How to Can Potatoes
a tutorial for canning potatoes at home in a pressure canner
Ingredients
- Potatoes
- Salt
- Water
- Canning jars
- Pressure Canner
Instructions
- Peel potatoes, cut to desired size – they need to be small enough to fit through the jar neck, dropping into a bowl or pot of water as you go
- When pot is full, drain, and refill
- Heat potatoes to boiling, and boil for 2 minutes
- Remove from heat, and drain again
- While potatoes are coming to a boil, heat a second pot of water, as well as preparing your pressure canner by filling with the required amount of water (usually 2 quarts for a standard 16 quart canner), place rack in bottom of canner, and heat that as well
- Fill sterilized jars with potatoes, leaving about an inch of headspace
- Add 1/2 teaspoon of salt to pint jars, and 1 teaspoon to quart jars
- Cover potatoes with hot water, and wipe rims
- Screw down lids and rings
- Place jars in prepared hot canner, making sure they do not touch
- Heat until valve is releasing a steady stream of steam
- Let steam vent for 10 minutes
- Place weigh on steam valve, set to 10lbs of pressure, or adjust for your altitude using this chart
- Process pint jars for 35 minutes, and quarts for 40 minutes at 10lbs of pressure
- When canner is done processing, remove from heat, and let release pressure naturally as it cools
- At this point, you can leave jars in the canner with the lid on until they are completely cool, or remove if necessary while hot, being careful to protect them from drafts that could crack jars. Cover hot jars with a towel to finish cooling
- Note: Jars may not seal until they cool, so don’t panic if you pull a few unsealed jars out!
- After 24 hours, you may remove the rings from sealed jars for storage
Find it online: https://www.frugalfarmwife.com/article/how-to-can-potatoes/