Imagine opening your pantry and seeing shelves lined with glistening jars filled with golden potato, each one a promise of hearty meals and comforting side dishes. Whether you’re preparing for winter or simply wanting to savor the farm-fresh goodness year-round, canning potatoes is an invaluable skill for any home cook. This easy canning recipe will guide you through preserving potato in a way that retains their flavor, texture, and nutritional value, making meal prep convenient and delicious. Join us as we delve into the step-by-step process of canning potato, ensuring you can enjoy this versatile vegetable whenever you desire.
When choosing potatoes for canning, opt for medium to small potatoes. These sizes ensure even cooking and canning. Avoid using very starchy varieties, as the amount of starch can affect the quality of the canned potatoe. Red potatoe and Yukon Gold are excellent choices.
Skin potatoes and remove any blemishes or eyes.
Rinse them thoroughly under cold water.
If using larger potatoes, cut potatos into uniform chunks or slices.
Pressure canner: Essential for safely canning low-acid foods like potatoes.
Quart jar: Typically used for canning potatoes, but pint jars are also suitable.
Dial gauge or weighted gauge: To monitor pressure accurately.
Canning salt: Enhances flavor and preserves the texture of potatoes.
Large pot of water: For boiling and preparing potatoes.
Fill a large pot of water and bring it to a boil. Add your prepared potato and cook for 2-3 minutes. This process heats the hot potato and removes some of the starch.
Remove the potatoes from the boiling water and plunge them into cold water to stop the cooking process. Drain thoroughly.
Sterilize your quart jars and lids.
Pack the hot potatoes into the jars, leaving about 1-inch headspace at the top.
Add 1 teaspoon of canning salt per quart jar (or 1/2 teaspoon per pint jar) for flavor.
Pour boiling water over the potatoes in the jars, maintaining the 1-inch headspace.
Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
Wipe the rims of the jars with a clean, damp cloth.
Place the lids on the jars and screw on the bands until fingertip tight.
Place the jars in the pressure canner on the rack, ensuring they do not touch each other.
Add the recommended amount of water to the canner, typically 2-3 inches.
Secure the lid and allow the canner to vent steam for 10 minutes before placing the weight or dial gauge on the vent.
https://www.cookist.com/canned-potatoes/Process the jars at 10-11 pounds of pressure (depending on your altitude) for 35 minutes for pint jars and 40 minutes for quart jars.
Adjust the pressure according to your altitude, following the pressure canner manufacturer’s guidelines.
Once the processing time is complete, turn off the heat and let the canner depressurize naturally.
Remove the jars and place them on a towel-lined surface. Allow them to cool for 12-24 hours.
While water bath canningAMP is suitable for high-acid foods, it is not safe for canning potato due to their low acidity. Always use a pressure canner for pressure canning potatoes to avoid the risk of botulism.
If you’re wondering how to can potatoes without a pressure cooker, it’s important to note that this is not recommended due to safety concerns. Pressure canning is the only safe method for canning low-acid vegetables like potatoes.
Canning potato ensures a year-round supply of delicious, ready-to-use potato. Choose medium to small Red or Yukon Gold potato, prepare and pressure can them properly. Use the right equipment, follow safety guidelines, and store correctly. Enjoy canned potato in mashed dishes, soups, stews, or roasted for quick, flavorful meals.