Canning Potatoes Recipes

CANNING POTATOES

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.

CANNING POTATOES

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

PRESSURE CANNING POTATOES

Steps:

• Clean your jars and lids with warm, soapy water and rinse well. Set aside until you are ready to use them.
• Place the canning rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
• Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
• Fill a large pot about half way with cold water.
• Wash, peel the potatoes, and cut into 2-inch pieces. Leave small potatoes whole if they are about 2-inches in diameter. Trim off eyes, bruises, and any green spots.
• As you work, drop the cut potatoes into the pot of cold water. This will help remove some of the surface starch and prevent the potatoes from discoloring from exposure to air.
• Drain, and rinse the potatoes with cold water. Fill the pot, par-boil the potatoes for 10 minutes, reduce the heat, and keep them warm until you are ready to fill the jars.
• While the potatoes are cooking, bring a second large pot of water to a boil over high heat, reduce the heat to a simmer (180˚F), and keep hot until you are ready to can. This is the water you will be using to fill your jars. Do not use the water that the potatoes were cooked in. There is too much starch to can properly.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
• Use tongs or a slotted spoon to remove the potatoes from the pot and fill the jar while maintaining about a 1 1/2 inch headspace.
• If using salt, add up to 1/2 teaspoon to each pint jar, and up to 1 teaspoon to each quart (salt is optional but adds a lot of flavor).
• Add fresh hot water to the jar, leaving a 1-inch headspace.
• Run your bubble popper through the jar to release any bubbles that may be caught in between the potatoes, and wipe the rim with a damp towel.
• Center a lid on the jar, and screw on band until it is fingertip tight. Use the jar lifter to place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of potatoes.
• Secure the lid, leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent. Follow the directions for your pressure canner.
• Once the canner has reached the correct pressure (10 pounds of pressure for weighted gauge pressure canner, and 11 pounds for dial gauge canners.), set a timer, and process pints for 35 minutes, and quarts for 40 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.
• When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes.
• When the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.
• While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
• Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be hot and bubbling. Let the jars sit undisturbed for 12 to 24-hours to cool.
• Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields 9 pints or 7 quarts.

PRESSURE CANNING POTATOES

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.

CANNING SWEET POTATOES

Steps:

• Wash potatoes. Leave skins on.
• Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once.
• Let cool until you can safely handle them.
• Peel; discard peel (or reserve for another non-canning use such as stock).
• Chop into roughly 3 cm (1 inch) cubes.
• Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Half-litre (US pint) jars for 65 minutes OR 1 litre (US quart) jars for 90 minutes.

CANNING POTATOES

Steps:

• Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.
• Preparation: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening.
• If desired, cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. Add 1 teaspoon of salt per quart to the jar, if desired.
• Fill hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.
• Adjust lids/rings and process in the pressure canner for 35 minutes for pints and 40 minutes for quarts at 10 lbs of pressure for weighted gauge canner and 11lbs for dial gauge. Adjust for altitude.

CANNING POTATOES

Steps:

• Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
• Place in water as you cube them; don't leave peeled potato exposed to the air or most varieties will blacken on you.
• Put a large pot of water onto boil. This will be your blanching water for the potato.
• Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
• Give prepped potatoes one final rinse.
• Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
• Drain potatoes.
• Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt).
• Leave 3 cm (1 inch) headspace.
• Top up with your clean boiling water, maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.