Is canning potatoes with the skin on safe?

Directions for Canning Potatoes.

Karen in Arizona asks.

I pressure canned white potatoes. I packed them raw and left the skins on. I have been told that leaving the skin will cause them to be toxic.

I am trying to find out if this is true before I eat the potatoes I have canned. Do you have any info regarding this?

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Karen

I did not know the answer to this so I googled and did a little digging. The only thing I can find is that they must be skinned. The reason is that the spores that can cause botulism are found in the soil. Since the potato grows directly in the soil there is a higher chance that botulism may be a risk. 

Since we both live in the southwest USA we need to be aware of botulism risks. I was told my my local extension service that these spores are more evident in dirt in the western US.

I'm like you in that I'd much prefer to can with the skins on, and I know that I have seen many blogs where people are canning with the skin. You'd have to make your own call on it. If you do choose to can with the skins, be sure and scrub them well.  Always use a pressure canner whether you peel the potatoes or not.  

Personally I'll go ahead and skin the potato. Then we'll have fried potato skins for supper the night after I can potatoes.

As far as boiling the potatoes before canning. The times that are recommended are assuming the potato is already hot when it is jarred. I'd be sure and boil them first. It is not really that much more work and worth the peace of mind.

Sharon

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