Choose potatoes that hold up well after heating, and not one that falls apart when cooked. Potatoes need to be firm enough that they do not become mushy after a lot of heating. You want a potato that keeps its shape and texture during the canning. Feel free to mix different types of potatoes in the same jar. These tend to be less starchy than mature potatoes. Small potatoes, or young potatoes referred to as “new potatoes,” are also great candidates for pressure canning because they have thin skins and firm flesh. Most red-skinned potatoes are suitable, and many thin skinned white round potatoes and gold potatoes are lower starch and work well when canned. Preserve these types as frozen potatoes instead.Ĭhoose “waxy” or “boiling” types of potatoes for canning. The amount of starch and mealy texture will not result in a good-quality canned product. Avoid potatoes that are typically used for baking, such as russets and yukon gold potatoes. Some potatoes are better for canning than others. Plus it is light enough for me to lift a full canner off the stove without help. It holds a canner load of 9-pint or 7-quart size jars. When I began canning foods, I did some research and purchased, Presto 16-quart pressure canner. You cannot can potatoes safely using a water bath canner. A pressure canner provides a high amount of heat necessary to kill bacteria that can cause botulism. Potatoes are low acid foods and need to be canned with a pressure canner. When canning white potatoes remember to: Use a Pressure Canner The storage potatoes are used through winter, and the canned potatoes fill the gap until the next harvest. The second is a fall planting of red potatoes that are harvested small right before the ground freezes, and canned for food storage. One is my main crop of storage potatoes that is planted in spring, harvested in fall, and stored in our root cellar basement for winter. Now I grow potatoes in two stages in our garden each year instead of one large crop. Since they are already pre-cooked, add the potatoes at the end of your cooking time, so they don’t get too soft. You can also use canned potatoes in chowders, soups, and stews. For mashed potatoes, simply reheat them briefly in boiling water, drain, add butter, chives, sour cream, and mash as you would for regular mashed potatoes. Pressure canned potatoes can be used the same way as cooked potatoes, such as fried, mashed, or roasted. Since the potatoes are already precooked, peeled, and cut, they are quicker to prepare. I wasn’t sure if we would even like canned potatoes, but discovered that not only were they similar in texture to regular potatoes, but they were so convenient to cook with.Ĭanned potatoes are handy to have for speedy side dishes to meals. So, I pulled out my pressure canner, canning equipment, trusted Ball Blue Book Guide to Preserving, and went to work peeling and cutting the potatoes. I still had about 50 pounds of potatoes in our root cellar basement and there was no way we could use them up quickly enough before they spoiled. The first time I tried canning potatoes was to save my storage potatoes when they began to get soft and sprout. ![]() So if your potato crop yielded a great deal of small tubers, or you managed to damage a lot while digging them up, pressure canning potatoes is a good way to preserve them. ![]() Potatoes that are damaged or small won’t last long in root cellar storage either. Preserving potatoes by pressure canning makes them shelf stable so they last longer. Sometimes the storage conditions are not ideal. Potatoes can last a long time when stored in a cool, dark location.
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