Canning Potatoes: A Complete Guide for Safe and Successful Storage

Canning potatoes is a great way to preserve this staple food for later use. However, due to their low acidity, potatoes must be pressure canned to ensure safe storage. Follow this step-by-step guide to learn how to effectively preserve your potatoes. Equipment and Ingredients Required

10 pounds of potatoes (variety of your choice)

Mason jars (quart or pint)

Pressure canner

Boiling water

Canning funnel

Slotted spoon

Kosher salt (optional)

Headspace measuring tool

Bubble release tool

Jar rings and lids

Large bowl of cold water

Preparation Steps

1. Peel and Cut the Potatoes

Peeling the potatoes is mandatory for pressure canning. This allows for better heat penetration and ensures the destruction of bacteria.

Peel the potatoes and place them in a large bowl of cold water to prevent browning.

Cut them into approximately half-inch (1.27 cm) cubes and place them back in cold water.

2. Blanching the Potatoes

This preliminary process prevents browning and improves texture.

Bring a large pot of water to a boil.

Add the cubed potatoes and boil for 2 minutes.

Immediately drain the potatoes.

3. Filling the Jars

Clean your Mason jars thoroughly.

Fill them with the cubed potatoes, leaving 1 inch (2.5 cm) of headspace.

Add 1/2 teaspoon of kosher salt per jar (optional).

Pour boiling water into each jar, maintaining headspace.

Bubble Removal: Insert the bubble removal tool to remove any air bubbles.

Carefully wipe the rims of the jars with a damp cloth.

Secure the lids and rings without overtightening.

4. Pressure Canning

Fill the pressure canner with 3 liters of water.

Place the jars inside, without them touching.

Close the pressure canner and heat over high heat.

Let the steam escape for 10 minutes before adding the weight.

Adjust the pressure to 10 pounds (or 15 pounds if you are at an altitude above 1,000 feet).

Process the jars for 40 minutes (quart) or 35 minutes (pint).

Turn off the heat and let the pressure release naturally.

Remove the jars and let them cool on the counter for several hours.

Checking and Storage

After cooling, make sure the lids are tightly sealed.

Remove the bands and store the jars in a cool, dark place.

If the lid isn't sealed, refrigerate the jar and use it within two weeks.

By following these steps, you'll be able to enjoy your canned potatoes all year round! Feel free to share your experiences and ask questions in the comments