Recipe Keeper - Canning potatoes

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Canning potatoes

Pressure Canning • Potatos

Source: https://www.healthycanning.com/canning-potatoes

Serving size: 1 serving (Pint)

Prep time: 1 hour

Cook time: 40 mins

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Ingredients

potatoes
water

Directions

Wash potatoes. Peel. Cut into 2 cm (1/2 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 3 minutes.
Drain potatoes.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt). 1 Tsp of apple cider vinegar.
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.

Notes

I have done this process with Cubed, Sliced and quartered potato.

Nutrition

Amount per serving

Serving size: 250 g

Calories: 193

Total Fat: 0.2g

Saturated Fat: 0.1g

Sodium: 15mg

Total Carbohydrate: 43.7g

Dietary Fiber: 5.5g

Sugars: 2g

Protein: 5.1g

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