CANNING POTATOES IN WATER BATH RECIPES

Name: Pressure Canning Potatoes
Prep time: 30 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 6 pounds white potatoes for pints (for pints, see note below for quarts); canning salt (optional for flavor)

CANNING POTATOES: HOW TO PRESSURE CAN POTATOES FOR FOO…

Canning Potatoes: How to Pressure Can Potatoes for Foo… image

Canning potatoes is a great way to preserve an abundant harvest for long-term food storage. The shelf-stable jars are handy for quick additions to meals.

Provided by Grow a Good Life

Categories Canning

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 2

Ingredients

6 pounds white potatoes for pints (for pints, see note below for quarts)
canning salt (optional for flavor)

Steps:

Prepare your canning jars and lids:
Prepare your potatoes:
Can the potatoes:

Nutrition Facts : ServingSize 0.5 cup, Calories 60 kcal, CarbohydrateContent 14 g, ProteinContent 1 g, SodiumContent 169 mg, FiberContent 2 g, SugarContent 1 g

CANNING POTATOES ~ HOW TO PRESSURE CAN POTATOES AT HOME

Canning Potatoes ~ How to Pressure Can Potatoes at Home image

Canning potatoes in a pressure canner is a simple way to preserve potatoes at home for long term storage. Home-canned potatoes will keep for years at room temperature, without the electricity required for a freezer.

Provided by Ashley Adamant

Total Time 2 hours

Prep Time 1 hours

Cook Time 40 minutes

Yield 1

Number Of Ingredients 2

Ingredients

Potatoes (see notes for quantity)
Canning Salt (optional ~ 1 tsp per quart, see note)

Steps:

Place two large pots of water on the stove and bring them to a boil. One is to pre-cook the potatoes, and the other is fresh, clean water that will be used as canning liquid in the jars. Important: Do not re-use cooking liquid from the potatoes for packing.
While the water is coming to a boil, prepare your potatoes. Peel the potatoes, and chop any large spuds into 1 to 2'' pieces. Smaller potatoes under 2'' in diameter can be left whole, but still must be peeled. Place the potatoes in a bowl of water and keep them submerged to prevent browning while you work.
Once the water is boiling, place the potatoes into the water and pre-cook for 2 minutes (for 1'' cubes) or 10 minutes (for whole potatoes about 2'' in diameter). Strain the potatoes after cooking and discard the cooking liquid.
Pack the cooked potatoes into canning jars (pints or quarts, quarts recommended for efficiency). Leave 1'' headspace.
Cover with clean, boiling water and add 1 tsp salt per quart (optional).
Wipe rims and apply 2 part canning lids, tightening to just finger tight.
Place your pressure canner on the stove and add about 2'' of boiling water to the bottom from the clean boiling water pot. Insert the canning rack that came with the canner, and then load in the hot jars into the pressure canner.
Close the pressure canner and allow the steam to vent for 10 minutes before fully sealing with a canning weight.
Allow the pressure canner to come up to pressure, and begin timing once the required pressure is shown on the gauge. When canning potatoes under 1000 feet in elevation, set the pressure canner to 10 pounds pressure and process for 35 minutes (pints) or 40 minutes (quarts). For other altitudes and when using a dial gauge pressure canner, see the table above for the appropriate times/pressures for canning potatoes.

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