Canning – reviving the past with my “Power Pressure Cooker XL”

Recipe first, story after 🙂

Pressure Cooker Canned Potatoes

*If you are new to canning please take a moment to review safe canning practices at https://www.canada.ca/en/health-canada/services/general-food-safety-tips/home-canning-safety.html#a6

Ingredients

  • potatoes
  • salt (optional)

Instructions

  1. Peel potatoes and rinse.
  2. Chop potatoes into chunks roughly 5 cm (2″) square and soak in cold water until you are ready to bottle.
  3. Because this canning method uses a pressure canner your jars do not need to be sterilized, just clean. If want to sterilize your jars you can find my instructions here http://theteamb.ca/canning-jar-sterilization/.
  4. Pour boiling water over jar lids and let sit until ready to use.
  5. Fill the mason jars with potatoes leaving a 2.5 cm (1″) space at the top. (My first batch here did not have enough head room)
  6. Optional: Add 5 ml (1 tsp) of salt to each jar. The salt is only added for flavor.
  7. Fill the jars with sterile water just to the top of the potatoes.
  8. Wipe the top of the jars with a clean cloth that is soaked in vinegar and wring out. Put the lids and screw rings on.
  9. Place jars in your Pressure Cooker and add water until the jars are covered 1/4 of the way. I use the Power Pressure Cooker XL 8 quart. It’s so easy to use, if you don’t already have one I highly recommend it.
  10. Secure the pressure cooker lid and close the release valve.
  11. Press the CANNING/PRESERVE button. Allow the steam to vent naturally after the cycle is complete.
  12. Remove jars and allow to cool on a wire rack. Please be careful the jars will be very hot! Listen for the ‘pop’ as the jars seal, you can test to make sure they are sealed by pressing on the center of the lid. The lids should be slightly concave and have no give when you press on them.  If there is give the seal didn’t work and they are not safe to store in the cupboard. If this happens I recommend putting your jar in the fridge and using your potatoes within a few days. Once the jars are room temperature move them to a cool cupboard or storage area for long term storage. Heat and light will have a negative impact on flavor and storage time. For optimum flavor consume your canned goods within a year.

To use your canned potatoes simply rinse with fresh water and reheat potatoes on the stove or in the microwave. You will be surprised at how good these turn out.

I hate waste. I feel bad every time I throw out food that has gone bad because we couldn’t eat it fast enough.  The easy option is to freeze unused food, unfortunately we don’t own a freezer other than the one in our fridge. To be honest, freezing food won’t help us when we make the final leap to homesteading, fingers crossed we make it. Canned goods have a long shelf life and will be completely do able when homesteading so that seemed like the natural choice. I have made jam before. The kind with the thick wax seal on the top and pickles so I am not completely new to canning, but it’s been awhile.

For my first experiment I decided to try potatoes. Yup, potatoes. I wasn’t really hopeful but I had a big bag of potatoes that was about to go bad and I couldn’t let that happen. Turns out canned potatoes are delicious and easy. See above for the recipe 😉

I can see canning becoming a regular part of our life. No food waste, the jars are easy to store and quick to reheat and we all love quick meal prep. Good luck on your canning journey and feel free to drop me a line and let me know how you made out.

Cheers!

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