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Pressure Canning Potatoes

Pre-Requisites:

  1. Jar Lifter, Debubbler, funnel, and lid lifter.
  2. Pressure Canner (This is a Presto)
  3. Your wonderful bone broth - and cans to put it in!
  4. Link to instructions from the National Center for Home Food Preservation!

    5. None of these links are affiliated.

Step 1: Prepare your Vegetables!

Wash your potatoes.

Cut and peel your potatoes. You want to use Ascorbic Acid in the water to prevent browning.

Blanch the potatoes for 2 minutes. This is an important step because it changes the texture and density of the potatoes. This will help the heat penetrate your potatoes during the pasteurization process.

Step 2: Prepare your Jars!

Fill the jar with the blanched potatoes. Use fresh, clean water to fill the jar up to the 1 inch headspace.

Wipe the rims with a rag dipped in vinegar.

Put on the lid and band - finger tip tight only!

Step 3: Process your Jars!

Place the jars of potatoes in the canner. Process the potatoes for 40 minutes for quarts (or 35 minutes for pints). The weight of the gauge is dependent on your elevation.

After the pressure in the canner has naturally released, and the temperature has cooled to a reasonable temperature, you can lift the jars out of the canner. Let them sit, undisturbed, for 24 hours.

Step 4: Check your seals!

Check the seals of your jars. Wash them, and dry them if they are correctly sealed.

Step 5: Store your food!

Date and label your jars. Put in storage and enjoy at yoru leisure!

-Regards,
A Caffeinated Engineer
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