Potatoes Canning Recipe
Preserve the heartiness of fresh potatoes with this comprehensive Potatoes Canning Recipe, perfect for stocking your pantry with ready-to-use staples. This step-by-step guide walks you through the process of pressure canning potatoes, ensuring long-term freshness without compromising on texture or flavor. With just a few simple ingredients—potatoes, water, and optional salt—you'll learn the essential techniques like parboiling, proper jar preparation, and pressure canning for safe storage. Whether you're prepping for winter or looking to create convenient meal-building blocks, these canned potatoes are a versatile addition to soups, stews, casseroles, or quick side dishes. Enjoy the satisfaction of home-canned goodness with this easy-to-follow recipe, tailored for both beginners and seasoned home preservers alike.
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Ingredients
- 5 pounds Potatoes
- 1 teaspoon per quart jar Salt (optional)
- 8 cups Water
Directions
Step 1
Wash and peel the potatoes. Remove any blemishes or discoloration and cut them into uniform 1- to 2-inch chunks.
Step 2
Place the potato chunks in a large bowl of cold water to prevent browning while you work.
Step 3
Preheat a large pot of water and bring it to a boil. Parboil the potato chunks for 2 minutes, then immediately drain and transfer them into a bowl of ice water to stop the cooking process.
Step 4
Prepare your pressure canner according to the manufacturer's instructions. Fill it with the recommended amount of water and prepare canning jars by washing them in hot, soapy water and keeping them warm until ready to use.
Step 5
Fill each warm jar with the blanched potato chunks, leaving 1-inch of headspace at the top.
Step 6
If desired, add 1 teaspoon of salt per quart jar or 1/2 teaspoon per pint jar for flavor.
Step 7
Pour boiling water over the potatoes in each jar, ensuring the jar is filled while maintaining the 1-inch headspace.
Step 8
Use a bubble remover tool or a clean utensil to remove any air bubbles in the jars. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
Step 9
Place the sterilized canning lids and bands onto the jars, tightening them to fingertip tightness. Do not overtighten.
Step 10
Place the filled jars into the preheated pressure canner. Lock the lid and heat the canner to build the necessary pressure. Process the jars according to your altitude and pressure canner model: 35 minutes for pint jars and 40 minutes for quart jars at 10 PSI (adjust for higher altitudes).
Step 11
Once the processing time is complete, turn off the heat and allow the pressure canner to depressurize completely before removing the lid.
Step 12
Carefully remove the jars with a jar lifter and place them on a towel-lined surface. Allow them to cool undisturbed for 12-24 hours.
Step 13
Check the seals of the jars by pressing down in the center of the lids. If the lid doesn’t pop back, the jar is sealed. Any unsealed jars should be refrigerated and used promptly.
Step 14
Label and date the jars before storing them in a cool, dark place. Properly canned potatoes can be safely stored for up to 12-18 months.
Nutrition Facts
| Serving size | (4193.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2109.2 |
| Total Fat 2.9g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2486.4mg | 0% |
| Total Carbohydrate 479.7g | 0% |
| Dietary Fiber 49.9g | 0% |
| Total Sugars 26.7g | |
| Protein 56.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.4mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 12133.6mg | 0% |
Source of Calories