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How to Can Diced Potatoes
Have you ever wondered how to can potatoes? Don't worry we have you covered! This simple step by step guide will teach you everything!
Ingredients
Gold or Russet PotatoesCanning Salt
Water
Instructions
How to Can PotatoesIngredients:
Gold or Russet Potatoes - how many you need will depend on the size of your potato
1 teaspoon canning and pickling salt per quart jar
Boil jars and lids for the desired number of jars you wish to can for 1 minute each.
Gently remove jars and lids with tongs and set on a cutting board or dish towel to cool.
While the jars are cooling, rinse and wash potatoes from any dirt and debris.
Peel each potato and cut out any bad pieces. Place potatoes in a bowl of ice water.
Slice each potato lengthwise into 1” slices.
Turn each slice onto the flat surface and cut into 1” cubes and place in cold water.
Repeat with desired number of potatoes.
While potatoes are chilling, prepare the pressure canner.
Place the pressure canning pot on the stove.
Add the canning base and fill with 2 quarts of water (8 cups).
Turn the burner to medium heat and bring to a boil.
While canner comes to a boil, it’s time to fill the jars!
Using a large funnel, fill each jar with cubed potatoes, leaving 1 inch of space at the top.
Place 1 teaspoon of canning and pickling salt in each jar.
Gently pour boiling water into each jar, filling until 1 inch from the top of the jars.
Run a butter knife down the sides of each jar, gently pressing potatoes to the center to remove any air bubbles.
Using a damp paper towel, run the paper towel over the rim of each jar, removing any debris or salt granules.
Gently place the canning lid on each jar.
Screw a ring over each lid until hand tight - do not go too tight.
Place prepared jars into the pressure canner, making sure the jars do not touch.
Place the canning lid on and lock it into place.
Let the water continue to boil, until steam comes out of the top.
Let the pressure canner steam for 7-10 minutes, removing oxygen from the canner.
After 7-10 minutes of constant steam, place canning weight over the little steam spout.
Steam may begin to pour out of the center hole. Don’t panic, this is normal. It will seal itself and steam will stop coming out.
Continue letting the pot boil until the pressure gage reaches 10 pounds. Once pressure gage reaches 10 pounds, then lower your heat to medium and watch carefully so that it does not go above or below this. DO NOT LEAVE THE KITCHEN!! You may need to continually adjust the heat to keep the pressure at 10 pounds.
Cook pints for 30 minutes and quarts for 40 minutes.
Once the timer goes off, turn your burner off and let the pressure gauge slowly return to zero. Once your gauge reaches zero, using hot mitts, remove the weight and then slowly open the lid AWAY FROM YOUR FACE. Do not open it towards your face.
Once the canner is open, gently place lid back onto the canner and allow steam to escape naturally for 10 minutes. This trick will help prevent the jars going into "shock" and losing their water. If you simply let your jars cool in the canner they will retain most if not all of their water.