Canning Mashed Potatoes
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.
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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- Calculate total ingredients desired using our conversion chart.
- 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. - Drain Potatoes.
- Blanch cubed potatoes for two minutes and whole potatoes for ten minutes.
- Drain again.
- Put canning salt in jars.
- Canning using hot pack method with 1” of headspace.
- Pour fresh hot water over potatoes, maintaining 1" headspace.
- Processing with a Pressure Canner 35 minutes for pints, or 40 minutes for quarts, at 11
pounds, or 10 pounds for a weighted gauge. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally. - Labeling and Storing
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Follow jar and cap manufacturer's recommendations and instructions and visit their websites
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For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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our Technical Guide, If I Can,
You Can!™ It will provide you
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our Technical Guide, If I Can,
You Can!™ It will provide you
with simple, step-by-step
instructions for home canning,
and is illustrated using
photographs.
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