Canning white potatoes is a very easy process. You’ll need a pressure canner, glass mason jars and basic canning supplies. When selecting potatoes…select small to medium sized potatoes with unblemished skins. You don’t want to be canning ones that are super-soft or have sprouted. Stick quality potatoes for the best results. You can use pint size or quart size glass mason jars. I prefer to use wide mouth jars when canning potato slices.
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Wash and scrub the potatoes. I like to use a vegetable brush to get them really clean. Peel them using a vegetable peeler. Cut them into slices and place them in a large bowl filled with cold tap water. Soaking them in a bowl of water will keep them from turning brown and will help to pull the starch out of the potato. I personally do 3 soaks….dumping the water and refilling with cold water for each soak. As you do the soaks you’ll notice less and less starch in the water.
You’ll need a pressure canner. Mine calls for 2″ of simmering water in the canner. Heat up your glass mason jars and seals.
In a separate saucepan I have hot water simmering over low to medium heat.
I dry pack the potato slices into the mason jar. I then ladle in hot water from the simmering saucepan leaving 1″ headspace at the top. Remove bubbles. Wipe the jar rim clean, add the seal and then adjust the ring until it’s fingertip tight. Place the jar into the prepared pressure canner. Proceed to fill all jars with the potato slices.
Follow the directions that came with your canner. For mine…I cover the canner, lock the lid and bring the water to a boil over medium to high heat. Vent steam for 10 minutes, then close the vent. Continue heating until it reaches 10 lbs. You may need to adjust the burner heat to reach it or to maintain the 10 lbs. of pressure.
Processing Times: Pints for 35 minutes. Quarts for 40 minutes.
Turn off the heat and let the canner return to zero pressure. Do NOT unlock or remove the lid until the pressure has returned to ZERO pressure. Once it has reached zero…you can remove the lid. Let the jars sit in the canner for 10 minutes with the lid removed. You can then carefully transfer them to your countertop to finish cooling.
Once you have the jars on the countertop don’t touch them! Some jars will seal quickly while others may take several hours. After 24 hours you can check the seals. Any that didn’t seal should be used right away or re-processed.
If you’re looking to buy a pressure canner….I personally use the T-Fal Pressure Canner that I purchased from Amazon 6 years ago. It still works perfectly! You can find over 100 home canning recipes on the TwoClassyChics blog.
