Canning - Tailspin Farms

How many pounds of potatoes does your family go through in a year? Probably more than you think! Canning potatoes gives you a great quick fix item from your pantry. You can use canned potatoes in so many ways! Try adding them to soups, stews, and casseroles. And don’t forget about mashed potatoes! I have to say when you are trying to figure out what to fix for dinner canned potatoes is a time saver.

Canning Potatoes

For 7 quart jars you’ll need about 20 pounds.. That is an average of 2.5 to 3 pounds per quart. This will vary according to the size of your potato and how much peeling you do.

Supplies and Ingredients

Pressure Canner
Canning jars
Canning lids and rings
Jar lifter and canning funnel
Large bowl
Potato peeler
Sharp knife

Ingredients

Potatoes – about 20 pounds will do 7 quarts
Canning salt – optional
Sea salt –

Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.

Preparing the Potatoes

Wash and peel your potatoes. Cut into pieces between 1-2 inch cubes.

Fill a large bowl with cool water and stir in 2 teaspoons of sea salt. Stir it up until it dissolves. This will keep the potatoes from turning brown as you cut them up. This will also rinse away some of the starch. When you are done peeling and cutting, drain, and I like to rinse again. The more you rinse the less starchy your jars will be.

If you have small potatoes that are 1 to 1½ inches in diameter you can leave those whole. Larger potatoes need to be cut into ½ to 1-inch cubes. As you cut them, put them into the salt water. If you have time, leave them in the water for 20 to 30 minutes, changing out the water about halfway through. After the potatoes have soaked in the salt water, get the tea kettle going for the hot to pour over the jarred potatoes.

Drain the potatoes in a colander. Pack the potatoes into the hot jars, leaving 1 inch headspace. Now add the boiling water leaving 1 inch of headspace.

Add canning salt, if desired, using ½ teaspoon in pints, ¾ teaspoon in 1½ pints and 1 teaspoon in quarts. Using a bubble popper or thin knife, run it around the inside of the jar to release any trapped air. Top off with boiling water if needed.

Wipe the rim of the jar with a clean dry cloth or paper towel to make sure it’s clean.

With your lid lifter, pull out the lids and put them on the jars. Screw the rings on finger tight.

Now take that water the lids and rings were in and pour that into the canner, adding a splash of white vinegar if you have hard water.

Processing Potatoes

Ok. Now that the lids are on, it’s time to put the jars into the canner. Put the lid on and seal it and turn the heat to high.

Allow the canner to vent for the specified length of time for your canner.

Now put the regulator on the air vent and bring it up to pressure.

Once it has reached the required pressure, start your timer.

Processing Times

Pints – process for 35 minutes
Quarts – process for 40 minutes

Be sure to use the pressure according to your altitude see the chart below. For more information, see this altitude adjustments page.

When the processing time is up, turn off the heat and allow the pressure to return to zero.

Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.

Make sure the lid is facing away from you when you open the canner.

After processing, remove the jars from the canner and allow them to sit undisturbed for a minimum of 12 hours.

After 12 hours, check the seals, wash and label the jars, and put them away.

Canning potatoes at home gives you a lot of bang for your buck!

Especially if you grow your own.

But you can also save big by stocking up when potatoes are on sale in November and December.

Stored properly, canned potatoes will last a minimum of 2 years.

Must You Really Peel for Canning?

Canning potatoes with skins on is not recommended. Potatoes need to be peeled for canning. It is a safety issue, not just a quality issue. Peels will naturally carry more bacteria that is found in the dirt. Scrub as you like. You’ll still get a cleaner product if you peel.

Yes, you really must peel. The reason is that the spores that can cause issues with botulism are found in the soil. Since the potato grows directly in the soil, there is a higher chance that botulism may be a risk. This is the same with all root crops.

How to Reduce Starchiness in Home Canned Potatoes

Rinse, rinse, and rinse again to reduce starchy, cloudy water. Adding clean, fresh water will reduce the amount of starch in the jars. That high starch content is unappealing but not dangerous.

One thing I noticed with my last batch of potatoes. As the jars set on your shelf… the water gets more starchy with time. This is normal and doesn’t hurt a thing. So don’t be surprised by the unappealing look.

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Blessings, Margarita & Stace

Tailspin Farms

Pressure canning dry beans is an excellent way to preserve nutritious ingredients that can be used in a variety of recipes. However, many people avoid this process because it often involves soaking the beans overnight, which can be time-consuming and inconvenient. Fortunately, there is a simple solution: the easy no soak method. This approach saves both time and effort while still producing delicious, canned beans that are ready to use whenever you need them.

My mom taught me how to can dry beans this way over sixty years ago. Since I started my own family, I have used this method of canning dry beans.

Disclaimer: Canning dried beans without soaking is referred to as rebel canning meaning this method is not approved by the National Center for Home Food Preservation. Canning dried beans USDA (United States Department of Agriculture) is not recommended. You will not find this exact recipe in a Ball canning book or any other canning book. Recipes approved by the National Center for Home Food Preservation require you to either cook the beans first or soak them for an extended period of time. For further safety, you can check the USDA guidelines on how to can dried beans.

