Canning Potatoes

Notes

• Adjust your pressure according to your altitude. See the chart in the post for more details.

FAQs

Should you peel potatoes before canning?

• While the common wisdom is that potatoes must be peeled before canning, there isn’t any evidence that it’s dangerous. There simply haven’t been any tests on canning potatoes with the peels.
• However, in practicality, peeling potatoes keeps your water less cloudy, and prevents the mess that usually occurs when the peels slough off during the canning process… leaving a pile of peels at the bottom of your jar.
• If you have small potatoes (under 2″ in diameter), then you can leave the peels on and can them whole… as long as they are very clean.
• Are canned potatoes tasty? Do they get really mushy?
  We love canned potatoes here! While they are different from fresh-boiled or baked potatoes, they are delicious in their own way.
  They have a firm texture when done right, and make a wonderful addition to soups and more. They can even be turned into mashed potatoes (though they are not inherently mushy).
• Do you have to rinse canned potatoes before using them for cooking?
  We typically do not rinse our canned potatoes, as leaving the starch on the outside helps them to mimic fresh potatoes more closely. However, rinsing them may be needed if you are using a recipe that calls for potatoes that are more firm.
  Bottom line, it’s up to you, but we don’t normally rinse our canned potatoes!
• Which variety of potatoes is best for canning?
  You can pressure can any type of potatoes, they will just offer different results. Waxy potatoes, like red potatoes, tend to stay very firm – while starchy potatoes, like russets, tend to be a little softer while creating a very starchy water.
  Sweet potatoes are a whole different plant that need their own directions, you can learn more about canning sweet potatoes here.
  I prefer an all-purpose yukon gold potatoes, because I love the flavor! But we have also canned and enjoyed russet potatoes many times.
  In general, it is recommended that you use a boiling potato, or a waxy potato, instead of a starchy or baking potato, in order to maintain firmness. In reality, it’s up you!
• Do I really need to add salt?
  For the safety of your canned potatoes, no, salt is not needed. However, we have found that once canned, it’s a little more difficult to season the potatoes than you think! Even when extra salt, they are very bland if seasoned after canning.
  You can reduce the salt to your liking, but I would add at least some salt to each jar. The current recommendation is 1 teaspoon of salt per quart.
• How many potatoes do I need for canning?
  This can vary based on how you cut the potatoes, and how tightly you pack them – but in general, you can count on about 2-2.5 pounds of potatoes per quart jar.