Canning Potatoes with Skins On: A Simple Guide to Preserving Spuds
Canning potatoes with their skins on is a delicious and convenient way to preserve this versatile vegetable for year-round enjoyment. This method not only preserves the potatoes' natural flavor and nutrients but also eliminates the tedious peeling process. Here's a step-by-step guide to get you started:
Ingredients:
- Potatoes: Choose firm, young potatoes with smooth skins. Avoid potatoes with blemishes, bruises, or green patches.
- Water: Use clean, fresh water for blanching and canning.
- Salt: Add a teaspoon of salt per quart of water for blanching and a pinch to the jars for preservation.
- Vinegar: Adding 2 tablespoons of white vinegar per quart of water helps maintain the potatoes' color and firmness.
Equipment:
- Canning jars: Use wide-mouth jars with lids and bands specifically designed for canning.
- Jar lifter: To safely remove hot jars from the canner.
- Canning rack: For placing jars in the canner.
- Large pot: For blanching the potatoes.
- Colander: For draining the potatoes after blanching.
- Ladle: For pouring hot water into jars.
- Measuring cups and spoons: For precise ingredient measurements.
- Pressure canner: Essential for safely processing potatoes with skins on.
Step-by-Step Instructions:
1. Prepare the Potatoes:
- Wash the potatoes thoroughly and scrub away any dirt or debris.
- Avoid soaking the potatoes for extended periods.
- Do not peel the potatoes.
2. Blanch the Potatoes:
- Fill a large pot with water and add 1 teaspoon of salt per quart of water. Bring the water to a rolling boil.
- Carefully add the potatoes to the boiling water. Blanch for 5-7 minutes, depending on the size of the potatoes.
- Drain the potatoes in a colander.
3. Pack the Jars:
- Fill the hot, sterilized jars with the blanched potatoes, leaving 1 inch of headspace at the top.
- Add a pinch of salt to each jar.
- Pour hot water into each jar, leaving 1 inch of headspace.
4. Process in a Pressure Canner:
- Place the filled jars in the pressure canner.
- Follow the manufacturer's instructions for processing time.
- For potatoes with skins on, process for 75 minutes at 11 pounds of pressure.
- Make sure the pressure canner vent is closed during processing.
5. Cool and Store:
- Remove the jars from the canner and let them cool completely.
- Check the lids for proper sealing by pressing on the center of the lid. A sealed lid will not depress.
- Label and store the canned potatoes in a cool, dark place.
Tips for Success:
- Freshness is key: Use fresh, high-quality potatoes for the best results.
- Avoid overcrowding: Do not overpack the jars, as this can lead to inadequate processing.
- Proper processing is essential: Follow the recommended processing time and pressure carefully to ensure safe preservation.
- Inspect the seals: Always check the lids for proper seals after processing.
- Store in a cool, dark place: Canned potatoes can be stored for up to a year in a cool, dark place.
Enjoy your canned potatoes!
You can use your canned potatoes in various dishes like soups, stews, salads, and casseroles. Add them to your favorite recipes for a convenient and flavorful twist.
