Herbed Potatoes with Onions | Pressure Canning, Raw Pack, Potatoes in Water

/ Chelsea, The Cottage Vegetable

Canned potatoes can be baked, fried, boiled, and even turned into soup. And for some reason, potatoes are more delicious after canning than in some fresh potato recipes turn out!

And adding herbs and onions to the potatoes makes them even better.

This is an easy raw pack method to get 7 pounds of potatoes up on your shelf in your pantry.

Here I go into tools you need, ingredients, instructions, along with FAQs and cooking tips for this Herbed Potato & Onion Pressure Canning Recipe.

Let’s Dive in…

  1. Herbed Potatoes with Onion Pressure Canning Recipe
  2. How to Cook Canned Potatoes
  3. Video
  4. FAQs
  5. That’s It!
  6. Visit The Cottage Vegetable Shop

Herbed Potatoes with Onion Pressure Canning Recipe

Tools you Need

  • Pressure Canner, Jar lifter
  • Quart sized jars, with band and lids
  • Tea kettle or Stock pot to boil water in
  • Clean tea towels

Ingredients

Makes 7 quarts

  • 7 pounds potatoes (yellow, red, or russet), peeled, cut into 1-inch cubes
  • 4 large onions, peeled, diced
  • Boiling water, enough to cover each jar (I used 2 tea kettles worth of water)
  • 1 tsp salt per quart jar
  • 2-3 teaspoons preferred green herbs, dried, per quart jar (think of herbs you like in mashed potatoes)
    • Examples: parsley, thyme, oregano, Italian seasoning, rosemary, chives, etc…

Instructions

  1. Set up your pressure canner and place on the stove on, medium high heat. Allow heat up while you assemble your jars.
  2. Clean your jars, set aside.
  3. Peel your potatoes and cut into 1-inch cubes.
  4. Dice your onions.
  5. In each jar fill 3/4 full of potatoes and onion, making sure they are all even.
  6. Add salt, and herbs to each jar.
  7. Pour boiling water over the solids, leaving one inch head space.
  8. De-bubble. Wipe rims. Place band & lids on finger tight.
  9. Load your canner, and pressure can, per your canner’s instructions. At 10 pounds pressure (adjusting for altitude) process these quart jars for 40 minutes.
  10. Allow to cool on a dry towel for 12-24 hours.
  11. Check seals, wash jars, store on the shelf. Enjoy!

How to Cook Canned Potatoes

Cooked canned potatoes are quite versatile, and this herbed version with onions is no exception.

You can cook these as:

  • Mashed Potatoes (draining liquid, adding cream, butter, etc when cooking)
  • Fried Potatoes (drain liquid, fry on the stove top cooked in preferred fat, lard, or oil)
  • Hashbrowns (drain liquid, shred, and fry in preferred fat, lard, or oil)
  • Baked or Air Fried Potatoes (cover with oil before baking, draining liquid)
  • Boiled Potatoes (simply reheating in a small pot and serving as is)
  • Potato Soup (add milk, butter, flour, meat)

My personal favorite is to make soup or to fry them on the stovetop in bacon grease.

Video

FAQs

Can you pressure can potatoes with the skins on? It’s not recommended to leave the skins on the potatoes, but users seem to do it anyways. Skins hold much of the bacteria on the potato, and it’s easier to make sure your jar is properly processed to get rid of the dreaded Botulism if you peel the skins off first. Peeling simply takes the bacteria load way down, making it safer to pressure can. Users who don’t peel their potatoes are what is commonly called ‘rebel canners’; this is not advice I suggest following, since food poisoning from home canned foods is a serious topic. Plus, when you are peeling your potatoes, you can also make sure any green spots come off the potato. Green parts on the potato should never be canned, either. So, peel your potatoes, and practice safe canning every chance you get.

What are the best potatoes for home canning? You can use any type of Potatoe for this recipe, except sweet potatoes. Sweet potatoes need to be done differently than any type of white potato, so they are excluded from this recipe. But you can use russet, gold, yellow, red, purple, white potatoes. You also don’t want to use green potatoes or potatoes that have gone soft or started to rot.

What can I do with liquid lost during canning? There is nothing you can do until you open the jar to cook them. Liquid was most likely lost due to the jar being too full. After you open the jar to cook them you can add more liquid to the potatoes. So long as the seal is good, nothing bad is going to happen to the contents of the jar, except for some color loss. But it remains edible. When you crack the seal to cook, you can then add whatever liquid was lost to the dish.

That’s It!

I prefer to can up gold potatoes; they just taste so good when they are canned and hold their shape.

And no, you do not have to grow your own potatoes to can, I usually process storebought potatoes almost always and save my garden potatoes for fresh eating.

Hope this helps you get some potatoes up on your shelf!

Enjoy!

-Chelsea, The Cottage Vegetable

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

Coupon Codes, Disclaimers, Disclosures Here

Visit The Cottage Vegetable Shop

Garden for your Kitchen: A practical guide to plan and plant a backyard garden that actually helps you in the kitchen

E-Book link, in the SHOP.

“A frugal garden is a used garden: one where every pound of produce can be brought to the kitchen and used”– Chelsea, The Cottage Vegetable

Use coupon code COTTAGEVEG10 for 10% off your purchase site wide at OLLE GARDENS

12-IN 1 Metal Raised bed in Barn Red, featured in my own personal garden

Leave a comment