Home Canning Potatoes ?>

Home Canning Potatoes

Potatoes peeled and sliced.

Home canning potatoes is a great way to be more self-sustaining.
Potatoes are used in lots of things such as soups, stews, potato cakes,
mashed potatoes and fried potatoes. Home canned potatoes can be used in any of those things year around. You will need fresh potatoes (I use red potatoes because they are more solid and hold up well to processing), a large bowl, a large colander, knife or peeler, lemon juice or ascorbic acid, jars, flats, rings, a small bowl, jar tongs, regular tongs, two large pots, a pressure cooker, a rack to place inside the pressure cooker is optional, a roll of paper towels, a timer and sea salt (iodized salt will tend to discolor the potatoes during processing and storage).

Preparation For Home Canning Potatoes

Pouring hot water into jars to keep them warm for home canning.
Filling home canning jars with hot water to keep the jars hot.

Home canning always starts with clean hot jars. Jars and flats should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot
water in a small bowl until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.

Place the rack, if you have one, in the pot or canner, the rack should be about half an inch off the bottom of the pot or canner. Fill with enough boiling water so that the water level will be an inch over the
top of the lid on the filled jars. The water should be near boiling when the jars of potatoes go in the pot. Only prepare as many jars as will fit into your pot or canner at a time. The jars need to stay hot.

The second large pot, fill it half way with cold water and let rest in the sink (or scrub the sink very clean and fill it over half way with cold water).

Before home canning potatoes, you will want to wash them, peel them and remove the eyes (make sure to get all the peel off, it can contain bacteria that will spoil the potatoes while in the jar). If you have large potatoes, chop them in uniform pieces (if they are very small, they can be kept whole) and place them in a large bowl full of water with a little lemon juice to keep them from turning brown.

 

Home Canning Or Processing Potatoes

To blanche your rinsed potatoes, place them in a pot of water at a rolling boil. Boil them for 2 minutes for 2″ pieces and 10 minutes for whole potatoes, then turn off the burner and remove the pot from
the hot burner.

Potatoes blanching in boiling water.

Below: Quart jars of potatoes ready to process.

Hot jars of potatoes in canner.

Take a hot jar, pour out the water (or pour it into another jar, if it is
still hot). Pack the hot potatoes into the hot jar, do not add any water. Fill with the peeled potato pieces to about half an inch from the top of the jar, leaving “head” room in the jar for home canning or processing. Add 1t of sea salt on top of the potatoes for a quart jar and a half of a teaspoon on top of the potatoes for a pint jar. Salt is your preservative.

 

Wipe the mouth of the jar with a wet clean paper towel. Use the tongs to remove a flat from the hot water in the small bowl. Place a hot flat on the top of the jar and then screw the ring on the top of the flat and jar until the ring is hand tight. Repeat until you have enough jars to fill your pressure cooker.

Place the jars on the rack, if you have one, in the pressure cooker which should already have water at a rolling boil. Make sure that the water is an inch above the tops of the sealed jars. Start your time when the water is at a rolling boil and place the cover on the
pressure cooker. This should process or boil for about 35 minutes for
pints and about 40 minutes for quarts – ALWAYS follow the directions that come with your pressure cooker. The time here is approximate.

Jars of potatoes cooled.

At 35-40 minutes, remove the jars with the jar tongs and place them
an inch apart on a dry, heat resistant surface. Make sure not to place them on a surface that is covered in water, this will cause the jars to crack and shatter.

Storage Of Home Canned Potatoes

After completely cooled, the home canned potatoes can be labeled – best place to label is on the flat. The jars can then be moved to a cool, dark, dry place until needed. See our How to make a root cellar page
for more.

Hints For Home Canning

Run a pot of clean water through the brew cycle of your coffee pot, you can use this always heated water to fill the jars and and pour over the flats.

Make sure when you are ready to enjoy your home canned potatoes, that you empty them into a pot of boiling water, juice and all, to finish cooking. They must boil for at least 10 minutes to insure they were properly preserved and cooked.

See our How To pages for more information on home canning and
food preservation.