Best Canning Potatoes Recipes

CANNING POTATOES

Steps:

• Wash& scrape freshly dug potatoes and then rinse again thoroughly.
• Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
• Boil them 10 minutes, drain.
• Add 1 teaspoon salt to each quart jar.
• Cover with boiling water and leave 1" head space.
• Adjust caps.
• Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
• Recipe on page 40 of the Ball Blue Book canning& freezing guide.

PRESSURE CANNING POTATOES

Steps:

• 1. Peel, wash and dice potatoes. Put them diced potatoes in a bowl filled with cold water.
• 2. Meanwhile, sanitize your jars in boiling water for 5 minutes.
• 3. In a separate large pot, bring water to boil (enough to just blanch all your potatoes).
• 4. Blanch potatoes in boiling water for ONLY 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process. I actually submerge them a bowl of cold water again. This also removes some of the starch.
• 5. Bring yet another pot of clean water to boil. This is clean water (not the potato water you blanched them in) that will cover your potatoes in the jars. You can soften your lids in this water as well.
• 6. Add 1/2 tsp of salt (optional) to each sanitized jars.
• 7. Fill each jar to within 1/2" of the top with drained blanched potatoes.
• 8. Ladle clean boiling water over the top of the potatoes to almost the top.
• 9. Remove air bubbles by running a plastic knife or bubble remover along the inside of the jar. Wipe the tops of the jars with a clean paper towel, secure lids and bands
• 10. Place pint jars in the pressure canner and bring to 11 psi. Lower heat to maintain 11 psi and time for 35 minutes. Remove from heat and allow to come down to zero.
• 11. Remove lid and voila! You have jars of potatoes that are ready to grab, prepare and eat.

POTATOES-CANNING RECIPE

Steps:

• Leave smal potatoes whole, cut large potatoes into quarters.
• In a large saucepan add potatoes and enough water to cover.
• Cover pot and bring to a boil.
• Boil for 10 minutes.
• Drain potatoes.
• Pack hot potatoes into a hot sterile quart jar.
• Add salt if using.
• Ladle boiling water over potatoes-leave 1 inch head space.
• Remove air bubbles.
• Wipe rims and adjust 2 piece caps.
• Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.
• This recipe is for a single quart-you can make as many as you wish.
• If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner.
• Adjust times for your altitude.