Prep 1 hr
Cook 1 hr 20 mins
canning potatoes is a fast and fun way to keep them longer.
- Wash& scrape freshly dug potatoes and then rinse again thoroughly.
- Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
- Boil them 10 minutes, drain.
- Add 1 teaspoon salt to each quart jar.
- Cover with boiling water and leave 1" head space.
- Adjust caps.
- Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
- Recipe on page 40 of the Ball Blue Book canning& freezing guide.
A very easy recipe to understand very good!Been looking for this , we buy about 300lbs.Potatoes and want to can some . Thank you peaches
This recipe was what I was looking for and it worked out just perfect. First timed I canned potatoes and they taste great!
The potatoes used for canning are called "B" size which are smaller to fit in the jars. For those people who live with city water (as I do) I would suggest gleaning some water from a well water person. The chemicals in city water seem to affect the results. These potatoes are wonderful for preparing soups and stews as they don't fall apart when simmered for a long time. Try slicing and frying they are so good. We use an old ringer washer to wash them in large batches.