Posted by Home canned potatoes are very handy to have on hand. Here’s how to pressure can them using the tested USDA method.
Servings1 varies
Calories193kcal
Ingredients
- potatoes
- water
Instructions
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Wash potatoes. Peel. Cut into 2 cm (½ inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
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Place in water as you cube them; don’t leave peeled potato exposed to the air or most varieties will blacken on you.
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Put a large pot of water onto boil. This will be your blanching water for the potato.
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Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
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Give prepped potatoes one final rinse.
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Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
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Drain potatoes.
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Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with ½ teaspoon or a teaspoon of salt).
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Leave 3 cm (1 inch) headspace.
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Top up with your clean boiling water, maintaining headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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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.)
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Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.
Nutrition
Serving: 250g | Calories: 193kcal | Carbohydrates: 43.7g | Protein: 5.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 15mg | Fiber: 5.5g | Sugar: 2g
