Canning any vegetables or fruits is a great way to enjoy fresh food throughout the year. Potatoes are one of the vegetables you can easily preserve by canning.
Now, you may ask, Are Kennebec potatoes good for canning?
No, you can’t preserve Kennebec potatoes by canning as they are high in starch. For canning, high starch and low moisture potatoes are not suitable as they’ll fall apart in the long canning process. However, blue potatoes are well-suitable for canning purposes.
In this article, I’ll try to elaborate on why Kennebec potatoes aren’t recommended for canning and how to preserve them if you want. So, let’s get started.
Are Kennebec Potatoes Good for Canning?
No, Kennebec potatoes are not highly suitable for the canning process. Canning potatoes is a popular method to preserve them throughout the year. Kennebec potatoes are known for their excellent taste and texture when cooked and are recommended for fresh consumption.
As Kennebec potatoes have high starch so they absorb water pretty quickly and gradually fall apart. If they’re canned, they can become mushy and lose their texture during the canning process. Starchy potatoes like russet and Kennebec are not recommended for canning. High starch-content potatoes will lose their structure in the long canning procedure.
Rather, thin-skinned potatoes with a waxy texture and low starch, are well suitable for canning. Also, they hold together the structure even after cooking or boiling. So, canning these potatoes will produce some clear liquid.
5 Reasons Kennebec Potatoes Are Bad for Canning
Although, Kennebec potatoes are popular for their culinary uses not recommended for canning for some reasons. Those are-
High Starch Content
Just like russet potatoes, Kennebecis has high-medium starch content. Whereas, for canning, it’s suitable lower in starch and texture retention type potatoes. Kennebec potatoes with high starch tend to fall apart and turn into a mushy substance. That’s why it’s not recommended for canning purposes.
As high-starch potatoes tend to absorb water during the canning process, so Kennebec isn’t suitable. Because it can lead to higher water content in canned food that’ll make it less desirable and affect the flavor.
In the canning process, there is high pressure and heat. It can affect the texture and structure of Kennebec potatoes. As mentioned before, with high starch content, it can lose its shape and firmness. That’s why it’s not recommended.
Kennebec potatoes have a mildly sweet, nutty, and earthy flavor. During the canning process, it’ll absorb the water and by diluting it’ll become a less desirable flavor canned product.
Kennebec potatoes can lose their natural yellow-golden color if exposed to the air or during the canning process. So, that’s what makes it not suitable for canning.
How to Can Kennebec Potatoes?
Still, if you want to preserve the potatoes by canning, follow the given instructions. But before that, I’m suggesting my other article on – Best potatoes for Vichyssoise
Step 1: Select The Potatoes
Start by selecting fresh, firm, and mature Kennebec potatoes without any sign of decay. Wash them thoroughly and peel the skin. Cut those into chunks or cubes then.
Step 2: Blanch The Potatoes
Then, fill a large pot with water and boil it. Add the potatoes and blanch them for 2-3 minutes, not more than 5 minutes otherwise the potatoes will disfigure.
Step 3: Prepare Canning Jars
Wash the canning jar, lid, and rings with hot water. Place the jars in a separate pot and fill them with water. Heat the jars for sterilization.
Step 4: Prepare Canning Liquid
Combine 2 cups of water and 2 tbsp salt for each quart-sized jar and bring it to a boil. Carefully, place the blanched potatoes in the sterilized jar and fill the jar with the boiling liquid. Make sure to cover the entire potato with the liquid leaving 1-inch headspace.
Step 5: Remove Air Bubbles & Seal
Now, gently tap on the jar to remove any air bubbles from the jar. With a damp cloth wipe the jar and place the lid on with a secured ring. Tighten them securely.
Step 6: Canning Process
According to the manufacturer’s instructions, process the jars in the pressure canner. You’ll need to place the jars in the canner, add water and process the jars according to the recommended pressure(typically 30-40 minutes at 10 pounds of pressure).
Step 7: Cooling & Storing
After canning, carefully remove the jars from the canner and place them on a surface for cooling down. Allow them to cool overnight, then check if the seals are tight and do not move. Then, store the jars in a cool and dark place for up to one year.
Note: I won’t recommend canned Kennebec potatoes as the result will be disappointing and the taste will be affected. Still, if anyone wants to experiment, please follow the given instructions and you’ll get the result. Thank you!
That’s everything on – are Kennebec potatoes good for canning? I hope you’ve now no more confusion.