optional) to each sanitized jars.
7. Fill each jar to within 1/2" of the top with drained blanched potatoes.
8. Ladle clean boiling water over the top of the potatoes to almost the top.
9. Remove air bubbles by running a plastic knife or bubble remover along the inside of the jar. Wipe the tops of the jars with a clean paper towel, secure lids and bands
10. Place pint jars in the pressure canner and bring to 11 psi. Lower heat to maintain 11 psi and time for 35 minutes. Remove from heat and allow to come down to zero.
11. Remove lid and voila! You have jars of potatoes that are ready to grab, prepare and eat.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better during canning than starchy potatoes, such as Russet potatoes.
Wash and peel the potatoes: Scrub the potatoes thoroughly to remove any dirt or debris. Then, peel the potatoes using a vegetable peeler or a sharp knife.
Cut the potatoes into uniform pieces: Cut the potatoes into 1-inch cubes or slices. This will help them cook evenly.
Blanch the potatoes: Blanching the potatoes in boiling water for 2-3 minutes helps to remove excess starch and prevents them from darkening during canning.
Pack the potatoes in jars: Pack the blanched potatoes into clean, sterilized jars, leaving 1 inch of headspace at the top of each jar.
Add brine or water: Add a hot brine solution made with salt and water, or boiling water, to the jars, leaving 1 inch of headspace at the top of each jar.
Process the jars in a boiling water bath: Process the jars in a boiling water bath for the recommended time, which varies depending on the size of the jars and the altitude at which you are canning.

Conclusion:

Canning potatoes is a great way to preserve them for later use. With a little planning and effort, you can enjoy delicious, home-canned potatoes all year long. Be sure to follow the tips and instructions provided in this article to ensure that your canned potatoes are safe and of the highest quality.