Do red potatoes need to be soaked overnight before canning?

Probly don't need to be but wouldn't hurt just to insure getting the dirt loosened up and off before processing.

I don't soak any of them. I don't peel them either. I pressure them at 18 pounds for 45 minutes. 15 will kill botulism spores which are often in dirt. I also still boil them for 20 minutes when ever I eat some just to be sure. Here is the batch of white potatoes we did thursday night. I think they are delicious mashed up with some butter

Gary, I was watching a video and they soaked peeled potatoes overnight to remove starch. Is this a necessary process?

Posted when you posted and I guess that answered my question.

That seems unnecessary to me. Doesn't a body need a certain amount of starch? I think starch turns to sugar somehow.
And I believe the vitamins are in the peeling.

We can potatoes every year. Mrs Brownie uses them in vegetable soup and fries them up for breakfast. We use 18# at 45 minutes also. One other note, if there’s to much water in the jars, the starches from the potatoes can boil up and get between the lid seal and the lip of the jar. After a few months, the jar will then loose it’s seal. No one will have to tell you the seal went bad....it’ll stink.

I never soak them. Just wash them good and have at it.

Could you just hot bath them Instead of pressure canning?

I think it takes a certain amount of acid content to make that work, Beav. I don't think taters have enough.

Use search function, there was a pretty informative thread on this topic earlier this spring...around planting time. in essence, certain potatoes (waxy) are better suited for canning. You dont have to worry about the starch with those varieties.

I ended up planting Kennebecs for my canning this fall...