So this is my first time using my new presto 16 quart canner. I followed the instructions in the canner booklet for canning potatoes but I am not sure if this is what it is supposed to look like. I processed them for 40 mins and then cut off the heat and moved them off the heat source. I left them in the canner over night and did not open it until this morning. Is this fine the way it is or did I do something wrong?
by jlewis406
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After your timer goes off, you shut off the heat and let the pressure go naturally down to zero…don’t attempt to cool it down any faster (I leave it right where it is). After you carefully remove the pressure gauge, set the timer for another ten minutes. You can then remove the lid. If the jars are bubbling like crazy, you can leave them in the canner for another 5-10 minutes. Remove the jars to a towel lined surface after that. You do not want to leave them in the canner for much longer and certainly not overnight. That can lead to a condition referred to as flat-sour…certain bacteria can thrive in that temperature…it won’t kill you but the food will have an off taste.
Here is a link to the National Center for Home Food Preservation method of pressure canning potatoes. [https://nchfp.uga.edu/how/can_04/potato_white.html](https://nchfp.uga.edu/how/can_04/potato_white.html)