Potatoes are a staple in many households and canning them can be a great way to preserve their fresh flavor for future use. In this article, we will walk you through the process of pressure-canning potatoes.
What you will need:
- 4 lbs. peeled and diced potatoes
- 4 cups of water
- Salt (optional)
- A pressure canner
- Canning jars with lids and bands
- A jar lifter
- A funnel
How to Can Potatoes with a Pressure Canner
Step 1:
Prepare the potatoes Peel and dice 4 lbs. of potatoes into bite-sized pieces. Place them in a large bowl of cold water to prevent discoloration.
Step 2: Sterilize the jars and lids Wash the jars and lids in hot, soapy water and rinse well. Place the jars in the pressure canner and fill the canner with water to the top of the jars.
Put the lid on the canner and turn the heat to high. Once the water reaches boiling point, boil the jars for 10 minutes to sterilize them. Remove the jars from the canner using a jar lifter and place them on a clean surface.
Step 3: Fill the jars Use a funnel to fill the jars with the diced potatoes, leaving about 1 inch of headspace at the top. If desired, add 1 tsp of salt to each jar.
Step 4: Add water to the canner Pour 4 cups of water into the pressure canner and place the filled jars on the rack in the canner. Make sure the jars are spaced apart and are upright.
Step 5: Process the jars Put the lid on the canner and turn the heat to high. Once the water reaches a boil, place the pressure gauge on the lid and close the vent.
When the pressure gauge reaches 11 PSI, start timing. The recommended processing time for potatoes is 35 minutes at 11 PSI for pint jars and 40 minutes for quart jars.
Step 6: Cool the jars After the processing time is complete, turn off the heat and allow the pot to cool for about 10 minutes. Remove the pressure gauge from the lid and open the vent. Wait for the pressure gauge to return to zero before opening the pot.
Step 7: Store the jars Remove the jars from the canner and let them cool completely on a clean surface. Check the seals on the jars and make sure they are tight.
If a jar has not been sealed properly, refrigerate it and use it within 2 weeks. Store the sealed jars in a cool, dark place for up to 1 year.
It’s important to note that when canning potatoes, choosing fresh and free from blemishes or bruises is important. This will ensure that the potatoes will keep their quality and flavor when canned.
Additionally, it’s important to use a pressure canner that is in good condition and to follow the instructions carefully to avoid any potential safety issues.
Another important consideration when canning potatoes is the type of potatoes you use. Different varieties of potatoes can have varying levels of starch, which can affect the texture of the potatoes when canned.
A waxy potato like Red Bliss is a great option as they hold their shape well when canned.
Aside from using them in traditional potato dishes, canned potatoes can also be used in soups, stews, and casseroles.
They are also a convenient ingredient to have on hand for busy weeknights when you need to whip up a quick and easy meal.
In conclusion, canning potatoes with a pressure canner is a great way to preserve the fresh flavor and quality of potatoes for future use.
With a few simple steps and the right equipment, you can enjoy canned potatoes all year round. So why not try it and enjoy the taste and convenience of homemade canned potatoes?
