Kim, Absolutely, if you’re planning to use the canned potatoes for mashed potatoes or pureed in soups where a softer texture is desirable, it’s perfectly fine if they get very soft during canning. This can even be helpful for achieving that smooth and creamy consistency in mashed potatoes.

Great question, Cheryl! The main difference between an electric pressure cooker and a pressure canner is their purpose and capacity. A pressure cooker is typically used for quickly cooking food, like potatoes, by trapping steam to increase the cooking temperature. It’s great for fast meals.

On the other hand, a pressure canner is designed for canning low-acid foods (e.g., vegetables, meat) to preserve them for long-term storage. It has a larger capacity and is suitable for home canning. You can learn more in this article by the MSU Extension: Pressure cookers versus pressure canners.

If you want to get into home canning vegetables and meats, you’ll need to purchase a pressure canner. Check out this article for my recommend canning equipment: 6 Tips to Prepare for Canning Season.