Canning Potatoes (Step-by-Step)
Learn the basics of canning potatoes with this step-by-step tutorial. From potatoes straight out of the garden and into jars lining your pantry shelf. This tutorial for how to can potatoes will get you preserving in no time.
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Equipment
- Pressure Canner
- Canning Jars, Lids & Rings
- Bubble Remover
- 2 Tea Towels
- Vinegar for wiping the rims of the jars
- Pen
Ingredients
- 5 pounds potatoes peeled and diced
- 4 teaspoons salt
- 8 cups boiling broth more or less, to fill jars
- 2 teaspoons ground black pepper optional
- 2 teaspoons dried rosemary optional
- 2 teaspoons dried thyme optional
Instructions
Prepare Jars, Lids, Rings & Canner
- Wash your jars, lids, and rings in hot, soapy water.
- Fill the pressure canner with 2-3 inches of water and put it on the stove on a low heat to warm.
- Put a little water in the clean jars to keep them weighed down and place them in the canner. Turn the canner off when it begins to steam to keep the jars warm.
Prepare Preserve
- Combine salt, pepper, rosemary, and thyme in a small bowl.
- Remove and empty the hot jars from the canner and turn the canner on again to bring the water to a low simmer (180°F).
- Distribute spices evenly among jars (1 ¼ teaspoon in pints, 2 ½ teaspoon in quarts).
- Fill each jar with peeled and chopped potatoes to 1-inch headspace.
- Add boiling broth to each jar to 1” headspace; use a tool to release any bubbles, then add more hot broth if needed.
Fit Lids & Place In Pressure Canner
- Clean the rims of the jars with a vinegar-soaked towel and gently screw on the lids to fingertip tight.
- Carefully place the jars into the pressure canner.
Vent Canner
- Place the lid on the pressure canner, turn up the heat, and let the steam vent for 10 minutes.
Pressurize
- Put the pressure regulator on the lid and bring the canner to 11 PSI on a dial gauge or 10 PSI for a weighted gauge (adjust for elevation).
Process
- Once your canner has stabilized at full pressure, set a timer for 35 minutes for pint jars (40 minutes for quarts).
Cool Canner
- Turn off the heat, then let the canner come down to 0 PSI by itself.
- Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
Remove Jars & Cool
- Carefully take the lid off the canner.
- Remove the jars and set them on a clean towel where they can cool undisturbed for 16-24 hours.
Check Seals & Clean and Label Jars
- Check each seal, remove the bands, and clean each jar with room temperature water.
- Label each jar with the contents and year.
- Store the jars out of direct sunlight.
Notes
Potato Canning Tips
When it comes to canning potatoes, there are a few tips and tricks that can help ensure successful preservation. These recommendations will guide you toward achieving the ideal texture and maximizing shelf life, enhancing your overall canning experience:- Choose the Right Potatoes – Opt for high-starch varieties like Russets or Yukon Golds, as they tend to hold their shape better during the canning process. Their texture and flavor will stay intact, providing you with delicious canned potatoes.
- Properly Clean and Peel – Prior to canning, thoroughly clean your potatoes to remove dirt and impurities. Homesteading Hack: This step is important for canning safety! Never skip peeling potatoes when canning them. Use a vegetable brush or scrubbing pad to ensure thorough cleaning, then peel off the skin (save those scraps for the compost pile or to make potato peel pie!).
- Dice, Slice, or Halve – Depending on your preference and intended use, dice, slice, or halve your potatoes before canning. While smaller pieces are easier to can and tend to heat evenly, larger chunks can be ideal for certain recipes. Consider the final dish you plan to prepare with the canned potatoes and adjust the size accordingly.
- Raw Pack or Hot Pack – You can either hot pack or raw pack potatoes. In this recipe, we’re raw-packing our potatoes to help fill the pantry quickly. Raw packing is much faster but leaves a cloudy starchy liquid in the potatoes. They taste just fine but are less aesthetically pleasing in the jars. For clear liquid, use a hot pack method.
- Use Quality Canning Jars – Invest in high-quality canning jars specifically designed for home canning. Ensure that the jars are free from chips or cracks and have airtight seals. Properly clean the jars and lids in hot, soapy water.
- Process Time and Pressure – Depending on your method, follow the recommended processing time and pressure settings for canning potatoes. Adhering to the correct time and pressure is crucial to ensure safe preservation and prevent bacterial growth.
- Store in a Cool, Dark Place – Once your potatoes are canned and sealed, store the jars in a cool, dark place to maximize their shelf life. Avoid exposure to direct sunlight or extreme temperatures, as this can affect the quality and freshness of the canned potatoes.
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