Canning Small Potatoes

Canning potatoes is one of the easiest things to can. You can either can them whole using smaller sized potatoes or you can cut them up into bit sized pieces. Potatoes are what is called a low acid vegetable, which in the canning world simply means it must be pressure cooked. You can not use a water bath to can potatoes.

You always want to make sure to properly clean all your jars and only use new lids, while the bands are safe to use many times over. You can either boil your jars or just throw them in the dishwasher. When you're ready to begin the process of canning wash all your potatoes and then if you're going to cut them up do so at this stage.

For small potatoes after you wash them put them loosely into your jars, add boiling water, 1 tsp. of salt (per quart,) and put your lid and band on the jar.

Now if you prefer to cut up your potatoes, cut them into a brine made up of 1 tsp. of salt per quart, rinse when your done and put the potatoes into your jars. Add 1 tsp. of salt per jar and fill with boiling water. Just make sure to leave around 1/2 an inch at the top for any possible expansion that may occur. Put your lids and bands on.

You want to pressure cook your potatoes at 15 lbs. of pressure for 40 minutes. Once your pressure cooker is back down to zero, take out the jars of potatoes and leave undisturbed until the next day.