Canning mashed potatoes is definitely possible! While fresh mashed potatoes may be more common, preserving mashed potatoes by canning allows you to enjoy this favorite side dish long after the potato harvest. Canning mashed potatoes can provide a quick and easy side that only requires opening a jar and warming up. With the right techniques, equipment, and recipe, you can safely can mashed potatoes at home.
Benefits of Canning Mashed Potatoes
Canning mashed potatoes provides several advantages:
– Convenience – Canned mashed potatoes can be quickly heated and served, saving prep time. Once canned, they can be kept for 1-2 years.
– Preserved flavor – Canning locks in the flavor of fully cooked, seasoned mashed potatoes.
– Customization – Canning allows you to prepare mashed potatoes with your own spices, herbs, milk/cream, butter, etc.
– Storage life – Properly processed canned potatoes can be stored for 12-24 months.
– Food security – Having canned staples like mashed potatoes can provide food reserves in case of emergencies.
– Use of abundant produce – Canning lets you preserve potatoes from a bountiful crop or when prices are low.
– Diet-friendly – Canned mashed potatoes retain nutrients and can be low in fat, salt, or sugar if made from scratch.
– Gift giving – Homemade canned goods make great gifts for others. Canned potatoes can be especially helpful for those with limited time or mobility.
Selecting Potatoes for Canning
The type of potato you use is an important factor for successful mashed potato canning. The two main criteria are starch content and moisture level:
– **Higher starch varieties** – Russet, Idaho, and other high starch potatoes hold their texture best when canned. The starch helps the mashed potatoes retain their consistency rather than getting overly soft.
– **Lower moisture varieties** – Waxy or low moisture potatoes like red potatoes are ideal. Higher moisture content potatoes can lead to more liquid in the jars and improper sealing.
Some examples of good potato varieties for canning mashed potatoes include:
– Russet
– Idaho
– Burbank
– Norkotah
– Goldrush
– Yukon Gold
– Red Norland
– Red Pontiac
Avoid using very moist potatoes like round white or yellow Finnish potatoes which break down quickly. Also avoid premade or instant mashed potatoes as they may contain preservatives and affect canning results.
Equipment Needed for Canning Mashed Potatoes
Canning mashed potatoes safely requires specialized canning equipment:
– Pressure canner – A pressure canner is necessary to achieve the 240°F temperature needed to kill bacteria in low acid foods like mashed potatoes. Do not substitute with a boiling water bath canner.
– Canning jars – Use proper mason jars made for home canning. Standard mouth pint or quart size jars are recommended.
– Lids and rings – Always use new, unused canning lids each time. Metal rings can be reused if in good condition.
– Jar lifter – A specialized jar lifter makes lifting hot jars in and out of the canner safe and easy.
– Bubble remover and headspace tool – A non-metallic bubble removing tool helps release trapped air bubbles and ensure proper headspace.
– Clean towels – Towels are useful for wiping rims of filled jars.
Canning mashed potatoes can also be done more conveniently using an electric multi-use pressure canner. These all-in-one appliances safely process jars by regulating timing, pressure, and temperature automatically.
Directions for Canning Mashed Potatoes
Follow these steps for safely canning perfect mashed potatoes at home:
##### Prep the potatoes
Wash, peel and chop whole potatoes into similar sized pieces for even cooking. Place chopped potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until very tender and falling apart, about 10-15 minutes.
##### Make the mashed potatoes
Drain the potatoes reserving the cooking liquid. Mash the potatoes while still hot, adding butter, milk, salt, pepper, or any other seasonings as desired. The potatoes should be smooth and free of lumps.
| Mashed Potato Tips for Canning |
|---|
| – Add citric acid or lemon juice to help acidify |
| – Use reserved cooking liquid to adjust thickness |
| – Do not add cheese, sour cream, or other dairy |
| – Set aside 1 cup to mix with potato water for canning |
##### Prepare the canning liquid
In a large pot, combine 1 cup mashed potatoes and 4 cups reserved potato water. Mix together well. This starch and water mixture helps ensure the proper consistency in the canned mashed potatoes.
##### Fill the jars
Ladle the mashed potatoes into clean mason jars leaving 1 inch of headspace. Remove any air bubbles and add more potatoes to maintain headspace if needed. Wipe jar rims with a clean towel.
##### Process the jars
Place lids and screw bands on filled jars. Load jars into the pressure canner and process at 11 PSI for 1 hour and 15 minutes for pints, 1 hour and 30 minutes for quarts. When done, turn off heat and allow canner to depressurize naturally.
##### Cool and store
Remove jars from canner and cool completely at room temperature for 12-24 hours. Check that all lids have properly sealed. Wipe down and label sealed jars. Store in a cool, dark place for up to 2 years. Refrigerate after opening.
Tips for Best Results
– Start with high quality potatoes and prep them consistently for even cooking.
– Keep potatoes very hot during mashing and filling into jars to prevent spoilage.
