How to Can Potatoes
Take the time to can potatoes from your garden (or the store), to add into your next meal for ease. What a time saver when all you have to do is heat and serve the potatoes.
Servings: 1 bag
Equipment
Ingredients
- potatoes
- salt (1/2 teaspoon per pint, 1 teaspoon per quart) (optional)
- water
Instructions
- Boil the lids to sterilize (until the water boils).
- Peel the potatoes using your favorite potato peeler.
- Remove any brown spots on the potatoes.
- Dice the potatoes or use a french fry cutter to get a uniform shape, about 1 inch in size.
- Place the potatoes into a pan and fill with water.
- Let the potatoes soak, rinse and soak a second time to remove starch.
- Boil the potatoes, like you would mashed potatoes, but stop cooking after 10 minutes.
- Use a spoon with holes to drain water, and fill the jars with potatoes below the neck of the jar.
- Add the salt if you are adding into the jars.
- Fill the jar with hot water up to the neck of the jar, leaving an 1 inch space between the water and lid.
- Clean the jar rim with a clean wet, sterile towel.
- Place the lid and band on the jar and hand tighten.
- Place the jars in the pressure cooker (about 7 quarts fit in my pressure cooker) with at least 1 inch of water over the jars.
- Ensure to put the pressure regulator on the pressure cooker to allow pressure to build.Let pressure build to 10 pounds.
- Once pressure is at 10 pounds, set a timer and allow it to maintain this pressure for 35 minutes for pints or 40 minutes quarts.
- Turn off the heat and wait for the pressure to go to zero.
- Remove the jars and place on the counter to cool.
- Repeat until all the potatoes are processed.