Simple Homemade Canned Potatoes For Your Pantry
These canned potatoes bring a creamy texture and earthy flavor that can elevate a wide range of dishes, making them a must-have pantry staple.
Equipment
- Canning Jars
- Pressure Canner
- Large Pot
Ingredients
Main Ingredients
- 10 pounds Potatoes Medium to large-sized, preferably starchy varieties like Russets or Yukon Golds.
- 4 cups Filtered Water For each quart jar.
- 1 teaspoon Canning Salt Per quart jar.
- 1 tablespoon Lemon Juice Per quart jar.
Optional Herbs and Spices
- 1/4 teaspoon Garlic Powder Optional, per jar.
- 1/4 teaspoon Pepper Optional, per jar.
Instructions
- Gather all your ingredients and equipment. Ensure all jars and lids are sanitized.
- Wash and peel the potatoes, then cut them into uniform pieces, about 1 to 2 inches thick.
- Boil water in a large pot and blanch the potato pieces for 2-5 minutes.
- Drain the potatoes and let them cool slightly.
- Add 1 teaspoon of canning salt and 1 tablespoon of lemon juice to each quart jar.
- Pack the blanched potatoes into the jars, leaving about 1 inch of headspace.
- Pour boiling water over the potatoes until submerged, leaving headspace intact.
- Wipe the rims of the jars and place the lids on, screwing on the metal bands until fingertip-tight.
- Place the jars in the pressure canner and follow the manufacturer's instructions for canning.
- Once the canning time is complete, allow the pressure canner to cool naturally.
- Remove the jars carefully and let them cool completely for 12-24 hours.
- Check the seals and label your jars with the date before storing them in a cool, dark place.
Notes
Store your canned potatoes in a cool, dark pantry. They can last for up to a year if sealed properly.