Canning potatoes is a fantastic way to preserve this versatile vegetable for months, ensuring you always have a ready supply for soups, stews, and side dishes. But what if you don’t own a pressure canner? No worries! While pressure canning is the recommended method for potatoes due to safety concerns, you can still safely can potatoes without a pressure canner by using alternative techniques and precautions. In this article, we’ll explore how to can potatoes without a pressure canner, step-by-step, with tips to keep your canned potatoes safe, tasty, and ready to enjoy.
Why Pressure Canning Is Usually Recommended for Potatoes
Potatoes are a low-acid vegetable, which means they can harbor harmful bacteria like botulism if not processed correctly. Pressure canning reaches higher temperatures (240°F or 116°C) needed to kill these bacteria, making it the safest method for canning potatoes. Water bath canning, which boils at 212°F (100°C), is generally not recommended for potatoes because it doesn’t reach a high enough temperature to destroy botulism spores.
However, if you don’t have a pressure canner, there are ways to prepare and store potatoes safely using alternative methods, such as freezing or pickling, or using water bath canning with acidification in some cases. Here, we focus on how to safely can potatoes without a pressure canner using water bath canning with special precautions.
How to Can Potatoes Without a Pressure Canner: Step-by-Step
1. Choose the Right Potatoes and Prepare Them
– Select fresh, firm potatoes without green spots or sprouts. New potatoes or small fingerlings can be left whole; larger potatoes should be peeled and cut into uniform chunks about 1 to 2 inches in size.
– As you peel and cut, place the potatoes in a bowl of cold water to prevent browning.
– Boil the potatoes in water for 2 minutes to partially cook and remove excess starch. Drain well.
2. Acidify the Potatoes (Optional but Recommended)
Since potatoes are low acid, adding acid helps prevent bacterial growth. You can add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid per pint jar (double for quarts). Pour this into the jars before adding potatoes.
3. Pack the Jars
– Sterilize your canning jars and lids by boiling or using a dishwasher cycle.
– Pack the hot, partially cooked potatoes into the jars, leaving about 1/2 inch of headspace.
– Add 1/2 teaspoon salt per pint jar for flavor if desired.
– Cover the potatoes with boiling water, leaving the 1/2 inch headspace.
– Remove air bubbles by gently tapping the jars or using a non-metallic utensil.
– Wipe the rims clean and seal with lids and screw bands, tightened fingertip tight.
4. Process the Jars in a Boiling Water Bath
– Place the jars on a rack inside a large pot or water bath canner.
– Ensure the jars are covered by at least 1 to 2 inches of water.
– Bring the water to a rolling boil and process the jars for 45 to 60 minutes depending on your altitude (longer at higher elevations).
– After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing.
– Place jars on a towel and let cool undisturbed for 12 to 24 hours.
5. Check Seals and Store
– After cooling, check the seals by pressing the center of each lid. It should not flex up and down.
– Label and store your jars in a cool, dark place.
– Use canned potatoes within one year for best quality.
Important Safety Notes
– Water bath canning potatoes is considered safe only if you follow strict guidelines including acidification and proper processing times.
– For absolute safety, pressure canning remains the gold standard for canning potatoes.
– If you are unsure or want to avoid risk, consider freezing cooked potatoes or making pickled potatoes instead.
– Always inspect jars before use. Discard any jars with bulging lids, leaks, or off smells.
Alternative Methods to Preserve Potatoes Without a Pressure Canner
If water bath canning potatoes feels risky or complicated, here are other ways to preserve your potato harvest:
– Freezing: Peel, cut, blanch potatoes for 2-3 minutes, cool quickly, drain, and freeze in airtight bags.
– Pickling: Pickled potatoes use vinegar which is acidic enough for water bath canning.
– Dehydrating: Slice potatoes thinly and dry them for long-term storage.
Final Thoughts
While pressure canning is the safest and most reliable method for canning potatoes, you can successfully can potatoes without a pressure canner by carefully following water bath canning steps with acidification and extended processing times. Always prioritize safety and consider alternative preservation methods if you lack the proper equipment.
Canning potatoes without a pressure canner is doable with care and attention-giving you delicious, home-canned potatoes ready for your favorite recipes all year round.