One of the items I can and then use the most is potatoes. I was always buying potatoes, because you never know when you want to cook them, and then letting them go bad. There is nothing worse than finding rotten potatoes in your pantry!
Now I buy bags of potatoes on sale and then can them up. I love using home-canned potatoes. The main way I use them is by seasoning them and grilling them on my Blackstone grill. They are delicious! Here ais a yummy picture of my grilled potatoes.
Canned potatoes can be used in many ways other than grilled. The potatoes can be seasoned and crisped up in an air fryer, skillet or oven. The home-canned potatoes can also be used to make potato salad, or cheesy potato casserole or even mashed.
Potatoes to Use for Canning
Some people consider the best potatoes to use for canning are the waxy potatoes such as red potatoes or new potatoes because they have less starch. White potatoes, such as russet potatoes and yukon gold potatoes are not recommended because they have a high starch content. I have canned different types of potatoes and have not had any issues with the white potatoes. I can russet potatoes the most, because they seem to be the cheapest and they turn out fine. I soak and rinse them several times before canning to remove most of the starch from the starchy potatoes.
Dry Pack (or Dry Canning) Method
Dry canning potatoes is basically canning without adding water. Dry canning is not considered a safe method by some canners. I have tried both methods of canning potatoes and prefer the results of the dry canning method. I have done it many times. There are many people that use and prefer the dry can method. You can google the method and make your own decision. You can also just add water to the potatoes and can them the same way, if you are unsure.
Detailed Steps for Canning Potatoes – Dry Pack Method
Wash potatoes and then peel the potatoes. I use russet potatoes, because they are cheapest and I have found they work fine. Russet have a lot of starch, but soaking helps remove the starch.
Cut the potatoes up how you prefer. You can cut them up into small pieces or into French fry shape.
Soak the potatoes for an hour in cold water and then rinse and soak in clean water for another hour at least. I usually soak 2 -3 hours. I also add a couple tablespoons of Fruit Fresh which I found is a great way also to prevent the potatoes from browning. You can also use lemon juice or some other type of citric acid.
Rinse the potatoes and dry them with a paper towel. Add them to the canning jars. Fit in as many as you can pack in. Optional is to add a small amount of butter and canning salt (1/2 tsp for pints and 1 tsp for quarts).
Wipe the rim of the jar and add the lids.
Potatoes are low acid foods and requires pressure canning. See my article on beginners guide to canning for a complete guide on canning.
Place filled jars into the pressure canner and process according to your canner’s manufacturer’s instructions. The processing time for pint jars is 35 minutes. Process quart jars for 40 minutes.
When the canning process time is complete and the canner has had time to depressurize, remove the hot potatoes with a jar lifter and place the canning jars of potatoes on a dish towel on the counter and do not disturb for 24 hours.
Enjoy these awesome canned potatoes. Pressure canning potatoes is an easy way to have potatoes ready to eat whenever you need them. Here are some pictures of preparing my canned potatoes.
First I rinse the starch off of the potatoes.
Then I season the potatoes. I use the Blackstone All-Purpose seasoning. It is great on french fries and burgers!
My preference is to grill the potatoes until crispy, but as stated above, can also be crisped up in an air fryer, skillet or oven.
Other great options are to add diced peppers and onions or just onions when canning.
Home food preservation with home canning is such an excellent way to save on the grocery store and have shelf stable and healthy and quick meals and other food ready to eat in your pantry.
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
Some links are affiliate links, which means I make a small commission at no extra cost to you.
- 5-6 potatoes (enough when cut up fit in 5 pint jars) - This is dependent on the desired amount to can. My electric canner only holds 5 pints at a time.
- Optional: Butter and/or Salt. Also can add chopped onions and/or peppers
- Peel and cut up the potatoes in the desired shape and size
- Soak the potatoes in cold water for an hour at a time for 2 to 3 hours. Rinse well and add fresh water each time. Use 1-2 tablespoons of fruit fresh or lemon juice in the soaking water to prevent browning.
- Rinse the potatoes and pat dry with a paper towel
- Add the potatoes to the canning jar leaving 1-inch headspace
- Optional: Add 1 Tbsp butter and/or 1 tsp canning salt per pint jar. Can also add desired amount of chopped peppers and onions.
- Wipe the rims of the jars and add the canning lids
- Process in pressure canner for 35 minutes for pints, 40 minutes for quarts
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.