Canning Potatoes
While I typically try to preserve everything we grow ourselves, when you come across a 50lb box of amazing looking potatoes for $9.00, I just couldn’t pass that up! This post will explain how I can potatoes for long term shelf life.
The ideal potatoes for canning are waxy varieties, like red or Yukon Gold, as they hold up better and can be used later for roasting or boiled and mashed. These potatoes are Idaho, and will most likely be reserved for when I need a quick batch of mashed potatoes on a busy weeknight.
The first thing I do is get out 14 jars (2 presto canner batches worth) and get them in the dishwasher to be cleaned. Generally by the time I am done preparing the potatoes, the jars are ready and still hot.
Preparing the potatoes
It’s very important that you clean the potatoes thoroughly. I do this with cold running water and a wash cloth.
Peel the potatoes, keeping the peeled potatoes in a bowl of cold water while you peel the remaining potatoes.
Rinse them in fresh water.
Cut them into chunks, about 1” or so (some are bigger, and I don’t worry about), placing them into a large pot with fresh cold water as you go.
Keeping them in cold water helps prevent them from browning as it takes time to get through it all!
There are two different ways I’ve processed potatoes from here. Both methods are from two different Ball canning books. One is a hot pack method and one is raw pack. Boiling ahead of time with Idaho potatoes results in a softer potato that will only be used for mashed potatoes later on. The raw pack method allows them to hold their shape a bit better.
Hot pack method
Put the pot on the stove that is holding the potatoes and bring to a boil. Boil them for about 10 minutes. They should be just starting to get soft, but not mushy. Drain the potatoes and pack them into hot jars. Pour fresh hot water into the jars, leaving 1” headspace. Add 1 tsp of salt (amount is up to your personal preference) per Quart jar. Place clean lids and rings on the jars fingertip tight and process for 40 minutes.
Raw pack method (also adding herbs to this)
After you have cut up your potatoes, pack the uncooked potatoes into cold quart jars. Add 1 tsp salt, 1/2 tsp dried rosemary, and 1/2 tsp dried thyme, 1/4 tsp black pepper per quart jar. Fill the jars with cold water. Place clean lids and rims and tighten to fingertip tight. Add the jars to the canner, and use cold water (for presto canners, it’s 3 quarts of water in the canner). Put the lid on the canner, and put it on the stove. Process for 40 minutes.
I had 14 pounds out of the 50 left over after canning 28 quarts.
Keep in mind~ This is just how I do it. It’s what works for me in my home kitchen. There are plenty of ways to preserve food. If you are new to canning or preserving, I highly recommend doing your research, and following tested recipes for safety and quality. Tested recipes can be found in the Ball Blue Book and on their website, as well as on the USDA website.
Happy Homesteading!