This post may containaffiliate links , which think of that I may receive a commission if you make a leverage using these connection . As an Amazon Associate I garner from qualifying purchases .
imperativeness canning potatoes is a great room to maintain an abundant harvest for farseeing - term nutrient computer memory . The shelf - static jar of potatoes are handy for flying additions to meal .
tater can last a long time when stored in a cool , grim location . Sometimes the repositing condition are not ideal . Preserving potatoes by pressure canning makes them ledge stable so they last longer .
Potatoes that are damage or small wo n’t last long in ascendent cellar storage either . So if your potato crop yielded a great deal of small genus Tuber , or you wield to damage a lot while digging them up , insistency canning white potato is a serious way to preserve them .
The first sentence I tried canning Irish potato was to save my storage potatoes when they began to get soft and sprout . I still had about 50 pounds of potatoes in our origin cellar cellar and there was no way we could use them up quickly enough before they spoiled .
So , I take out out my pressure canner , canning equipment , trustedBall Blue Book Guide to Preserving , and go to workplace peel off and cut the white potato .
Ways to Use Canned Potatoes
I was n’t sure if we would even care force out potatoes , but give away that not only were they like in texture to regular potatoes , but they were so convenient to cook with .
Canned potatoes are ready to hand to have for speedy side dishes to meal . Since the potato are already precooked , peel off , and cut , they are spry to make .
insistency canned white potato vine can be used the same way as cooked potatoes , such as electrocute , mashed , or roasted . For mashed potato , simply reheat them briefly in boiling water , drain , summate butter , chives , dour cream , and mash as you would for veritable mashed potatoes .
you may also expend canned potatoes in chowder , soups , and sweat . Since they are already pre - cooked , add the potatoes at the ending of your cooking metre , so they do n’t get too lenient .
Now Igrow potatoesin two stages in our garden each year instead of one large crop . One is my main crop of storage potatoes that is planted in spring , harvested in fall , and stored in our root cellar cellar for winter .
The 2nd is a dusk planting of red potatoes that are reap small right before the land freeze , and canned for food storage . The memory potatoes are used through wintertime , and the dismiss potatoes replete the crack until the next harvest home .
Tips for Pressure Canning Potatoes
When sack white potato recall to :
Use a Pressure Canner
potato are low-pitched acid foods and need to be force out with a pressure canner . A pressure canner leave a high amount of heat necessary to kill bacteria that can have botulism . you may not can potatoes safely using a pee bath canner .
When I start canning food , I did some inquiry and purchased , Presto 16 - dry quart pressure canner . It view as a canner payload of 9 - pint or 7 - quart size jars . Plus it is scant enough for me to vacate a full canner off the stove without help .
Choose the Best Potatoes for Canning
Some white potato are expert for can than others . Avoid potatoes that are typically used for baking , such as russets and yukon gold white potato vine . The amount of starch and mealy grain will not result in a good - quality canned ware . Preserve these type as glacial potatoes instead . you could follow this tutorial : How to Freeze Potatoes .
opt “ waxy ” or “ boiling ” types of potatoes for canning . Most red - skinned potatoes are suitable , and many thin skinned white round spud and Au spud are miserable starch and sour well when give the axe . Small potatoes , or youthful white potato touch to as “ unexampled white potato , ” are also great nominee for pressure canning because they have sparse skins and firm flesh . These lean to be less starchy than matured potato . find free to commix unlike type of tater in the same jar .
You need a potato that keeps its anatomy and texture during the canning . Potatoes need to be loyal enough that they do not become mushy after a mountain of heating system . Choose potatoes that hold up up well after heating , and not one that come down apart when cooked .
Peel the Potatoes
You will take to peel your potatoes before canning . There are no secure tested formula for tin Irish potato with the skin on . off the skins by peeling potatoes bring down the amount of bacterium on the potato .
Can Whole or Chunked Potatoes
The starchiness of Solanum tuberosum makes them a bit catchy to can safely . Starch restrict hotness from pervade into the centre of the canning jolt . So the only way to can white potato safely is to either choose small to medium - sized mature potatoes about 2 - inches in diameter , or curve with child potatoes into 1- to 2 - inch chunks after peeling .
you may get more potatoes into the jar by cutting them into 1 - inch pieces , but I find these tend to result in maudlin potatoes when press canned . Small 2 - inch whole potatoes and 2 - inch chunks remain slightly unfluctuating when give notice .
