[goodwithagun]

Also, do they whip up nicely?

[Uncle Ike]

The traditional way of storing potatoes doesn’t involve canning or freezing —

*don’t wash the dirt off after you dig them up
*store in a cool, dark, space (if you don’t have a cellar, an inside closet should do)
*store in layers in wooden crates or baskets, with newspaper between each layer

This method should keep your potatoes most of the way through the winter, and the bottom layers should be suitable for seed for next season...

HTH

[Mr. K]

i love canned potatoes!

[4yearlurker]

Back in the day folks would build a drawer system under and behind the cellar steps. Make sure the drawers are slated for air to get through and don't let the spuds touch each other. Single layers.

[Cyber Liberty]

We canned a bunch once, and they were great! For gosh sakes, don’t freeze them!

[mnehring]

Take this from someone who has zero experience canning but has seen grandma and mom do it thousands of times.

Try canning diced up potatoes with garlic cloves or some herb sprigs.

Or,

Dehydrate and store dry in sealed cans.

[Ab Alius Domitor]

My wife and I started canning a year ago; beef, chicken, pork,fish and some vegetables but haven’t tried potatoes yet. My mom used to can the smaller potatoes whole and they were good. My suggestion would be to can a few pints of diced and whole ones. Let them set for a few days then try them and decide which you like best. Even if you couldn’t use them for mashed potatoes you could use them in soups etc and use the dry stored ones for the other purposes. Since they will be cooked you want to make sure to add them to the soup late in the cooking process.

[exDemMom]

I don’t know about how well they would whip up—they might be lumpy—but I will put a word of caution out there.

I presume you know this already, but just in case—any time you can potatoes or any other low-acid food, make sure you cook them at boiling temperature for 20 minutes before eating them. You can’t see or smell botulinum toxin, but that cooking step should destroy it if it’s there. Also, low-acid foods should be pressure-canned.

Anyway, good luck.

[Jacquerie]

Dry your spuds. Don’t can them.

[Cyber Liberty]

We canned a bunch once, and they were great! For gosh sakes, don’t freeze them!

[Kirkwood]

I would freeze some for french fries and hash browns. Dehydrate some for casseroles. Finally leave the rest whole in cool storage for fresh potatoes. If the fresh ones start going soft, dehydrate the remaining ones.

[Will88]

White potatoes are definitely supposed to be pressure canned, if you should decide to can them.

http://nchfp.uga.edu/how/can_04/potato_white.html

[WorkingClassFilth]

Pressure can the potatoes - boiling at 212F will not safely preserve the spuds from botulism potential because these are low acid vegetables.

Ask questions here: http://www.freshpreserving.com/tools/faqs.aspx

[Harmless Teddy Bear]

Yes potatoes can nicely. Use a pressure canner not a water bath.

I have never whipped them but I see no reason why they shouldn't.

[phockthis]

I have heard the burying them with a layer of straw between them will help preserve them also.

[dupree]

My suggestion: Go to the grocery store and buy a bag of potatoes when you need them. I just bought a ten-pound bag for two dollars and they taste great.

Why take unnecessary risks (bacteria) and hours of time, plus heating the house up, with canning? I can’t believe anyone can save money doing it yourself when you can buy a can of fruit or vegetables for under one dollar at most grocery stores.