Best 2 Canning Potatoes Recipes

**Pressure Canning Potatoes: A Step-by-Step Guide with 3 Flavorful Recipes**

Potatoes, a versatile and beloved root vegetable, can be preserved through pressure canning to extend their shelf life and enjoy their goodness all year round. This comprehensive guide provides detailed instructions for pressure canning potatoes safely, ensuring they retain their nutritional value and delicious taste. Accompanying the guide are three delectable recipes that showcase the versatility of canned potatoes: a hearty and flavorful Potato and Sausage Soup, a tangy and refreshing Potato Salad, and a creamy and comforting Scalloped Potatoes. With these recipes, you can turn ordinary potatoes into extraordinary dishes, perfect for busy weeknights, potlucks, or unexpected guests.

Let's cook with our recipes!

CANNING POTATOES

canning potatoes image

Make and share this canning potatoes recipe from Food.com.

Provided by LittleMsMartha

Categories Very Low Carbs

Time 2h20m

Yield 7 quarts

Number Of Ingredients 2

Ingredients

irish potatoes or white potato
salt

Steps:

Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.

PRESSURE CANNING POTATOES

Pressure Canning Potatoes image

I grew up helping my mother and grandmother pressure can fruits, vegetables and meats but when it came to potatoes, I just wasn't sure. After growing way too many potatoes last year I was forced to do something quick. Fantastic! Grab a jar off the shelf, they are already peeled, diced and mostly cooked. Potato soup, burritos,...

Provided by Sherry Blizzard

Categories Chowders

Time 2h35m

Number Of Ingredients 3

Ingredients

13-15 lb potatoes, peeled and 1/2" dice
salt
7 pt jars, ball or kerr (or your preferred canning jars with lids and bands

Steps:

1. Peel, wash and dice potatoes. Put them diced potatoes in a bowl filled with cold water.
2. Meanwhile, sanitize your jars in boiling water for 5 minutes.
3. In a separate large pot, bring water to boil (enough to just blanch all your potatoes).
4. Blanch potatoes in boiling water for ONLY 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process. I actually submerge them a bowl of cold water again. This also removes some of the starch.
5. Bring yet another pot of clean water to boil. This is clean water (not the potato water you blanched them in) that will cover your potatoes in the jars. You can soften your lids in this water as well.
6. Add 1/2 tsp of salt (optional) to each sanitized jars.
7. Fill each jar to within 1/2" of the top with drained blanched potatoes.
8. Ladle clean boiling water over the top of the potatoes to almost the top.
9. Remove air bubbles by running a plastic knife or bubble remover along the inside of the jar. Wipe the tops of the jars with a clean paper towel, secure lids and bands
10. Place pint jars in the pressure canner and bring to 11 psi. Lower heat to maintain 11 psi and time for 35 minutes. Remove from heat and allow to come down to zero.
11. Remove lid and voila! You have jars of potatoes that are ready to grab, prepare and eat.

Tips:

Choose firm, blemish-free potatoes for canning.
Wash and peel the potatoes, then cut them into 1-inch cubes or slices.
Blanch the potato cubes or slices in boiling water for 2-3 minutes, then drain and cool them.
Pack the potato cubes or slices into clean, sterilized jars, leaving 1 inch of headspace.
Add 1 teaspoon of salt to each quart jar and 1/2 teaspoon of salt to each pint jar.
Cover the potatoes with boiling water, leaving 1 inch of headspace.
Wipe the rims of the jars with a clean, damp cloth and place the lids on the jars.
Process the jars in a boiling water bath for the recommended amount of time (see recipe).
Remove the jars from the water bath and let them cool completely before storing them in a cool, dark place.

Conclusion:

Canning potatoes is a great way to preserve this versatile vegetable for future use. Canned potatoes can be used in a variety of dishes, such as soups, stews, casseroles, and salads. They can also be mashed or roasted. With a little planning and effort, you can enjoy fresh, home-canned potatoes all year long.