Rebel (or Traditional) Canning Potatoes
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Canning potatoes can be intimidating. I know I was reluctant to try it, as I was afraid I’d mess it up, they wouldn’t taste well, or they wouldn’t set up as they should. I was a fool to be afraid of doing this!
Working with potatoes is not hard at all. It is a little more time consuming, but the end product is well worth the extra time involved. Water bath canning is absolutely possible, and the results are a tender potato that works well in recipes or fries beautifully in the skillet.
How do you work with potatoes for water bath canning?
Gather your potatoes. If you grow them yourself, that is wonderful! If you don’t grow your own, you can catch them on sale from time to time, especially in cold months. I’ve put away 30 pounds of purchased potatoes and have another 30 to do, thanks to sales at our local grocery store.
Wash your potatoes well, removing dirt and debris. I simply fill one side of the sink with warm water and soak them. From there I put them in a wash bucket, like the kind used for dishes, simple Rubbermaid types found at Walmart or Dollar General. I peel the skins off. Here, you can keep the skins for other recipes and uses, or toss them into compost or trash. Once peeled, I break out my handy dandy cutting board and dice them into manageable pieces. I don’t have a mandolin or other gadget, just a sharp knife and cutting board.
From there I put the diced potatoes in fresh water in one side of the sink. I add a touch of salt, and let them soak for a few hours. Change out the water from time to time. The last time I did potatoes I let them soak overnight. The water gets cloudy from time to time, this is simply starches releasng from the potatoes.
While the potatoes are soaking, gather up your jars and canning equipment, prepare them for a cold start. You also have time to think about anything you may want to add to your potatoes, such as butter, garlic, Italian seasoning, salt, pepper, onions, etc.
Once you are satisfied your potatoes are ready to process, grab your canning funnel and let’s start packing your jars. I filled mine to the bottom of the neck of the jar. I put a pat of butter in the bottom of my jars, then add potatoes to the neck of the jar. Shake down and see if you can fit more in, then add any seasonings you prefer, or none at all. Your jars, your way!
For dry packing, simply put in your potatoes tightly. For regular style, add in your potatoes, then water, broth, etc about 3/4 of the way up the jar. The potatoes will release some liquid of their own, and we don’t want too much liquid in the jars while they process, or else there’s siphoning and a potentially bad seal. This also give the liquid room to boil as it processes.
Wipe your jar neck opening with a clean cloth with water or vinegar. Add your flat and ring to finger tip tight, and add to your canner. If dry packing, you’ll have to add some weight to the top, such as plates or fermentation weights, or whatever you have on hand. You need the jars to stay under water vs floating around.
Process 2 hours European time or 3 hours American timing, plus elevation time if needed. Proceed as you would with any other water bath food item once processed, lift the jars out and put on a towel lined table top, cover with a towel to avoid drafts, and wait for that beautiful ping.
I have not taken photos along the way while I work on my canning expeditions. That will soon change. In the meantime, I prefer a written set of instructions to look at, and I hope you do as well.
I’ve used my wet and dry packed potatoes in the skillet. They’ve fried well and made my family a tasty smelling breakfast. I believe you will have the same results in your own canning!
Please note, this is not a USDA approved item, process, recipe, etc. Us rebels just do our own thing. You are responsible for what you do in your kitchen just as I am in mine. In other words—don’t sue me.
If you’ve recently tried canning potatoes, I’d love to hear about your experience! Share your thoughts in the comments below!
Have a wonderful week!
