Water Bath Canning Potatoes Recipes

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.

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:

• 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.

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.