PRESSURE CANNED WHITE POTATOES



This was my first pressure canning recipe and is still a family favourite. Potatoes store well, but peeling, slicing and cooking takes time – and these jars of pressure canned potatoes simply need heating before eating, so makes preparing family meals very quick! You can pressure can baby potatoes, or cut medium-sized potatoes into pieces, wedges, fries, slices or diced. Potatoes must be peeled before pressure canning and cannot be mashed before pressure canning - mash when heating an opened jar instead.
        
Ingredients for PRESSURE CANNED WHITE POTATOES

Yield: 1 litre
(1 quart)
Yield: 4.5L
(9 pints)
Yield: 7 litres
(7 quarts)
Potatoes
1.1-1.3kg (2 1/2 - 3 pounds)
5.9kg (13 pounds)
9kg (20 pounds)
Non-Iodised Salt (optional)
1 teaspoon
4 1/2 teaspoons
7 teaspoons
Boiling Water
Varies
Varies
Varies
    
METHOD:
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Weigh potatoes to determine the batch yield.
3. Wash and peel potatoes. Leave baby potatoes whole if they are 2.5-5cm in diameter (1-2 inches). Medium sized potatoes can be cut into pieces, wedges, fries, slices or diced.
4. Prepare jars by boiling in a pot of water for 10 minutes before use.
5. Soak seals in hot water (not on heat) for at least 5 minutes before use.
6. Fill pressure canner base with 5cm (2 inches) of water. Heat to a simmer.
7. Gently boil baby potatoes for 10 minutes (boil cut potatoes for 5 minutes). Drain potatoes and discard cooking water.
8. HOT PACK: pack hot jars with hot potatoes/pieces to 2.5cm (1 inch) from the rim of each jar. Add 1 teaspoon salt into each quart jar (1/2 teaspoon into each pint jar).
9. Add fresh boiling water into each jar, filling to 2.5cm (1 inch) from the rim of each jar, ensuring all potatoes are covered in the fresh boiling water.
10. Using a non-metal utensil, remove any bubbles and add extra boiling water if required.
11. Wipe rims to remove any food residue.
12. Add warm seals and secure bands (finger-tip tight).
13. Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is a constant stream). Then add weights (or cover) and bring to the required pressure level for your altitude. Once the pressure is reached, process for the time stated below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
14. Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). Remove jars from the pressure canner after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars of pressure canned potatoes in a cool, dark and dry place for up to 12 months.
17. SERVING: Drain all or most of the liquid from the jar. Heat pressure canned potatoes in a pan for 5-10 minutes (or bake in the oven). Serve pressure canned potatoes very hot.
  • Mash - with butter, milk (or cream), salt and pepper;
  • Mash - with butter, garlic and chives;
  • Mash - with cauliflower and parmesan cheese;
  • Mash - for topping such as cottage pie, fish pie, etc.;
  • Fry - with olive oil, onion and a bit of bacon;
  • Oven bake - with olive oil, herbs and seasonings;
  • Oven bake - with olive oil, a sprinkle of paprika, lemon zest and sea salt;
  • Roast - add at the last 10 minutes of roasting with the other vegetables;
  • Tuna patties - mash potatoes, mix in a tin of tuna, a dash of cream, some onion and breadcrumbs. Roll in extra breadcrumbs, shape into patties and fry or oven bake until golden;
  • Add in the last 10 minutes of cooking to your favourite stews, soups and curries.
18. Refrigerate opened jars and consume contents within 2-3 days, serving very hot.
       
Processing Time for WHITE POTATOES in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot and Raw Pack
≤ 500ml
(pints)
35 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
≤ 1 Litre
(quarts)
40 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
     
Processing Time for WHITE POTATOES in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot and Raw Pack
≤ 500ml
(pints)
35 minutes
 10 PSI
15 PSI
≤ 1 Litre
(quarts)
40 minutes
 10 PSI
15 PSI
      

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