Pressure Canning Potatoes

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Pressure canning potatoes is easy and yields delicious cooked potatoes ready to use for quick meals, soups, or stews on busy nights and is a great way to keep your food budget low.

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WHY MAKE YOUR OWN CANNED POTATOES?

When you can your own potatoes, you will know your produce is fresh and has no preservatives, just water, potatoes, and a touch of salt. Canning potatoes is a great way to keep your food budget low, and they will help you create quick meals, soups, or stews on busy nights.

WHAT TYPE OF POTATOES CAN I CAN?

Red potatoes are fitting, and thin-skinned white or gold potatoes work well when canned. Small potatoes, or young potatoes referred to as “new potatoes,” are also delicious when pressure canned.

CAN I PRESSURE CAN POTATO SOUP?

Creamed soups are not suitable for home canning because their ingredients interfere with the proper transfer of heat during the processing step and result in foodborne illness.

However, when you can your own potatoes, you can use them to make quick and easy homemade potatoes soup since the potatoes are already cooked.

BEST CANNED POTATO RECIPE

What makes these potatoes so good is the simplicity of the recipe. Choose the freshest potatoes, add water and salt then process. No extra preservatives, just a convenient and economical can of cooked potatoes.

PRESSURE CANNING POTATOES

If you are new to pressure canning, I suggest you head over to my post Learn How To Pressure Can. Pressure canning is a way to safely preserve low acid foods such as potatoes. The pressure canner is able to heat the food to a higher and constant temperature to kill botulism spores. Using a boiling water bath canner only kills botulism bacteria, but the spores can survive in low acid foods that are not heated above the boiling point for a specific length of time.

Also be sure and read A Beginner’s Guide To Canning Terms and Canning Supplies Guide.

Preparing the potatoes

• Wash potatoes by rinsing under cool water. Peel potatoes and remove any soft or dark spots. Rinse again. Potatoes that are 2 inches in diameter or smaller may be canned whole. Cut large potatoes into evenly sized cubes.

Pre cooking the potatoes

• Put potatoes in a large saucepan and cover with water. Bring mixture to a boil. Once boil starts, boil for 10 minutes.

Filling Jars

• Pack hot potatoes into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint jar or 1 teaspoon per quart jar.
• Ladle hot cooking liquid or boiling water over potatoes, leaving 1-inch headspace. Remove bubbles and wipe clean the rims of the jars.
• Center lid on the jar and adjust the band to fingertip-tight. Place jars on the rack in a pressure canner containing 2 inches of simmering (180 degrees) water.

Process the jars

• Place lid on the canner and turn to a locked position. Adjust heat to medium-high. Vent steam 10 minutes. Put a weighted gauge on the vent. Bring pressure to 10 pounds (psi). Process pint jars 35 minutes; quarts 40 minutes.
• Turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool, dark, and dry pantry.

HOW TO SERVE CANNED POTATOES

TIPS FOR REHEATING THE POTATOES

There are several ways to reheat your canned potatoes.

• Add the potatoes to boiling water, boil just long enough to reheat all the way through.
• Drain potatoes and slice. Place in a pan with butter or oil and fry.
• Drain and cube potatoes, add to soups or stews while they are cooking.

IDEAS FOR USING YOUR POTATOES AS A SIDE DISH

• Drain and slice your potatoes. Place a little olive oil in the frying pan, heat, and a little garlic. Cook until soft, then add sliced potatoes, Italian seasoning, and paprika. Fry potatoes until golden brown.
• Drain and slice potatoes. Place some butter in a frying pan, heat, and then add potatoes. Fry until browned. Toss in some cooked bacon or ham and heat until warmed. Pour potatoes on a serving dish, top with cheese, sour cream, and chives.

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