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.

Jump to:

🐶 Leela Storm's Suggested Pairings
✔ Takeaways
📖 Recipe
💬 Comments

Red Potatoes cleaned and ready to put in jars

Remove spots that don't look good and put in jars

Add boiling water along with one teaspoon salt, leaving one inch of headspace

Finished potatoes - yes, they're no longer red!

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

Print Recipe

★★★★★

5 from 1 reviews

Canning red potatoes is a great way to extend the potato season all year long.

Author: Mama Cheryl
Prep Time: 30
Total Time: 6 hours
Yield: Approximately 21 quarts 1x
Category: Side
Method: Pressure Canning
Cuisine: American

Ingredients

Scale

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
Heat lids and rings

Boil Potatoes

Bring large pot of water to a boil
Put potatoes in jars whole

Let's Get Canning!

Add 1 teaspoon canning salt to quarts
Pour 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