Canning Mashed Potatoes Recipe
Potatoes may not be canned mashed. You may can them cubed, as done in
this recipe. Upon opening, reheat in the canning water, drain off the water
and mash adding the desired amount of butter, cream or milk and pepper.

Potatoes should be peeled and have the eyes removed for canning. If you
put them in water with a little ascorbic acid after peeling, it will prevent
discoloration.
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Potatoes
 Pint
2.5 lbs
 Quart
5 lbs
Boiling Water
 as needed
 as needed
Canning Salt
 1/2 teaspoon
 1 teaspoon
Ascorbic Acid
 as noted
 as noted
  1. Calculate total ingredients desired using our conversion chart.
  2. Wash, peel and remove eyes and place in water with ascorbic acid solution of 1/2
    teaspoon per gallon of water. May leave whole or cut into 1/2" cubes.
  3. Drain Potatoes.
  4. Blanch cubed potatoes for two minutes and whole potatoes for ten minutes.
  5. Drain.
  6. Can and process immediately using instruction on the following page.
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© 2004 David G. Blackburn
For potato canning instructions and processing time, go to the following page.