Welcome to Rosebud Homestead: Canning Potatoes Amidst the Pandemic

Welcome to Rosebud Homestead! It's the end of March, and we're experiencing a beautiful spring day with temperatures climbing into the 50s. Despite the challenges posed by the coronavirus pandemic, we hope you and your family are staying safe and healthy. Here at Rosebud Homestead, Jim and I are taking the situation very seriously, even though our area has not been significantly affected yet. With our university closed and both of us working from home, we are keeping busy and maintaining as much normalcy as possible.

A Windfall of Potatoes
Recently, we were fortunate to receive a windfall of 50 pounds of russet potatoes from our university's Dining Services. They offered surplus food to staff and faculty at a great price, and we couldn't resist. This gave me the perfect opportunity to learn how to pressure can potatoes, a skill I had never tried before. After some research and a practice batch, I am excited to share the process with you today.

Preparing the Potatoes
I started by peeling more potatoes than I ever have at one time. According to USDA guidelines, potatoes should be cut into half-inch chunks and pre-boiled for 10 minutes. However, in my first attempt, this resulted in mushy potatoes. Instead, I recommend bringing the potatoes to a boil and then immediately removing them from the heat. This brief cooking time helps eliminate excess starch and ensures the potatoes are heated through without becoming overly soft.

Canning Process
Cutting and Heating: Cut the potatoes into half-inch chunks. Place them in a pot of water and bring to a boil. Once boiling, remove from heat.
Filling the Jars: Fill the jars with the hot potato chunks, leaving one inch of headspace. If desired, add a pinch of salt for flavor.
Adding Boiling Water: Pour boiling water into each jar, maintaining the one-inch headspace. This helps the potatoes heat evenly during the canning process.
Removing Air Bubbles: Use a non-metallic utensil to release any trapped air bubbles by running it along the inside edge of the jars.
Sealing the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids and rings on the jars and tighten them to finger-tight.
Pressure Canning
Preparing the Canner: Place the filled jars in the pressure canner. Ensure there is enough water in the canner according to the manufacturer's instructions.
Venting the Canner: Heat the canner until steam begins to vent. Allow it to vent for 10 minutes to ensure all air is expelled.

Processing Time: Secure the pressure canner lid and bring it up to the required pressure (13-15 pounds for our altitude of 5,000 feet). Process the jars for 40 minutes.
Cooling Down: After processing, allow the canner to cool naturally. Once fully cooled, carefully remove the jars.
Final Steps
After an hour and a half, the potatoes are ready. They look beautiful and will be a fantastic addition to our pantry shelves. We processed the jars at 13 pounds of pressure for 40 minutes, ensuring they are safe for long-term storage. Remember to always consult USDA processing charts to determine the correct time and pressure for your altitude.

Conclusion
Canning potatoes is surprisingly easy and a great way to preserve your harvest or any bulk potatoes you may acquire. These canned potatoes can be used in soups, stews, mashed potatoes, and more. During these uncertain times, having preserved food on hand is invaluable.
Happy canning!