Canning potatoes is a great way to preserve your harvest and have convenient, ready-to-use potatoes on hand all year. This method allows you to store potatoes for extended periods without losing their nutritional value or taste. It’s a simple and rewarding process that can help you make the most of your garden produce or bulk buys from the store.
| Total |
| 30mins |
History of Canning Potatoes
Canning has been used for centuries as a method of preserving food. The process became widespread in the early 19th century when people needed ways to store food safely for long periods, especially during winter months or for long voyages. Potatoes, being a staple in many diets, naturally became one of the many foods to be canned. The process allows families to enjoy this versatile vegetable year-round.
How I Can Canning Potatoes
Canning potatoes involves cleaning, peeling, cutting, and then processing the potatoes in a pressure canner. This method ensures that the potatoes are preserved safely and can be stored for months. The process might seem a bit daunting at first, but it becomes a straightforward kitchen task with some practice.
Is Canning Potatoes Healthy?
Yes, canning potatoes is a healthy way to preserve them. It retains most of the potatoes’ nutrients while providing a convenient way to store and use them. When canned properly, potatoes maintain their fiber, vitamins, and minerals, making them nutritious for your meals.
Kitchen Equipment
- Pressure canner
- Canning jars (pint or quart)
- Jar lifter
- Lid lifter
- Bubble remover/headspace tool
- Large pot
- Peeler
- Cutting board
- Knife
Ingredients
- Fresh potatoes (about 2-3 pounds per quart jar)
- Salt (optional, 1/2 teaspoon per pint or 1 teaspoon per quart)
- Water (enough to cover potatoes)
Directions:
- Wash your jars, lids, and bands in hot, soapy water. Rinse well and keep them warm.
- Peel the potatoes and cut them into uniform pieces (cubes or slices). Place the cut potatoes in a large pot of water to prevent browning.
- Boil the potatoes for 2 minutes, then drain.
- Pack the hot potatoes into warm jars, leaving 1-inch headspace. Add salt if desired.
- Pour boiling water over the potatoes, maintaining the 1-inch headspace. Remove air bubbles and adjust the headspace if necessary.
- Wipe the jar rims with a clean cloth, place the lids on top, and screw on the bands until fingertip tight.
- Place the jars in the pressure canner. Follow your canner’s instructions for venting and processing. Process pints for 35 minutes and quarts for 40 minutes at 10 pounds pressure (adjust for altitude if necessary).
- After processing, turn off the heat and let the canner depressurize naturally. Remove the jars and place them on a towel to cool for 12-24 hours. Check seals before storing.
Tips
- Use fresh, firm potatoes for the best results.
- Ensure your canning equipment is in good working order.
- Adjust processing times for your altitude.
Conclusion
Canning potatoes is a practical and rewarding way to preserve your potato harvest. With the right equipment and a little patience, you can enjoy the convenience of ready-to-use potatoes all year round. This method ensures that you always have a nutritious and versatile ingredient on hand for soups, stews, or any dish that calls for potatoes.
MORE RECIPES
Canning Potatoes {How to Can Potatoes}
Equipment
- Pressure canner
- Canning jars (pint or quart)
- Jar lifter
- Lid lifter
- Bubble remover/headspace tool
- Large pot
- Peeler
- Cutting board
- Knife
Ingredients
- Fresh potatoes (about 2-3 pounds per quart jar)
- Salt (optional, 1/2 teaspoon per pint or 1 teaspoon per quart)
- Water (enough to cover potatoes)
Instructions
- Wash your jars, lids, and bands in hot, soapy water. Rinse well and keep them warm.
- Peel the potatoes and cut them into uniform pieces (cubes or slices). Place the cut potatoes in a large pot of water to prevent browning.
- Boil the potatoes for 2 minutes, then drain.
- Pack the hot potatoes into warm jars, leaving 1-inch headspace. Add salt if desired.
- Pour boiling water over the potatoes, maintaining the 1-inch headspace. Remove air bubbles and adjust the headspace if necessary.
- Wipe the jar rims with a clean cloth, place the lids on top, and screw on the bands until fingertip tight.
- Place the jars in the pressure canner. Follow your canner's instructions for venting and processing. Process pints for 35 minutes and quarts for 40 minutes at 10 pounds pressure (adjust for altitude if necessary).
- After processing, turn off the heat and let the canner depressurize naturally. Remove the jars and place them on a towel to cool for 12-24 hours. Check seals before storing.
FAQs
Can I use any type of potato for canning? Yes, but waxy potatoes like Yukon Gold hold up better during the canning process.
Do I need to peel the potatoes before canning? Yes, peeling helps remove any dirt and bacteria that might be present.
How long can I store canned potatoes? Properly canned potatoes can be stored for up to a year in a cool, dark place.
Can I add other seasonings or vegetables to the jars? It’s best to follow approved canning recipes to ensure safety. Adding other ingredients can affect the processing time and safety of the canned potatoes.