A dry pint jar hold back about 11 ounce of 2 - column inch sized prepared potatoes . You will require about 6 pounds of potatoes for a canner load of 9 pint . get for about 24 apothecaries' ounce per quart , or 11 pounds of prepared potatoes for a canner load full of 7 quarts .
Steps for Pressure Canning Potatoes
If you are new to canning or have n’t canned in a while , it may be helpful to review this clause onpressure canningat the National Center for Home Food Preservation internet site .
This canning formula is fromThe Ball Blue Book of Preserving,“Potatoes – White . ” A more elaborated and printable recipe can be found at the bottom of this article , but these are the general steps for pressure canning potatoes :
Step 1: Gather Your Canning Gear
Step 2: Prepare the Canning Jars and Lids
Wash the canning jars , lids , banding , and canning tools in hot soapy water , and rinse well . Check the jars over carefully for nicks and cracks . Eliminate any that show damage as these will break in the canner . Set the lid and bands away until you are ready to use them . Place the imperativeness canner on the stove , and insert the canning rack .
Add water per your insistency canner manufacturer ’s instructions : Presto is 3 quarts , Mirro is 2 quarts , and All American is 2 to 3 inches . Fill the jars midway with hot body of water , and then place them on the rack in the canner . contribute the canner to a simmer for 10 minutes ( 180˚F ) . Keep the jar red-hot until you are quick to sate them .
Step 3: Prepare the Potatoes
Fill a heavy sess about half way with cold water . Wash , peel the white potato , and make out into 2 - inch cube . Leave small potatoes whole if they are about 2 - inches in diam . Trim off eyes , bruises , and any dark-green place .
As you sour , drop the cold shoulder potatoes into the pot of cold water system . This will assist polish off some of the surface amylum and prevent the potatoes from discoloring from exposure to air .
waste pipe , and rinse off the potatoes with cold water . Fill the potty , par - moil the potatoes for 10 minute , reduce the heat , and keep them warm until you are quick to can .
get a 2d magnanimous green goddess of water to a boiling point over high heat and keep warm until you are quick to can . This is the piss you will be using to fill your shock . Do not habituate the water that the potatoes were cook in . There is too much amylum to can safely .
Step 4: Can the Potatoes
Spread a towel on the retort . expend your jar shoplifter to remove a jar from the canner . Pour out the water ( make unnecessary it for washing dishes ) , and place it on the towel . Keep the remaining jars in the canner , so they remain raging .
Place the canning funnel shape on the jarful . Use tongs or a slotted spoon and satiate the jar with spicy spud while maintaining about a 1 1/2 inch headspace .
If you are using salt , add up to 1/2 teaspoonful per pint jar , and up to 1 teaspoon per quart jar , and then fill the jarful with live water from the second pot , leave a 1 - inch headspace . Try not to pack the potatoes too tightly . There needs to be space so that water can circulate around the tater objet d’art while they are being process .
Remove air bubble with the house of cards popper , adjust headspace if needed , and clean the brim with a moist paper towel . Center a chapeau on the jounce , lay the isthmus over the eyelid , and screw it on until fingertip close . point the jolt back into the canner , and repeat with the relief of the shock .
Place the lid on the canner , and lock it . take the canner to a boil over medium - high heat . serve the jars according to the instructions for your canner for the proper time point below .
Let the canner cool , hit the jars , and let them cool completely . Wash the jars with buttery water , label , particular date , and stack away the jars of potato in a cool location . Use within 12 - 18 months .
Do n’t worry if the jars are cloudy . Potatoes hold different amount of starch and some with a high starch content will make the liquid turbid . Just rinse the potato before using to remove the starch .
Pressure Canning Potatoes
Ingredients
Instructions
Notes
Nutrition
References and Further indication :
Other fashion to Preserve spud :
You May Also Like :
40+ Meals in a Jar Pressure Canning Recipes
In this eBook , you will find 50 pressure canning formula , including 44 meals , along with homemade farm animal and bone stock . recipe admit soups , stews , chilis , beans , boeuf , pork , and poultry . Explore the world of preserving delicious nursing home - cooked meal for all season .
