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Home / Seasonal Winter / Canning red potatoes

Canning red potatoes

Filed Under: Seasonal Winter, Vegetables Tagged With: Potatoes

Canning red potatoes 001

Red-skinned potatoes are perhaps the most desirable potato to can in North America.

The reason is that potatoes with red skins are a waxy potato, and as such, stay firm when canned, and can be used for nearly instant potato salads when opened and drained.

Canning red potatoes 004

“Red-skinned” is a generic way in North America of identifying a waxy potato. (It’s just the skin that is red; the inside potato is white.) In other parts of the world, you may find them sold as “salad potatoes”, or, as named varieties such as Jersey Royals.

If you ever wonder how these people who are already busier than is ever possible still manage to produce potato salads for a crowd at a few hour’s notice, chances are they are doing it from home-canned potatoes.

The only difficulty is, red-skinned potatoes rarely seem to go on sale. So when they do, you need to leap fast, and leap high, and can a good size batch of them.

Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads.

If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non-bitter, non-clouding salt sub to the jars. Otherwise, the potatoes can come out quite bland all the way to the core, which no amount of salad dressing coating the outside of the potato chunks can compensate for.

Follow this link for the procedure for canning potatoes including red potatoes.

Cooking with canning

Potato salad

Canning red potatoes 002

Tagged With: Potatoes

Filed Under: Seasonal Winter, Vegetables Tagged With: Potatoes

Reader Interactions

Comments

  1. Donna B.

    August 30, 2020 at 6:45 pm

    I see quite a few videos with people canning red potatoes with the skins on them. Is this safe. I did a batch with the skins and now I am not sure after reading that potatoes have to be peeled. The second bath I peeled.

    Reply
    • Healthy Canning

      September 22, 2020 at 12:33 pm

      When a canning recipe says peel, peel. It reduces the bacterial load going into the jar. The people making those videos are doing so from a state of ignorance of what the science is, and are doing no one a favour.

      Reply
      • Brenda

        April 13, 2021 at 2:41 am

        I agree. Always follow directions from your canning book

        Reply
  2. Peggy Thurman

    June 28, 2018 at 12:05 am

    Is It possible to can potatoes without a pressure cooker? I read somewhere that you can ut the potatoes in a jar seal them tight and put them in the oven is this method goos

    Reply
    • Healthy Canning

      September 11, 2019 at 8:13 pm

      No, a pressure canner is absolutely required to can potatoes. If you don’t want to pressure can, consider dehydrating them. It can be a high quality product. Here’s directions for dried potato slices.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
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