Home Canned Potatoes
Processing method: Pressure Canning
Processing time: Pints for 35 minutes, Quarts for 40 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Canning potatoes at home is easier than you think and a great way to preserve them for long term storage. You will need to know how to use a pressure canner so here's a link to one that we recommend if you are in the market for a great, reliable canner!
First fill a large pot about half way with cold water. Prepare your potatoes by washing and peeling them. Then cut them into 2-inch cubes. Leave small potatoes whole if they are about 2-inches in diameter. Trim off eyes, bruises, and any green spots. Place the potatoes in water to prevent browning while you work.
Bring a pot of fresh water to a boil and boil your cut up potatoes. Cook small, 1/2-inch pieces for 2 minutes. If you have larger pieces or whole potatoes, boil up to 10 minutes and drain. You want the potatoes to be hot through, but not overcooked.
Fill jars with potatoes, leaving 1″ headspace. The use of a canning funnel will help keep the edge of the jar from getting debris on it. If you are using salt, add up to 1/2 teaspoon per pint jar, and up to 1 teaspoon per quart jar. Try not to pack the potatoes too tightly. There needs to be space so that water can circulate around the potato pieces while they are being processed. Wipe rims and apply 2 part Denali canning lids, tightening to fingertip tight.
Prepare the pressure canner by adding water to the bottom line. Add jars to the canner. Lock lid. Turn fire on high and vent the pressure canner for ten minutes. Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it there. Process pints for 35 minutes and quarts for 40 minutes. Adjust pressure for elevation.
When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 12 to 18 months.