Potato is a favorite food all over the world and it can be prepared in several ways. You can have fried potatoes, roasted potatoes, or freshly boiled potatoes. Also, you can combine it with other foods to make numerous combinations. Instead of peeling and cutting potatoes each time you want to eat it, you might want to can it into several jars to preserve it for a long time.
This article explains the steps involved in canning potatoes in a pressure canner. If you’ve never used a pressure canner before, we’ve got you covered. The steps are simple enough for you to understand and follow. So, let’s get straight to business.
That way, you can quickly grab one or two jars of potatoes, warm them, and your meal is ready. Here, we will answer several frequently asked questions about canning potatoes. Without further ado, let’s get started right away.
15 Easy Steps: Involved in Canning Potatoes in A Pressure Canner
Step 1 – Wash and peel the potatoes.
Step 2 – Boil the potatoes until they are done.
Step 3 – You can now cut them into small cubes so that they can easily fill the jars. Wait for them to cool before you start cutting them into pieces.
Step 4 – Wash and sterilize your jars. After that, wipe them clean with paper towels, inside and outside.
Step 5 – Fill the jars with the piece of potatoes. Remember to leave a space of 1 inch at the top of the jars.
Step 6 – Dip a spatula inside each of the filled jars to remove air bubbles.
Step 7 – Fill your pressure canner with enough water that will reach half the height of the jars.
Step 8 – Place all the jars inside the pressure canner and cover it.
Step 9 – Place the canner on the stove.
Step 10 – Don’t set the regulator on the cover yet. You can turn the heat to high.
Step 11 – Let the steam escape through the venting pipe. This should take about 10 – 15 minutes.
Step 12 – After that, you can set the regulator on the cover and reduce the heat. Keep checking the pressure gauge to prevent it from dropping below the recommended level. If it does, you have to start over again.
Step 13 – When the time elapses, turn of the stove and leave the canner to depressurize and cool. It usually takes about 20 minutes. Some canners have a safety measure that will prevent you from opening the canner until the pressure goes down to a safe threshold.
Step 14 – Open the canner and remove the jars. Leave the jars for up to 12 hours to cool off.
Step 15 – Check their seals, label them, and store them. If you find anyone of them whose seal is broken, bring it out for immediate consumption. It can’t last long.
That’s all. The steps are quite easy and straight forward.
How long do you pressure cook potatoes before canning?
First of all, we need to let you know that cooking potatoes before canning them is a mere option. It is not compulsory. However, we will recommend it because it helps to eliminate some starch from potatoes. You need to cook it until the water starts boiling. Let it boil for 2 minutes before you remove the potatoes from the water.
Discard the water and prepare the potatoes for canning. In other words, you need to cook potatoes for 2 – 5 minutes before canning them.
How much water do you put in a pressure canner to can potatoes?
When canning raw potatoes, you have to pour some water into the pressure canner and you’ll also have to pour some water in every jar of potatoes. We need to clarify this to avoid confusion. Conversely, if you’re canning already blanched or boiled potatoes, you don’t have to fill the jars of potatoes with water.
So, in either case, you have to fill the pressure canner with about 3 inches of water before you place all the jars of potatoes into the canner. The pressure canner needs the water to build up steam and pressure.
Do you have to pressure cook potatoes to can them?
As explained above, this is optional. Some people prefer to can their potatoes raw, while others prefer to boil it before canning. Both methods will give you great results. Let’s talk about both methods.
Canning raw potatoes:
To can raw potatoes, you have to peel and cut them into smaller pieces. We want to assume that you have already sterilized your jars, seals, and bands. Pack the pieces of potatoes into the jars one by one. Add some water into every jar of potatoes, leaving an inch of headspace. This allows air to escape. Sprinkle a pinch of sea salt on each of the jars of potatoes.
Dip a small plastic knife into each of the jars to eliminate air and bubbles. Now, you can seal and tighten them. Fill the pressure canner with 3 inches of water, and place the jars of potatoes into the canner one after the other. Cover the canner firmly before you turn on the stove. Set it to medium heat. Follow the instructions to can your potatoes.
Canning blanched potatoes:
The only difference between this method and the other canning method is that you’ll have to boil the pieces of potatoes for 2 minutes before packing them into the jars. And the second difference is that this one does not need you to fill the jars with water before sealing and tightening them.
Can you cold pack potatoes when canning?
Yes, you can cold pack potatoes. In fact, cold packing is one of potato canning methods. To cold pack potatoes, peel them and cut them into pieces. You can then fill the jars with raw potatoes. Add some water into each jar of potatoes, leaving a headspace of an inch each. You can then can them at a pressure of 40 pounds for about 40 minutes.
Now, you should be able to can your potatoes and store them for several months. Even if you’ve never used a pressure canner before, you should be able to follow the steps easily.