It's September already and the summer is winding down. We dug up our own potatoes for storage and then went and picked up 25 pounds from our Amish farm to preserve. This is one of my favorite times of the year!
I started canning small red potatoes about six years ago. Who knew you could do that? Not me, but we have friends who do it, and naturally I wanted to try it too. It's fun to try new foods to preserve, and this is definitely a keeper!
Leela doesn't believe in preservation. She lives for the moment and devours anything she can in real-time, right before your eyes.
The Hotel's pantry is always full of wonderful canned goods.
🐶 Leela Storm's Suggested Pairings
- 🎵 David Bowie - Under Pressure
- 🍷 It's a full day, so drink anything you can sustain for 7 hours
✔ Takeaways
- Do I have to do 25 pounds? Definitely not! This is a very adaptable recipe according to how many pounds you feel like doing.
- To peel or not to peel, it's your choice.
- The most time-consuming part here is cleaning the potatoes and waiting for the canner to get up to pressure and then cool down.
- The yield will vary according to the amount of potatoes and whether or not you quarter them or put them in whole.
📖 Recipe
Canned Red Potatoes
Canning red potatoes is a great way to extend the potato season all year long.
- Prep Time: 30
- Total Time: 6 hours
- Yield: Approximately 21 quarts 1x
- Category: Side
- Method: Pressure Canning
- Cuisine: American
Ingredients
- 25 lbs red potatoes
- Canning salt
Instructions
Prep
- Thoroughly scrub potatoes, cutting off eyes or bad spots
- Wash jars, lids and rings
- Put jars in oven on low or in hot water till ready to use
- Bring pot of water to a boil
Let's Get Canning!
- Add 1 teaspoon canning salt to quarts
- Put potatoes in jars
- Pour hot water over potatoes leaving 1-inch headspace
- Wipe the rim and put the lid and ring on, then transfer to the canner
- Vent steam for 10 minutes before putting weight on
- Process quarts for 40 minutes at 11 lb pressure. This is for elevations up to 2000 feet.
Finish Up
- Let the canner pressure drop all the way to zero before removing the lid
- Remove jars and let cool
- Remove rings the next day
- Label and date
Notes
If you're not a seasoned canner, educate yourself on canning basics since they are not included in this recipe. Leela's pretty sure you've heard of Google.
Potatoes must be pressure canned because of their low acidity.
The National Center for Home Food Preservation (NCHFP) is a source for all types of food preservation.
Disclaimer: some instructions say you must peel potatoes to be safe. I choose not to peel, and it's your choice as to what you feel comfortable doing.
Always follow the instructions for the pressure canner you're using.
Keywords: canning, red potatoes
David (Doggy Daddy) says
I still can't believe you can can potatoes - I'd like to try yukon golds and the small colorful variety, too.
★★★★★
Ruth says
I can a lot have for years im 76 my mother taught us girls to can many years ago I've canned white pitatoes,yes I'm going to can red potatoes,thanks for sharing
★★★★★
Sherrill Gill says
I can my potatoes like you do. I also can for French fries just slice, place them in your jars, rinse well in colander, add salt and pepper. I like to add a little flour shake them up and fry. They are crispy and most of all my family loves them. I also cut for potato salad. You just have to remember to rinse the starch off and continue your recipe.
★★★★★
Mama Cheryl says
Hi Sherrill, I have never canned potatoes to use as French Fries. I will have to try that. Thanks for sharing that. I love mine for frying, mashing and they really come in handy for chowders.
Sara says
Glad it’s not necessary to peel the potatoes before you canned them, I didn’t know you can slice french fries and canned them or even for potato salad. I will try that. Thanks for sharing.
★★★★★
Barbara Cornelius says
I have New Red Potatoes that I need to Can. I have a Cold Pack Canner instead of a Pressure Canner. Is it true if they aren't cleaned and canned well they will make you sick. Please help me with a Recipe using a Cold Pack Canner.
Mama Cheryl says
Hi Barbara!
The only method that I use for canning potatoes is the Pressure Canning method for safety reasons. Potatoes need to be canned this way because of their low acidity. Please refer to my notes below my recipe for information to help you proceed. Yes, as in all food preservation, potatoes should be cleaned well. If you are new to canning, I would go the the National Center for Home Food Preservation for expert advice. The link is provided in my notes.
Happy Canning!
Mama Cheryl
Deborah Kerr says
How long do you boil the potatoes. that is the only question I have. Your recipe sounds like what I am looking for. Thank You 💝
Mama Cheryl says
Hi Deborah!
You boil the water, put potatoes in the jar and pour your water over them. Sorry for the confusion. I have edited that.
Cynthia says
Hi! I was just hoping for a recipe like this! Question: I’m about ready to harvest my potatoes, do I need to cure them before canning them or can I just clean them and get to work? Thanks!!
Mama Cheryl says
Hi Cynthia! I can only speak from my experience. I get mine freshly dug from a local farm. I just bring them home and clean and can them within a few days. I have never read that you need to cure them first. They do need to be cured for long term storage. It toughens up the skins so they last longer. There is information online about that process. Thanks for visiting!