Potatoes need to be pressure canned to destroy any bacteria.
Potatoes keep for a long time if stored in a cool, dark place, but if you want to preserve them for longer, you can also can them to use and enjoy any time. There are two different methods for canning foods: the hot-pack method and the cold-pack method, also called the "raw pack" method. The cold-pack method, which involves preparing the food in a pressure canner and then packing it into jars without heating it, is best for low-acid foods like potatoes.
Instructions
1. Cube the scrubbed and peeled potatoes. Cut them into 1/2-inch cubes for large potatoes. Leave small potatoes whole, if desired. Aim for potatoes or potato cubes of even sizes.
2. Heat two pots of water on the stovetop. Bring them to a boil while you continue to prepare the potatoes. Place the plate rack in the pressure cooker and fill it with 4 inches of water. Turn on "Low" heat, and leave the pressure cooker uncovered.
3. Prepare a solution of ascorbic acid by mixing lemon juice and water in a ratio of 1 cup of lemon juice to 1 gallon of water. Soak the potatoes in the solution.
4. Drain the potatoes into the colander.
5. Blanch the cubed potatoes for two minutes in one pot of boiling water, or 10 minutes for whole, small potatoes. Drain them in the colander.
6. Pack jars with potatoes. Leave 1 inch of space at the top of the jar. This headspace is necessary for expansion during the pressure-canning process. Once potatoes are loosely packed into the jars, fill the jars with boiling water from the second pot of boiling water, again leaving 1 inch of headspace.
7. Fit lids and rings onto the filled jars until they are sealed securely.
8. Place the jars on the rack inside the pressure canner. Make sure there are at least 3 inches of water still in the canner, and add more if necessary. When the canner is full, put the lid on and twist it into place. Leave the valve open on top. Let canner steam for 10 minutes.
9. Close the valve or put a weight on the pressure canner. Allow the pressure to build to 11 lbs., then set the timer. Let it steam an additional 35 minutes. The exact time depends on your altitude, the type of canner you have, and the size of your canning jars; but it should be between 35 and 40 minutes.
10. Turn off the heat and let the pressure drop down to zero. Wait three more minutes, then release the valve or take the weight off the top. Once steam escapes, remove the jars with tongs and let them cool, without touching them, in a place free from drafts.
Tags: boiling water, jars with, pressure canner, cold-pack method, inches water