• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Hotel Leela logo

  • Home
  • Recipes
    • Cooking Photo Gallery
    • Quavid's Recipes
    • AttaGrill's Recipes
    • Mama Cheryl's World
  • Amenities
    • The Woodshop
    • Quavid's Kitchen
    • AttaGrill's Patio
    • Mama Cheryl's Journal
    • Leela's Gift Shop
    • Products We Like
  • Hotel Song
  • Accommodations
    • The Leela Storm Suite
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
    • Cooking Photo Gallery
    • Quavid's Recipes
    • AttaGrill's Recipes
    • Mama Cheryl's World
  • Amenities
    • The Woodshop
    • Quavid's Kitchen
    • Mama Cheryl's Journal
    • The AttaGrill Patio
    • Leela's Gift Shop
    • Products We Like
  • Hotel Song
  • About
  • Accommodations
    • The Leela Storm Suite
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Mama Cheryl / It's Canning Season!

    It's Canning Season!

    Posted by Mama Cheryl · 1 Comment

    • Facebook
    • Twitter
    • Email
    Jump to Recipe·Print Recipe
    Pressure-canned red potatoes

    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
    Presto 22 quart pressure canner
    Presto 22 quart pressure canner
    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.
    Print

    📖 Recipe

    Canned Red Potatoes

    Three quarts canned red potatoes on table with towel
    Print Recipe
    Pin 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

    1. Thoroughly scrub potatoes, cutting off eyes or bad spots
    2. Wash jars, lids and rings
    3. Put jars in oven on low or in hot water till ready to use
    4. Heat lids and rings

    Boil Potatoes

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

    Let's Get Canning!

    1. Add 1 teaspoon canning salt to quarts
    2. Pour water over potatoes leaving 1-inch headspace
    3. Wipe the rim and put the lid and ring on, then transfer to the canner
    4. Vent steam for 10 minutes before putting weight on
    5. Process quarts for 40 minutes at 11 lb pressure. This is for elevations up to 2000 feet.

    Finish Up

    1. Let the canner pressure drop all the way to zero before removing the lid
    2. Remove jars and let cool
    3. Remove rings the next day
    4. 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

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

    « Smoked Blackened Chicken Nachos
    Rosemary Parmesan Sea Salt Crackers »
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. David (Doggy Daddy) says

      October 06, 2020 at 3:54 am

      I still can't believe you can can potatoes - I'd like to try yukon golds and the small colorful variety, too.

      ★★★★★

      Reply

    Tell us what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, now! Join Us

    Let's Cook Together!
    Newsletter

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    leela-storm-lick
    The lady who started it all - Miss Leela Storm

    Latest Posts

    • Spicy Sausage and Potato Skillet
    • Thai Curry Shrimp with Lime Leaf Rice
    • Panko Chicken with Vinegar Tomatoes and Pasta
    • Braised Quail, Garlic Mashed Potato, Mushroom
    • Butternut Squash Ricotta Ravioli

    Categories

    • Appetizer
    • AttaGrill
    • Bread
    • Breakfast and Brunch
    • Dinner
    • Dog Treats
    • Mama Cheryl
    • Outdoors
    • Pellet Grill
    • Quavid
    • Sauces and Dips
    • Side Dish
    • Uncategorized

    Footer

    ↑ back to top

    (Don't) Contact Leela

    Facebook • Twitter • Instagram • Pinterest

    Copyright © 2022 The Hotel Leela • Privacy Policy • Terms of Use