Home Canned White Potatoes

I have only been canning potatoes a few years; we like them and I can quickly make any dish that calls for cooked potatoes.   I can them in wide mouth jars…it keeps them from breaking up when they are removed from the jar.  I like to can them in larger chunks, about the same size.   I can slice them when I open the jar if I wish, and they stay nice and firm.  I often save the liquid and use it in my bread baking instead of plain water.  It adds moisture retention to your bread and feeds the yeast – our mother always used potato water for bread baking.    This recipe is from the National Center for Home Food Preservation.              

                       Home Canned White Potatoes

  5            pounds  White Potatoes -- quartered 

     3/8     cup  White Vinegar 

  2 1/4     quarts  Water -- for soaking

  2 1/4     quarts  Water -- for heating potatoes

  2 1/4     quarts  Hot Water -- for filling jars

              Salt for jars

Quantity: An average of 5 pounds is needed per canner load of 7-8 pints if quartered and potatoes are of a good size – you will need more if the potatoes are small or you make a smaller dice or slice. 

Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45 °F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.  I often use medium Russets from the grocery when they are on sale and they can successfully.

Procedure: Wash and peel potatoes. Place in vinegar solution to prevent darkening. If desired, cut into cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add ½ teaspoon per pint or 1 teaspoon of salt per quart to the jar, if desired. Using a slotted spoon, fill washed, hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. DO NOT OVERPACK WITH POTATOES. Remove air bubbles.  Wipe jar rims. Adjust lids and process in a pressure canner ONLY.

White Potatoes:  Pints 35 minutes and quarts 40 minutes at 10 pounds pressure up to 1000’ above sea level.  Process at 15# pressure over 1000'.

• (Do not over pack with potatoes, they will swell up some and be out of the water when cooled).  Having them above the water level darkens the top potatoes; it doesn't hurt their taste.
•  Potatoes can be soaked in 1/3 cup vinegar to 2 quarts of water for up to 4 hours - keeps them white and cuts the starch.  Salt water works, not quite as well.
• Using fresh hot water for the final pack helps reduce starchiness in the jars.
• Wide mouth jars help keep the potatoes from breaking up when removed from the jar.
• Winter 2011:  Cost with sale priced 89¢ per 5# potatoes:  13¢ per jar.  Store brand canned potatoes cost 68¢ each at the same time.  Each pint makes 2 servings.

Some ways I use home canned potatoes:

1.  Heat, drain, add a little heavy cream or sour cream, heat just until thickened and serve.  Garnish with a little snipped chives or parsley.

2.  Drain, slice, brown in skillet in a little butter - you can brown onion and peppers first, then add potatoes and have home fries.

3.  Use in potato soup or chowder.

4.  Heat, drain, mash, adding back some of drained liquid and some powdered milk and butter.

5.  Use in any soup, add 10 minutes before done - like vegetable soup, bean soup, stew, corn chowder, etc.