On Line Cookbook
Canning Potatoes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

  • potatoes
  • water
  • salt
  • pressure cooker
  • Hot Pack:
  • Wash, peel, and cut into 1 inch cubes.
  • Dip cubes into brine to prevent darkening (Brine: 1 tsp (5 ml) salt to 1 quart (950 ml) water.)
  • Drain.
  • Cook for 2 minutes in boiling water.
  • Pack hot and cover with boiling water to 1 inch of top.
  • Process in pressure cooker at 10 lbs (4.5 kg) for:
  • 35 min. for pints
  • 40 mins for quarts
If this sounds like a lot of work, you can pan fry cubes and freeze. Freezing whole potatoes is not recommended. This, too, is not good for all potatoes. It is best to use an all purpose potato instead of a baking potato.

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.