We grow our own potatoes and since we haven’t have the best success storing them long term.. we started canning them! There’s nothing worse than having a bunch of beautiful, homegrown, organic potatoes that rot before you can eat them, canning offers a shelf-stable way to preserve them for years to come 🙂
As always, I must preface this by saying.. I don’t know what the “rules” are for canning potatoes that the USDA has established.. I only know the old-fashioned way that my grandmother taught me 🙂
I’ve canned potatoes in many shapes and sizes, peeled and skin-on with great success… I’ve even canned my potatoes with green beans in ham broth!
Ok.. Here’s what you need to Can Potatoes:
- Sea Salt
- Canning Jars & 2 Piece Lids
- Pressure Cooker/Canner (No exceptions, potatoes MUST be pressure canned!)
- Water, preferably filtered
- Other Miscellaneous Canning supplies (funnel, jar grabber, lid grabber, etc)
Prepare your jars.. wash and sterilize (I sterilize mine on a cookie sheet in the oven at 215 degrees F, then fill the jars on the cookie sheet for easy clean up… I just let my jars sit in the oven until I’m ready to fill them)
Heat your lids (flats) in a small pot of water on the stove.
Put your pressure canner pot on the stove and fill with a few inches of water, begin heating water to medium heat.
Fill a pot or tea kettle with (filtered) water.. bring to a boil (this is used to fill the jars)
Clean your potatoes very well. Peel/cut as desired or leave small potatoes whole. Soak cut potatoes in water while your cutting the rest, then drain when you’re ready to fill your jars.
Raw Pack your potatoes into hot, sterilized jars… adding 1/2t Salt for Pints and 1t Salt for Quarts, fill with water leaving 1/2 inch headspace… wipe your jar lid then put on your 2 piece lids (using your warmed flats)
Following the instructions with your pressure canner, process your jars at 10 pounds of pressure for 45 minutes.
Allow your pressure canner to depressurize before removing the lid, remove jars of potatoes and let sit at room temperature (in a draft free area) for 24 hours. Disgard any jars that did not seal.
Good Luck 🙂