– Ensure proper headspace and remove bubbles for a good seal.
– Follow validated processing times precisely.
– Allow jars to cool and set undisturbed to prevent seal failures.
Adding Flavor to Canned Mashed Potatoes
One benefit of home canning is infusing mashed potatoes with different flavors:
– Minced garlic – Garlic powder becomes bitter when canned but minced garlic adds a fresh bite.
– Herbs – Try dried dill, rosemary, thyme, or other herbs best suited to potatoes.
– Spices – Pepper, paprika, chili powder, cumin and more can provide a flavor kick.
– Citrus – A bit of lemon juice helps acidify and gives brightness.
– Horseradish – Grated fresh horseradish makes zesty canned mashed potatoes.
– Bacon – Crisp cooked chopped bacon enhances any mashed potatoes.
– Sun-dried tomatoes – Chopped sun-dried tomatoes add sweetness and richness when canned.
– Caramelized onions – For depth of flavor, sauté onions before adding to potato mixture.
Mashed Potato Recipes for Canning
Try out these yummy mashed potato recipes made for canning:
Roasted Garlic Mashed Potatoes
Ingredients:
– 3 lbs russet potatoes, peeled and chopped
– 1⁄4 cup butter
– 1⁄2 cup half and half
– 1⁄4 cup cooking liquid
– 2 tbsp olive oil
– 6 cloves garlic, minced
– 1 1⁄2 tsp salt
– 1⁄4 tsp pepper
Instructions:
Sauté garlic in olive oil until fragrant. Set aside. Boil potatoes until tender, about 10 minutes. Drain, reserving liquid. Mash potatoes with butter, half and half, and 1⁄4 cup cooking liquid. Season with salt and pepper. Add roasted garlic. Fill jars leaving 1 inch headspace. Process 1 hour 15 minutes at 11 PSI.
Bacon Cheddar Mashed Potatoes
Ingredients:
– 3 lbs Yukon gold potatoes, peeled and chopped
– 6 slices bacon, cooked and crumbled
– 1⁄4 cup butter
– 1⁄2 cup milk
– 1 cup cheddar cheese, shredded
– 2 cloves garlic, minced
– 1 1⁄2 tsp salt
– 1⁄4 tsp pepper
Instructions:
Boil potatoes until tender, about 10 minutes. Drain, reserving liquid. Mash potatoes with butter, milk, cheese, garlic, salt, and pepper. Stir in crumbled bacon. Fill jars leaving 1 inch headspace. Process 1 hour 15 minutes at 11 PSI.
Ranch Mashed Potatoes
Ingredients:
– 3 lbs red potatoes, peeled and chopped
– 1 packet ranch dressing mix
– 1⁄4 cup butter
– 1⁄2 cup milk
– 2 tbsp fresh chives, chopped
– 2 cloves garlic, minced
– 1 1⁄2 tsp salt
– 1⁄4 tsp pepper
Instructions:
Boil potatoes until tender, about 10 minutes. Drain, reserving liquid. Mash potatoes with butter, milk, dressing mix, chives, garlic, salt, and pepper. Fill jars leaving 1 inch headspace. Process 1 hour 15 minutes at 11 PSI.
Frequently Asked Questions
Here are answers to some common questions about canning mashed potatoes:
Why do mashed potatoes need pressure canning instead of a water bath?
Mashed potatoes are low in acid with a pH above 4.6. This allows bacteria like botulism to grow. Pressure canning brings the internal temperature up to 240°F, hot enough to kill any potential botulism or other foodborne pathogens.
How long will properly canned mashed potatoes last?
If following an approved recipe and processing method, the shelf life of home canned mashed potatoes is 1 to 2 years. Always inspect jars before use and never consume from any that are leaking, bulging, or otherwise seem spoiled.
Can I adjust the thickness of mashed potatoes before canning?
Yes, the thickness can be adjusted by adding more or less reserved potato water before filling the jars. Take care not to make the mixture too thin, as watery mashed potatoes may not properly seal.
Why do some mashed potato recipes for canning include potato water?
Adding starchy potato water helps canned mashed potatoes retain the proper thick, creamy texture after canning and storage. It prevents them from being too thick or gummy.
Is it necessary to use citric acid or lemon juice?
While not required, adding an acidic ingredient like citric acid or lemon juice helps create a slightly acidic environment. This extra acidity provides an added layer of protection against potential spoilage. Use about 1 teaspoon per quart jar.
Conclusion
Canning leftover mashed potatoes to enjoy later is certainly possible with the right techniques. Pressure canning is a must to safely preserve the potatoes. Choose higher starch, lower moisture potatoes and adjust seasonings to create flavorful canned mashed potatoes. Following proper processing times and cooling procedures will ensure properly sealed jars that can be stored for up to 2 years. Home canned mashed potatoes make quick and easy side dishes while reducing food waste. Give mashed potato canning a try this season for delicious and convenient homemade results.