The instructions for canning potatoes, white-cubed or whole comes from the United States Department of Agriculture Extension Service. Just in case you are wondering....
For today's canning activities we are using these potatoes DH and I dug out from our potato barrells we did. This would explain the over-abundance of dirt.
First we need to wash the dirt off.
These are the bigger ones. We will use these for canning today.
These are the smaller ones. I will save them for dinner tonight probably.
Next we need two pots of water. The yellow one on the right is filled about 1/2 full. This will be the boiling water we need for cooking our potatoes. The smaller pot on the left will be the fresh hot water needed for canning the potatoes.
Then I will find the biggest bowl I have. I filled it 1/2 full of lukewarm water. Then I added about 1 TBSP or so of salt. This is so the potatoes don't turn brown on me.
Now the fun begins. We (I mean I) get to peel all the potatoes.
Then I cut them into 1/2 inch cubes.
Place in the bowl of salt water you just made.
Keep peeling and cubing until your sink is empty of potatoes and this bowl is full.
Drain the potatoes from the salt water solution.
Add the drained potatoes to the very large pot of boiling water. Cook 2 minutes in boiling water and drain again.
Here we are draining the just cooked potatoes.
The potatoes are now done draining.
Fill your jars leaving 1 inch headspace.
All these potatoes gave me 4 quarts and 4 pints.
Add 1 tsp of salt per quart jar and 1/2 tsp salt per pint.
Now we can use the hot water we filled earlier.
Add hot fresh water to your jarred potatoes.
Again - leave 1 inch headspace.
Using a handy tool similar to this - retrieve your lids from the simmering hot water.
Screw the bands on your jars.
Begin filling the pressure canner. Make sure you have about 2 inches or so of water in your pressure canner.
All the jars fit into one canner. Because there are two different sizes of jars - I have to use the time for the quarts. It won't hurt the pints to process for an extra 5 minutes.
I am using a dial-gauge pressure canner today. For my altitude of 17 feet I will process this batch for 40 minutes at 11 lb PSI.*Note - if I only had pints I would do 35 minutes at 11 lb
Quarts are 40 minutes at 11 lb.
*Weighted pressure canners need the following:
Pints 35 minutes at 10 lb
Quarts 40 minutes at 10 lb.
**Again - please check with your local extension office for altitude/processing times. My time I used today is adjusted for my altitude.
My canner has vented for the required 7 minutes. I am now adding the weight.
My jars have now processed 40 minutes, the canner had time to cool down and I can now remove my jars.
Using something similar to these jar tongs - carefully remove your jars to a folded bath towel or similar item to cool down.
We are done for now. Later today I will take the rings off the jars and wash jars and rings in hot soapy water and air dry before storing away.**Uses for canned potatoes....
Stews, soups, casseroles, chowders - maybe even mashing! I think they would be useful for potato salads too. The possibilities? There are many.
7 comments:
What an awesome tutorial. Great explanation and step by step pictures! Very easy to understand and follow for anyone. Is your canner and old National or Presto #7? I have 2 that look like that except they have wooden handles and the Presto company puts them about 1940... I love them. Thank again for a great post!p
Magic Seal 7B-16 is the canner I used for potatoes. It was my Grandma's canner so the date wouldn't surprise me at all! I did replace both handles last year though as they broke when my sister mailed the canner back to me. Good as new.
And welcome shannan to my recipe blog!
Great instruction! I have one question though. All the other recipes I have call for absorbic acid to prevent discoloring. How well does the salt work? I was planning on canning my potatoes today, but don't have the absorbic acid. Have plenty of salt though! Thanks again, Tina
Hi Tina,
Welcome to my blog! To answer your question - while you are cubing your potatoes - put them in a salt water solution. This prevents discoloration. When you are done cubing potatoes, drain off the salt water and add to hot boiling water for 2 minutes. Drain off that water and put potatoes in jars. Add 1 tsp salt per quart and 1/2 tsp salt per pint. Add FRESH hot boiling water to your jars and process.
Thanks for the great pictures...If I ever get too many potatoes I know what to do... Sallygal
One more question! Can I peel these and slice them instead of cubed?? I dont see where it would make a difference.
I don't see why not. I cube mine because that is how I use mine in almost all my recipes. Try a couple jars and see how they turn out before doing all of them that way. :)
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