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Easiest Way to Can Potatoes

Updated on January 4, 2020
David Redlum profile image

David Redlum is an avid homesteader and gardener offering articles on how to grow and can fruits and vegetables

Canning potatoes is easier than you think

If you're like most people you enjoy having a vegetable garden. Potatoes are becoming a more popular item to grow. But when you harvest your potatoes you will probably end up with more than you can eat before they spoil.

So, how can you preserve them before they spoil? Canning them is probably the easiest way. If you are not growing potatoes you can usually pick them up at the store a little cheaper in the fall. I would recommend picking up a type of potato that can handle the heat of pressure canning. Because of the heat involved in canning the potatoes will more or less be ready to heat and serve once they are canned. So, if you use russet potatoes, typically used for baked potatoes it may be mushy.

You will need:

1. A pressure cooker

2. 10 pounds of potatoes (potatoes need to be peeled)

3. 1 lemon

4. canning salt

5. Canning jars, lids and rings

Step 1: Bring a pot of water to boil.

Step 2: Fill a bowl with one gallon of water and the juice from the lemon. The lemon juice will keep the potato slices fresh.

Step 3: Peel and then cut the potatoes into 1" cubes, placing each potato into the water and lemon juice when done. Small potatoes don't necessarily need to be cut into small pieces but they do need to be peeled.

Step 4: Blanch the potatoes in the boiling water for 2 minutes. Do not boil longer than that or they may become mushy during canning.

Step 5: Fill the jars with potatoes. Be sure to leave 1" of head space. Be sure to sterilize the jars, lids and rings with boiling water before adding potatoes. Any bacteria will ruin the potatoes while they are on the shelf.

Step 6: Add 1 teaspoon of salt to each jar.

Step 7: Add boiling water to each jar. Maintain 1" of head space.

Step 8: Add lid and ring to each Jar.

Step 9: Pressure cook each jar for 40 minutes at 14 pounds of pressure. Adjust your pressure based on altitude. It it important to reach the right temperature or bacteria can grow inside the jars.

Step 10: Remove the jars. Allow them to cool for at least 12 hours.

After you have canned your potatoes be sure to store them in a cool dry place.

When stored properly potatoes can have a shelf life of several years. When you are ready to eat them simply open the can, cook and season them however you want.


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