Saturday, September 22, 2012

Canning White Potatoes

I found potatoes on sale and thought I would can a few for quick mashed potatoes.  Potatoes must be pressure canned in order to kill all microorganisms that can cause botulism.

You will need approximately 15 pounds of potatoes to make 7 quarts. 
Canning Salt

Number 1:  Dump potatoes in sink and wash them real good.

Number 2:  Peel and Cut them in quarters or cubes then put in a large pot and cover in water to wash again.  Put potatoes in boiling water and  cook until heated through, about 3 to 5 minutes.  (Have the water already boiling when you add the potatoes or you will over cook them)

 Number 3: Fill your jars with hot potatoes leaving one inch headspace.    "Tidbit"  Starchy foods absorb water so you can leave a little more head space here but make sure when you cover them that you leave the proper "1 inch head space".

Add 1 tsp of canning salt to each jar and cover in fresh boiling water.  (Don't use the water you heated them in, it contains too much starch) Remove air bubbles and adjust headspace.  Put on lids and tighten down finger tight. 
Put Jars in Canner
Vent steam for 7 to 10 minutes.  (Some canners differ, do what your manual says)
Process quart jars for 40 minutes at 10 pounds pressure.  Process pints for 35 minutes.
Let pressure drop naturally.  Remove lid and wait 10 minutes.  Remove jars and place on counter to cool for 24 hours.
Here's my finished project
Label and Store in a cool, dark pantry.
Remember to adjust your pressure for your elevation