Canned potatoes - Healthy & Keto Recipes

Home canned potatoes are very handy to have on hand. Here’s how to pressure can them using the tested USDA method.

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 40

Total Time 1 40

Servings varies

Calories 193kcal

Wash potatoes. Peel. Cut into 2 cm (½ inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
Place in water as you cube them; don’t leave peeled potato exposed to the air or most varieties will blacken on you.
Put a large pot of water onto boil. This will be your blanching water for the potato.
Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
Give prepped potatoes one final rinse.
Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
Drain potatoes.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with ½ teaspoon or a teaspoon of salt).
Leave 3 cm (1 inch) headspace.
Top up with your clean boiling water, maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.