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Canning Potatoes

sarah889

Tue Feb 19, 2013 1:21 pm

Newbie "Fry Cook" Poster

Hey everyone, I am new to canning and I mostly wanted to start canning because I love potatoes but always seem to have to many! So instead of letting them go bad I want to can them. I have watched a lot of youtube videos and I see that many people peel the skins. Also my recipe books say to peel the potatoes as well. I have red potatoes that I want to can but I like the skin on my red potatoes. Can I leave skins on potatoes when canning or does that have to do with bacteria or something?

Molly53

Tue Feb 19, 2013 2:02 pm

Forum Host

sarah889 wrote:
Hey everyone, I am new to canning and I mostly wanted to start canning because I love potatoes but always seem to have to many! So instead of letting them go bad I want to can them. I have watched a lot of youtube videos and I see that many people peel the skins. Also my recipe books say to peel the potatoes as well. I have red potatoes that I want to can but I like the skin on my red potatoes. Can I leave skins on potatoes when canning or does that have to do with bacteria or something?

Hi and welcome to our forum!

C. Botulinum (the critter that causes botulism) is a soil-borne organism, Sarah. Since potatoes grow directly in the soil, chances are very good that some of the spores will be on the potato skins after harvesting. This is the reason behind the recommendation is to peel them prior to pressure-canning.

That said, there are some people that do prefer to can with the skins on and my advice for those folks is to scrub the absolute dickens out of the spuds prior to canning and to cook very thoroughly (at least ten minutes) prior to serving to destroy any toxins that may have formed during storage.

Here's how to can potatoes safely: http://nchfp.uga.edu/how/can_04/potato_white.html