Print

How to Can Potatoes

5 from 1 review

a tutorial for canning potatoes at home in a pressure canner

Ingredients

  • Potatoes 
  • Salt
  • Water
  • Canning jars
  • Pressure Canner

Instructions

  1. 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
  2. When pot is full, drain, and refill
  3. Heat potatoes to boiling, and boil for 2 minutes
  4. Remove from heat, and drain again
  5. 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 32 quart canner), place rack in bottom of canner, and heat that as well. 
  6. After potatoes have boiled for the 2 minutes, drain again
  7. Fill sterilized jars with potatoes, leaving 1/2 inch of headspace
  8. Add 1/2 teaspoon of salt to pint jars, and 1 teaspoon to quart jars
  9. Cover potatoes with hot water, and fit with lids
  10. Place jars in prepared hot canner, making sure they do not touch
  11. Heat until valve is releasing a steady stream of steam
  12. Let steam vent for 10 minutes
  13. Place weigh on steam valve, set to 10lbs of pressure
  14. Process pint jars for 35 minutes, and quarts for 40 minutes at 10lbs of pressure
  15. When canner is done processing, remove from heat, and let release pressure naturally as it cools. 
  16. 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
  17. Note: Jars may not seal until they cool, so don’t panic if you pull a few unsealed jars out!
  18. After 24 hours, you may remove the rings from sealed jars for storage
144 Shares
Pin18
Share126