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Canning Potatoes

Posted by gmom2-6boys (My Page) on
Tue, Sep 2, 08 at 17:31

I need directions for canning new potatoes by Hot Water Bath. The time for boiling is what I need for pints. Can anyone help me? I don't have a pressure cooker. I know potatoes are good storing but my crawl space is to wet and moist.
Thanks for any help.

Follow-Up Postings:

RE: Canning Potatoes

gmom, since potatoes are a low acid vegetable, the only safe way to can them is by using a pressure canner.


RE: Canning Potatoes

High humidity is necessary for potato storage. There are several other requirements, proper temperature and ventilation being two important ones. I wonder if your crawl space or some other space can be adapted for potato storage.


Here is a link that might be useful: Potato Storage

RE: Canning Potatoes

The link below will give you the information about proper canning methods for potatoes.

I doubt that you can maintain the proper temperature (40-50F) and humidity (90-95-percent) in a crawl space - it will fluctuate too much since we're still getting warm weather. The potatoes will sprout when they get too warm and the starch can turn to sugar when they get too cold (below 36F). You also need to be able to go through the potatoes quite often to pick out any "bad ones" or you'll have a heck-of-a-smelly mess on your hands.

Other methods of preservation - dehydrating (slices and shreds), and freezer mashed potatoes - freeze them in dollops and vacuum-seal them in FoodSaver bags.

Freezer Mashed Potatoes:

5# potatoes - cooked (I scrub them, but you can peel them if you'd rather) and mashed

To the cooked potatoes add:
6 oz. cream cheese
1 c. sour cream
1/4 c. butter

Line a cookie sheet with parchment paper and quick-freeze dollops of mashed potatoes on the parchment-lined cookie sheet until frozen (use a food portion scoop or ice cream scoop). When frozen, vacuum seal in FoodSaver bags. I put a couple sheets of parchment paper between the bag and the potatoes (top and bottom). This prevents any sharp edges of the frozen potatoes from penetrating the FoodSaver bags.


Here is a link that might be useful: National Center for Home Food Preservation

RE: Canning Potatoes

I would definitely try to store my potatoes rather than canning them. I'm sorry, I know that's not what you asked. Potatoes keep well during the fall and winter months if you put them in a cool, dry place, such as a storm cellar or root cellar. Once they do start to produce "eyes" you should break off the eyes to prevent the potato from shriveling. As grainlady says, go thru them from time to time and get rid of bad ones. Potatoes kept this way are far superior to canned potatoes.

If you are going to can here is another website. The Ball Blue Book is an excellent source too.


Here is a link that might be useful: Ball Canning

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