From my Instagram Photos: Try Canning Potatoes! It's really not hard, I promise! (And top 3 pressure canner picks)

We eat sugarfree and low carb so potatoes are something I pretty much never keep on hand.  But we do  love them!  We just don't regularly eat them due to the starch/sugar/carbs.  Once in a while I'll incorporate them into some of the food we serve when we have non-lowcarb guests over.  I always have to plan ahead for those meals, to allow time to run to the grocery store to get the food items that we don't usually have in the house.  (Think; morning hash browns, potato salad, potatoes with roast, mashed potatoes, cheesy potato casserole, baked potatoes. Yum!  We love potatoes, so sometimes having guests over and serving them is a treat for us too!)

Having canned potatoes on hand in various forms is awesome because I don't have to plan ahead.  I don't have to run to the store.  I simply grab a can of potatoes, open it, and use them.  They are already cooked, often are sometimes canned already seasoned, and cut to size.  So easy to simply pop open a can, and serve with with the roast beef, or quickly throw together a potato salad, etc.

But now let's go one step further.  Your pantry and longer term food storage.  Potatoes are such a comfort food!  For our 'longer' term storage pantry having canned potatoes on hand is a blessing because if the power is out or there are other natural disasters, I have foods (not just potatoes) on hand, already cooked - which means I don't need access to tons of fresh water to cook or make them.  Also, in the event of a time where money is tight, a job loss or any number of other things that happen in life (especially now under our current President) having some emergency food in your pantry is just something you should have.

If you haven't tried pressure canning or have been scared of trying it... do it!  I promise it's not hard and not intimidating at all once you have just a couple canning sessions under your belt. 


If you've never canned anything before and don't know where to start, truly the only thing you really need to can something are canning jars and lids.  

If you have a simple canning jar and a lid/ring, you can can things like jam, jelly, salsa, tomatoes, peaches, pickles, etc. because you don't need any special pressure canner.  You can your jar of tomatoes, peaches, etc. by boiling that jar in any pot large enough to cover it with water and boil it in.

Canning low-acid foods requires special care. This includes red meats, fish, poultry and all vegetables (except for tomatoes).  A pressure canner heats food to high temperatures (240-250 degrees F or higher) and destroys the spores that produce the botulism toxin. A boiling water bath canner, heats food to boiling temperature (212 F), which is not high enough to ensure safety for canning vegetables and other low-acid foods.

Potatoes are one of the many food items that must be pressure canned.  Yes, this involves a pressure canner purchase, however your pressure canner can also be used as a water-bath canner so it's a good investment that has you covered no matter what you want to home can.


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