Canned Yellow Potatoes

I know a lot of people can store potatoes for long periods of time, but I haven’t mastered that yet. I still get sprouts within weeks after buying. The last time I tried storing them in the basement we discovered a mouse problem. For this reason, I continue to can potatoes instead of storing them out in the open. This isn’t a complex recipe, but I wanted to share my process.

How Should I Use Canned Yellow Potatoes?

I don’t add much in the way of flavors to these since I want them to be versatile. One of my favorite ways to use these potatoes is by throwing them in soup. The convenience of them already being cooked through is wonderful and cuts my cooking time in half. I know people will also just fry up the yellow potatoes in butter or lard, but I haven’t tried that yet.

Why Do I Have to Soak them?

It’s a good idea to soak the potatoes to remove the starch. If too much starch is left behind, it can cloud the product and thicken the water. I’m unsure if the starch could impact safety. I know some thickeners (like cornstarch) can apparently hinder safety, so there is a possibility. However, in the first batch I ever canned I didn’t soak them and there was a lot of starch. I’ve been eating them just fine, so I’m not worried. The water became cloudy and gel-like but still tasted great. I actually liked the starch in recipes like soups since it helped it thicken!

Where Can I find Organic Potatoes?

Any yellow potatoes are fine of course. However, I do try to purchase organic ones when I can. My favorite way to get them in bulk for a decent price is Azure Standard. My local grocery stores don’t typically have the organic version, and I hate shopping at expensive specialty stores.

This recipe requires a pressure canner. The one I use is the All American 910 Pressure Cooker/Canner. I swear by this version, but it’s quite expensive. It’s an investment I wouldn’t change. If you want to water bath can instead, try a recipe like my easy honey cranberry juice.