Canning Potatoes

Canning potatoes is a great way to preserve your harvest! We canned our first potatoes last year and we loved them! It took a hot minute to figure out how we would use them, but once we did, we loved them. Our favorite way was to bake them with bacon, cheese and onions. Yum! How to PRESSURE CAN Potatoes: Wash and peel your potatoes. Once peeled, cut into cubes of similar size. Then put them in a bowl of cold water (I used ice to make it really cold. This helps to pull some of the starch out and it keeps the potato from browning while you are doing all the prep.) Once you have enough potatoes, fill quart jars to 1” headspace. Fill with cold water and 1 tsp canning salt or kosher salt or sea salt. Once all jars are filled add lid and ring. Place in Pressure Canner (you must use a pressure canner to do potatoes. They have zero acid and require the heat from the pressure to kill all bacteria.) Note: you are using raw potatoes that will cook as they are pressure canned. Let your Pressure Canner get to a PSI of 10 and keep it there for 40 minutes. Remove canner from heat and let it cool on its own without opening anything. Then you can remove jars. This can take a couple of hours. Enjoy your #potatoes all winter long! #SelfsufficientLiving #SelfSufficiency #Homesteading #homesteadersofohio #homesteadfoodie #GardenProduce #CanningAndPreserving #everybitcountschallenge #Gardenpotatoes

CANNING/PRESERVING