There’s a special kind of happy that comes from looking at a row of jars and knowing that a whole bunch of future dinners just got easier.
Seven pounds of potatoes went in. Roughly six quarts came out. And Old Faithful, my trusty Presto pressure canner, did what she always does: hissed, rattled, and delivered.
Why Potatoes in a Jar?
Because weeknights are hard, and peeling and dicing potatoes at 5:30 on a Tuesday is nobody’s idea of a good time.
With a jar on the shelf, the potatoes are already peeled, cubed, and cooked. Open a jar, and you’re halfway to dinner. Fry them up for breakfast potatoes. Roast them with butter and garlic. Toss them into soup, stew, or a skillet hash. Mash them in a pinch.
My people love them. And honestly, few things are as rewarding as watching a jar I put up on a quiet afternoon turn into dinner on a crazy night.
A Rebel Canner Confession
Now, I have to be straight with you, because that’s how we do things around here.
The jars in this photo are dry canned, with herbs right in the jar. That’s how I like to do my potatoes in my own kitchen. But dry canning potatoes isn’t a tested method. The National Center for Home Food Preservation (NCHFP) hasn’t tested it, and extension services recommend against it, because nobody has proven that the heat gets all the way to the center of a dry-packed jar.
So I’m not going to hand you a recipe for it. You know my rule: your kitchen, your rules, but you didn’t learn it from me. When it comes to canning, I only teach tested methods. Food safety is where the leash goes on.
The Tested Way
If you want potatoes on your shelf, here’s the method NCHFP has tested:
- Peel and cube the potatoes, and keep them in water as you go so they don’t brown.
- Boil the cubes for 2 minutes, then drain.
- Pack them hot into jars, cover with fresh boiling water, and leave 1 inch of headspace.
- Pressure can quarts for 40 minutes (pints for 35), adjusting the pressure for your elevation and gauge type.
Get the full steps from NCHFP at nchfp.uga.edu before you start.
And here’s the good news: you don’t lose the herbs. Just add them when you cook. Drain a jar, toss the potatoes with butter, garlic, and your favorite herbs, and roast or fry until golden. Same weeknight magic, and every jar is one you can trust.
Old Faithful
A word about my Presto. We’ve been through a lot together: beef, soups, and now potatoes. She’s not fancy, but she’s reliable, and in a pressure canner, reliable is everything. (Have your dial gauge tested every year, friends.)
Your Turn
What’s your favorite thing to keep on the shelf for busy nights? Email me at [email protected]. I’m always looking for my next jar.
— Granny
📸 real photo
