Canning Potatoes Recipes
CANNING POTATOES
Home canned potatoes are very handy to have on hand. Here's how to pressure can them using the tested USDA method.
Provided by Healthy Canning
Categories Side Dish
Time 1h40m
Number Of Ingredients 2
Steps:
- Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
- Place in water as you cube them; don't leave peeled potato exposed to the air or most varieties will blacken on you.
- Put a large pot of water onto boil. This will be your blanching water for the potato.
- Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
- Give prepped potatoes one final rinse.
- Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
- Drain potatoes.
- Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt).
- Leave 3 cm (1 inch) headspace.
- Top up with your clean boiling water, maintaining headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.
Nutrition Facts : ServingSize 250 g, Calories 193 kcal, Carbohydrate 43.7 g, Protein 5.1 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 15 mg, Fiber 5.5 g, Sugar 2 g
CANNING POTATOES
Canning potatoes is a great way to have homemade convenience food.
Provided by Sharon Peterson
Categories Side Dish
Number Of Ingredients 9
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
CANNING POTATOES
Make and share this canning potatoes recipe from Food.com.
Provided by LittleMsMartha
Categories Very Low Carbs
Time 2h20m
Yield 7 quarts
Number Of Ingredients 2
Steps:
- Wash& scrape freshly dug potatoes and then rinse again thoroughly.
- Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
- Boil them 10 minutes, drain.
- Add 1 teaspoon salt to each quart jar.
- Cover with boiling water and leave 1" head space.
- Adjust caps.
- Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
- Recipe on page 40 of the Ball Blue Book canning& freezing guide.
FAST AND EASY CANNED POTATO HASHBROWNS
Yes... I'm that lazy! Some mornings - you want potatoes for breakfast - and you want them NOW!!! Not 20 minutes from now... not having to unfreeze or peel anything... you want them NOW! Don't judge me. We love canned potato hashbrowns - and they take about 3 minutes from start to finish.
Provided by Jennibear
Categories Breakfast
Time 4m
Yield 2 , 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in saute pan on medium to medium-high heat.
- Drain potatoes and add to pan. Salt and pepper them to your liking. Cook until heated (about 3 minutes).
- Canned potatoes are already cooked, so you really are just heating them up. They don't like to brown easily - but it can be done with some patience -- just cook them a little longer and add a little more butter. ;-).
- Sometimes we add 2-3 beaten eggs on top and let it cook until set. The worlds easiest potato omelet! Or add in some onions and bacon -- yum!
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.7, Carbohydrate 35.9, Fiber 4.5, Sugar 1.6, Protein 4.3
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