Canning Whole Potatoes - Small Potato Preservation

Are you looking for a simple and effective way to preserve your potato harvest? Canning Whole Potatoes offers a fantastic solution, especially for small potatoes. This method not only extends the shelf life of your potatoes but also ensures you have a ready-to-use ingredient for countless meals. Learn how to safely and efficiently can whole potatoes at home!

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What is Canning Whole Potatoes?

Canning Whole Potatoes is the process of preserving potatoes by sealing them in jars and heating them to a safe temperature to kill harmful bacteria and prevent spoilage. This method is particularly advantageous for preserving small potatoes, often referred to as “new potatoes” or “baby potatoes,” which are ideal for canning due to their uniform size and tender texture. By preserving them in this manner, you eliminate the need for constant refrigeration or freezing, making them accessible for use in soups, stews, potato salads, or as a quick side dish whenever you need them.

The process is straightforward, requiring simple equipment and basic canning knowledge. Once you’ve mastered the technique, you’ll enjoy the convenience of having home-canned potatoes ready to go, saving time and reducing food waste. Give it a try, and discover the satisfaction of having a pantry stocked with this versatile staple!

Key Ingredients for Canning Whole Potatoes:

Small Potatoes: 2.5 pounds, washed and peeled (if desired). Aim for potatoes of similar size to ensure even processing.
Water: Enough to cover the potatoes in the jars, plus extra for blanching and cleaning. Use filtered water for best results.
Salt: 1 teaspoon per quart jar (optional, but recommended for flavor). Use canning salt or sea salt; avoid iodized salt.
Citric Acid or Bottled Lemon Juice: (if using the water bath canning method) 1/2 teaspoon citric acid OR 1 tablespoon bottled lemon juice per pint jar. This is essential for safety. You do not need this if you are using a pressure canner.

How to Make Canning Whole Potatoes:

Canning whole potatoes is a great way to have a versatile ingredient on hand whenever you need it. It’s easier than you might think and very satisfying! This recipe is relatively simple and is done in under 3 hours, including prep time. The taste is fantastic, and you can start making a quick potato salad whenever you want.

Preparation Time: 30 minutes
Canning Time: Varies based on canner and jar size.

Step-by-Step Instructions:

Prepare the Potatoes: Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on is perfectly acceptable, especially for small, thin-skinned potatoes.
Blanch the Potatoes: Bring a large pot of water to a boil. Add the potatoes and blanch them for 2 minutes from the moment the water returns to a boil. This helps to deactivate enzymes and prevent discoloration.
Prepare the Jars: Wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Keep the jars hot until ready to use. You can keep them hot by placing them in a simmering pot of water or in a warm oven (200°F/93°C). Heat the lids in hot, but not boiling, water.
Pack the Jars: Remove the blanched potatoes from the boiling water and immediately transfer them to the hot jars. Pack the potatoes tightly, leaving 1 inch of headspace (the space between the top of the potatoes and the rim of the jar).
Add Salt and Lemon Juice/Citric Acid: Add 1 teaspoon of canning salt to each quart jar (or 1/2 teaspoon per pint jar). If using the water bath canning method, add 1/2 teaspoon of citric acid or 1 tablespoon of bottled lemon juice per pint, and double that for quarts. This is only necessary with water bath canning. Pressure canning does not need additional acid.
Add Boiling Water: Pour boiling water over the potatoes in each jar, maintaining the 1 inch of headspace. This helps to remove air pockets.
Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently push the potatoes and release any trapped air bubbles. Add more boiling water if necessary to maintain the 1-inch headspace.
Wipe Jar Rims: Clean the rims of the jars with a clean, damp cloth to remove any food particles or residue. This ensures a proper seal.
Place Lids and Bands: Center the lids on the jars and screw the bands on until they are fingertip tight (snug, but not overly tight).
Process the Jars (Pressure Canning): Place the jars in a pressure canner with 2-3 inches of water. Follow the manufacturer’s instructions for your specific pressure canner. Process at 10 pounds pressure for 35 minutes for pints and 40 minutes for quarts at altitudes of 0-1,000 feet. Adjust pressure according to your altitude if necessary.
Process the Jars (Water Bath Canning – NOT RECOMMENDED): If PRESSURE canning is not an option, water bath canning may be considered, but it’s important to understand the risks associated with low-acid foods like potatoes. This method is NOT RECOMMENDED by most canning experts because of the risk of botulism. Given the low-acid nature of potatoes, pressure canning is the ONLY safe canning method.
Cool the Jars: Once the canning process is complete, turn off the heat and allow the pressure to release naturally if pressure canning, or after the called for processing time for water bath canning. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between the jars. Let the jars cool undisturbed for 12-24 hours.
Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex and remains concave, the jar is sealed. If a lid flexes or pops, it did not seal properly. These jars should be refrigerated and used within a week, or reprocessed with a new lid.
Store the Jars: Remove the bands and wash and dry the jars. Label the jars with the date and contents. Store the jars in a cool, dark, and dry place for up to a year.

