[BetterNow]

I’ve been canning for 30 years, and pressure canning for about ten, so I’ve had lots of things happen in that time. Siphoning (when you lose liquid from jars in the pressure canner) can happen when heating, cooling or reducing pressure is happening too fast. I’ve had it happen to me, producing less than USDA perfect head space. I have also canned bone-in chicken without adding any liquid, and this results in lots of head space. In my experience, the sealed jars are shelf stable & food safe. I might chose to use the ones with more head space first, but I wouldn’t worry about putting them in the fridge or throw them out if I didn’t use them this month. As with any “shelf stable” product, home or commercial canned, give it the sniff test when you open it.

If they siphoned a lot, I might leave them on the counter for a week or two, to make sure they stay sealed, although I haven’t had any lose a seal after the first day or so. FWIW, I have canned potatoes only once or twice, with liquid added, and wasn’t really pleased with the results – too mushy. Some folks do something called “dry canning” – not to be confused with oven canning dry goods like rice and flour – it refers to canning without adding liquid, and lots of folks LOVE to can potato chunks this way. With this method there is LOTS of head space, and the people who use it seem unconcerned about the safety of the canned product. I may try it this year after the weather cools.

Hope this helps! Disclaimer: I’ve been breaking the canning rules since before I knew they existed.

[culdesacgrocerygarden]

Following: I just picked up 50 lbs yukon gold yesterday morning! I’ve never done potatoes either. Miss Lippy posted a really good video yesterday for a method that I never had seen before and Wanda has lots of potato videos to I think.

[Art]

Although I haven’t been personally canning for as many years as most of those my age, I did grow up watching things being canned and I am guy after all. The interesting thing about Ms Lippy’s method is the removal of as much starch as possible without actually cooking the potatoes. I haven’t looked at my copy of the Ball book yet to see if it’s in there, but it’s on my to-do list.

[Backyardfarmer]

I’ll have to check out Miss Lippy’s video. Thanks!

[Backyardfarmer]

Thank you! I appreciate your help! I didn’t plan on canning potatoes but when the ones we grew started getting some eyes, I had to do something so they wouldn’t go to waste. I watched Miss Wanda’s video on canning potatoes and then attempted it. Maybe if they turn out mushy they’ll still work for mashed potatoes!

[Nora36]

Im no expert, but have been canning russet potatoes for a few yrs. As long as they’re sealed, they’ll be fine. Siphoning happens. Make sure to debubble as best you can. I do raw packed, after soaking and rinsing. Russets are starchy, yes, reason soak a few times. They’re my husbands husband’s favorite. They do hold their shape and are not mushy. I open jar, drain and quick rinse and can make a decent potato salad, home fries, etc. I canned 10lbs yesterday, I had some siphoning in a couple of jars. Have another 18lbs that I prepped before bed that I have to can up today. Didn’t plan on 18lbs, they were going to go into basement to replace the 10lbs, but the “eyes” got it!!

[jeannie34]

Walmart sale on canning lids

[CrazyDazes]

I can lots of our potatoes every year. If the pressure gets a little too high, yes liquid will siphon out. If the jars are sealed, they should be good. But like others said, use those first. Canning takes a lot of practice, so KEEP ON CANNING! You get practice and your family gets food for the future.

[Tori]

Since we are talking about canning potatoes, I’d like to know how long to let them cure before canning.

[ContentedLady]

Good question. I have some in my cool, dark basement. I’m trying to decide to can or leave them in storage. I’m worried they’ll spoil. I have a mesh bag and also a plastic cube container. Would those be okay to store them in or shouldn’t they be stacked on top of each other?

[Tori]

I asked in the live feed last night and Danny said 10 to 14 days, I believe. As for storage, make sure to have air holes in whatever you use. I don’t have a cool place, so I’m canning. This is the first year I’ve had potatoes produce enough so I’m excited!

[HomesteadParadise]

They are totally fine although it is not usda approved I myself can both types of potatoes with liquid and without the ones with liquid are great for mashed potatoes and the dry potatoes are perfect for future frying and both are safe to store on the shelf for long periods of time as long as the seal stays intact..