Canning pinto beans dry can be done safely if you follow all safety precautions. For this recipe I am pressure canning pinto beans but you can use any dry bean you want. You can use kidney beans, navy beans, great northern beans, black beans or any other dried beans.

Equipment

Pressure canner – You must use a pressure canner when canning beans. Since beans are a low-acidic food you cannot use a water bath canner or a pressure cooker when canning dried beans.
Funnel – A funnel will make adding the beans into the jars much easier especially if you’re not using a wide mouth jar. It is recommended to use stainless steel anytime you are canning.
Debubbler – A debubbler will help to remove any air pockets the beans may create. If you do not have a debubbler a butter knife also works great.
Magnetic lid wand – This will help keep your lids sterile when applying them to your jars.
Stockpot – A stockpot is needed to boil hot water to pour over the beans. It is recommended to use a stainless steel pot as with any canning.
Jars – For this recipe pint or quart jars work best. Wide mouth jars work great but as long as you have a funnel you can use regular mouth.
Lids – Lids need to be new unused canning lids.
Rings – The rings can be used as long as they do not show signs of rust.

Ingredients

Dry beans – You do not have to use pinto beans. This recipe works for any dry beans.
Salt – As with any canning recipe you will need to use canning salt. Not traditional salt.
Water – Hot water.

Vinegar – You won’t be using vinegar in the recipe. It will be used to wipe the rims of your jars to remove any oil or debris.

Depending on what size jars you are using you will need to adjust the recipe accordingly. For pint jars you will add 1/2 a cup of dry beans. For quart jars you will add 1 cup of dry beans. Pint jars you will add 1/2 a teaspoon of salt to each jar. Quarts you will add 1 teaspoon of salt to each jar.

Step 1: Choose Your Beans

Select high-quality, fresh dry beans from a trusted source. Measure out the amount of beans you need based on your jar size and add them to a strainer. For quarts you will need 1 cup of beans for every quart jar. For pints you will need 1/2 a cup of beans for every pint jar.

Step 2: Prepare the Jars and lids.

Wash your jars, lids, and bands in hot soapy water, then rinse them well. Add your canning lids to a pot of water and let boil.

Step 3: Boil water

In a large stock pot or tea kettle add hot water and bring it to a boil. Once it is boiling set it aside.

Step 4: Prep canner

Add water to your pressure canner up to the bottom fill line or approximately 3 quarts of water. Turn the burner on to begin heating the water.

Step 5: Fill the Jars

Using a scoop, transfer the washed beans into your canning jars. For quarts add 1 cup of beans and for pints add 1/2 a cup of beans. (It is going to look like a lot of empty space in the jar but DO NOT add more beans than the recipe calls for. The beans are going to expand as they cook and soak up the liquid. If you have too many beans in a jar it will cause it to burst.) Add salt (this is optional) 1 teaspoon for quarts and 1/2 a teaspoon for pints. Pour the boiling hot water over the dry beans. Leave 1 inch headspace.

Step 6: Add lids and rings

Add vinegar to a rag or paper towel and wipe the ring of each jar to remove any oil, food, or debris. Using the magnetic lid wand place your clean unused lids onto each jar and add a ring. Don’t over tighten the rings but ensure they are on finger tight.

If any of your beans float look them over thoroughly to ensure nothing is wrong with them. If you see a bad bean remove it.

Step 7: Process

Add your jars into heated water in your canner. Place your lid on and ensure it is locked. Turn up the heat on your stove. Once you see a steady stream of steam coming from the vent start the timer for 10 minutes. Dry beans need to process at 10 pounds of pressure. Allow it to vent for 10 minutes and then place your weighted gauge on the canner. (If you’re using a dial gauge canner add your pressure regulator.) Once the weighted gauge begins to rock start your timer for 90 minutes if you’re processing quarts or 75 minutes for pints.

Step 8: Remove jars

After the allotted processing time turn the burner off. Do not do anything to the canner. Allow the canner to cool naturally until the air vent has gone back down. Once the air vent goes back down remove the pressure regulator or weight whichever your canner has. Allow the canner to set for 10 minutes. After 10 minutes open your canner and using the jar lifter remove the jars from the canner.

In conclusion, canning dry beans without soaking is easy and straightforward. Just remember always follow safe home-canning practices, including proper jar preparation and processing time. With these simple steps, you can have delicious and nutritious beans ready to eat at any time!

Have questions? Please ask below on this post. And I’d love to see pictures of your canning projects!

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Blessings, Margarita & Stace

Tailspin Farms

Category: Canning

Canning Potatoes

Canning Potatoes

Supplies and Ingredients

Ingredients

Preparing the Potatoes

Processing Potatoes

Processing Times

Must You Really Peel for Canning?

How to Reduce Starchiness in Home Canned Potatoes

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Blessings, Margarita & Stace

CANNING DRY BEANS WITHOUT SOAKING

Equipment

Ingredients

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Blessings, Margarita & Stace