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27 lut 2020 · Potatoes are low acid foods and need to be canned with a pressure canner. A pressure canner provides a high amount of heat necessary to kill bacteria that can cause botulism. You cannot can potatoes safely using a water bath canner.
Whether you’re canning chopped potatoes or canning whole potatoes, you’ll want to choose a variety that can withstand the heat in a pressure canner without falling apart. Some varieties are bred to yield a starchy, light and fluffy baking potato, like russet.
15 wrz 2020 · Grab a copy of my eBook “The Basics of Pressure Canning” and start filling your pantry today! Canning Potatoes Yield: 2 ½ to 3 pounds (7 to 9 medium potatoes) = 1 quart; 1 bushel (50 pounds) = 20 quarts
Pressure-canning potatoes is important because potatoes are a low-acid food. Low-acid foods need a higher temperature achieved with a pressure canner to make your potatoes shelf-stable and safe to eat.
Today, we’re pressure canning herbed potatoes using a recipe from the Ball Book of Canning. This particular recipe falls under their “Simple One Jar Meals” section, which I absolutely love. It’s all about creating delicious meals in jars without any cooking involved.
Pressure Canner: You’ll need a pressure canner to safely can low-acid foods like potatoes. This differs from just boiling them because it gets hot enough to kill harmful bacteria and ensures your jars can be stored for a long time.
For small whole potatoes, cook for 10 minutes in boiling water. Drain the potatoes in a colander. Using a canning funnel, pack the raw or hot potatoes into the hot jars, leaving 1-inch headspace. Add salt, if desired, using ½ teaspoon in pints, ¾ teaspoon in 1½ pints and 1 teaspoon in quarts.
