Preserved Home-Canned Potatoes
Preserving potatoes at home is a great way to capture their flavor and enjoy them throughout the year. Home-canned potatoes are delicious and easy to make, perfect for soups, stews, or as a side dish.
Servings: 4 servings
Equipment
- Canning Jars
- Pressure Canner
- Mixing Bowl
Ingredients
Potatoes
- 5 pounds small to medium potatoes (Yukon Gold or Red) Choose good quality potatoes for the best flavor.
- 1 teaspoon Salt Optional, add per quart jar.
- Water For boiling and filling jars.
Instructions
- Scrub the potatoes clean and peel them if you like. If they are small, you can can them whole.
- Cut the potatoes into uniform sizes if you are not canning them whole.
- Boil the potatoes for 10 minutes in water to stop the enzymes and remove some starch.
- Sterilize your canning jars and lids in boiling water.
- Drain the potatoes and pack them into the hot, sterilized jars, leaving about an inch of space at the top.
- Add 1 teaspoon of salt per quart jar if desired, then fill the jar with boiling water, keeping the 1-inch space.
- Remove air bubbles by gently tapping the jars or using a non-metal spatula.
- Wipe the rims of the jars with a clean, damp cloth.
- Secure the lids and process the jars in a pressure canner at 10 pounds of pressure for 35 minutes for quarts or 30 minutes for pints.
- When the time is up, turn off the heat and let the canner cool down on its own.
- Carefully remove the jars and let them cool for 24 hours without touching them. Check the seals, label, and store them in a cool, dark place.
Notes
Store your canned potatoes in a cool, dark place. Make sure the jars are sealed properly to keep them fresh.