What are the best tips for Canning potatoes?

Although potatoes can be stored in the root cellar, canning them can help people quickly make soups or potatoes with mash. Any variety of potatoes can be used in home canning, but it is best to use only one variety per dose. It is useful if all potatoes are of the same size, so it can be a good idea to cut them up to 1 to 2 inches (2.54 to 5.08 cm). When canning potatoes, the scatters should be carefully washed and then peeled, as their canning by peeling could increase the risk of botulism. However, home canning can be postponed for a short time if necessary. Potatoes purchased in the store can also be used for food filling. If old potatoes are used for home canning, it is very important to check them carefully whether all damaged areas are not removed before preparation. They prefer slightly soft around the edges, but firm in the center. This requires the potatoes to cook for about 10 minutes to soften them a little. If JSOU potatoes cooked longer than this, they can get worse when they are processed inside the canning container.

After cooking potatoes, they are ready to be placed in a canning container. They should be placed in the glasses just below the mouth of the container. The containers should be filled freely but not too tight. Once it is done, boiling water should be added over the top of the potatoes. To save time, chefs can cook a separate pot of water on the stove simultaneously as they boil potatoes.

Canning potatoes are usually performed using a pressure cooker rather than an open preservative canned, as it helps to ensure food safety. The glasses should be allowed prof.For 10 pounds (4.54 kg) of pressure for approximately 40 to 45 minutes and then let them cool before removing them from canned. This should be done with special pliers called vessels; Is the oneA good idea for the chefs to wear gloves and long sleeves to avoid burning with steam from the pressure cooker.