Why You’ll Love This Canning Whole Potatoes:

This recipe is a fantastic way to preserve your potato harvest, ensuring you have a ready-to-use ingredient for various dishes year-round. The main highlight is the convenience it offers; simply open a jar and add potatoes to soups, stews, or potato salads without the need for washing, peeling, and cooking! Making these at home is cost-effective, especially if you grow your own potatoes, reducing your reliance on store-bought canned goods, which can be expensive.

Imagine having potatoes ready for a quick potato salad or a hearty winter stew anytime you want. Compared to pickling potatoes (another preservation method), canning retains the natural potato flavor and texture, making them more versatile in cooking. So why not try canning your whole potatoes and enjoy the benefits of a well-stocked pantry with home-preserved goodness?

What to Serve Canning Whole Potatoes With:

Canned whole potatoes are incredibly versatile and can be served with a variety of dishes. Consider pairing them with:

Roasted Meats: Serve alongside roast chicken, beef, or pork for a hearty meal. The potatoes can be roasted in the meat drippings for added flavor.
Stew or Soup: Add these potatoes to your favorite stew or soup recipes for a satisfying and wholesome dish.
Potato Salad: Use the canned potatoes as the base for a classic potato salad, adding mayonnaise, mustard, celery, and seasonings.
Creamed Peas: Combine the canned potatoes with creamed peas for a comforting and flavorful side dish.

Top Tips for Perfecting Canning Whole Potatoes:

Choose Your Potatoes Carefully: Select small, similarly sized potatoes for even processing. Avoid using potatoes with blemishes or soft spots.
Hot Pack is Key: Always hot pack your potatoes to help remove air bubbles and ensure a better seal.
Headspace is Essential: Maintaining the correct headspace (1 inch) is critical for proper sealing. Too little headspace can cause the jars to burst, while too much can lead to spoilage.
Salt is Optional: While salt isn’t necessary for preservation, it does enhance the flavor.
Invest in a Good Pressure Canner: If you plan to can regularly, investing in a high-quality pressure canner is well worth it for the safety and efficiency it provides.

5 Facts about Canning Whole Potatoes:

Canning preserves potatoes by killing harmful bacteria and preventing spoilage with heat.
Small, uniform potatoes are ideal for canning because they process evenly.
Home-canned potatoes reduce reliance on store-bought goods and save on costs.
A pressure canner is highly recommended for safe the canning of low-acid foods like potatoes.
Proper sealing is crucial to prevent spoilage; always check seals after cooling.

Storing and Reheating Tips:

Once canned and properly sealed, jars of whole potatoes should be stored in a cool, dark, and dry place. Properly canned potatoes can last for up to a year. Storing them away from direct sunlight and extreme temperatures helps maintain their quality and flavor.

To reheat, simply drain the potatoes and use them in your desired recipe as you would use freshly cooked potatoes. They can be added directly to soups, stews, or casseroles. For roasting or frying, you may want to pat them dry first to ensure they crisp up nicely. It is generally not recommended to freeze canned potatoes as freezing can alter their texture, making them mushy.

Final Thoughts:

Canning whole potatoes is a practical and efficient way to extend the life of your potato harvest. By following these simple steps, you can ensure a steady supply of this versatile ingredient, ready to enhance your favorite recipes all year round. Whether you use a pressure canner for maximum safety or, at your own risk, attempt the water bath method, having canned potatoes on hand simplifies meal preparation and reduces food waste.

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Canning Whole Potatoes FAQs:

Q: Do I need to peel the potatoes before canning them?
A: You can peel them if you prefer, but it’s not necessary, especially for small, thin-skinned potatoes.

Q: Can I use iodized salt instead of canning salt?
A: It’s best to use canning salt or sea salt. Iodized salt can cause discoloration and cloudiness in the jars.

Q: How do I know if my jars are sealed properly?
A: After cooling, the lid should be concave and not flex when you press down on the center. If the lid pops or flexes, the jar is not sealed and should be refrigerated and used within a week, or reprocessed with a new lid.

Q: Can I reuse canning lids?
A: No, canning lids are designed for single use only. Bands can be reused, but lids must be new each time to ensure a proper seal.

Q: What if I forgot to add lemon juice/citric acid when water bath canning?
A: Discard the jars of potatoes and DO NOT consume them. Without added acid for a water bath canner, they are unsafe.

Canning Whole Potatoes – Small Potato Preservation