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Ingredients

• 14 pounds potatoes
• Water for boiling
• 7 teaspoons canning salt (optional)
• Fresh water for filling jars

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Equipment Needed

• Pressure canner
• 7 quart-size canning jars
• New canning lids and bands
• Large stockpot
• Jar lifter
• Funnel
• Bubble remover tool
• Potato peeler
• Sharp knife
• Cutting board

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Step 1: Prepare the Potatoes

Wash the potatoes thoroughly under cool running water.

Peel the potatoes to remove all skin.

Cut into:

• Cubes
• Chunks
• Small whole potatoes (if very small)

Place peeled potatoes into a bowl of cold water to prevent browning.

Preparation Intensity

• Time: 20–30 minutes
• Difficulty: Easy
• Temperature: Room temperature

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Step 2: Pre-Cook the Potatoes

Bring a large pot of water to a boil.

Add the potatoes.

Cooking Intensity

• Heat Level: High
• Temperature: 212°F (100°C)
• Cook Time: 2–5 minutes

The potatoes should be partially heated but not fully cooked.

Drain immediately.

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Step 3: Prepare the Jars

Wash jars thoroughly in hot soapy water.

Keep jars hot until ready to use.

Prepare lids according to manufacturer instructions.

Preparation Intensity

• Time: 10 minutes
• Water Temperature: Hot but not boiling

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Step 4: Fill the Jars

Pack the hot potatoes into hot jars.

Leave:

• 1 inch headspace

Add:

• 1 teaspoon canning salt per quart (optional)

Pour boiling water over potatoes.

Maintain the 1-inch headspace.

Use a bubble remover tool to release trapped air.

Wipe jar rims clean.

Apply lids and screw bands fingertip tight.

Filling Intensity

• Time: 15 minutes
• Water Temperature: 190–212°F (88–100°C)

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Step 5: Prepare the Pressure Canner

Place the filled jars into the pressure canner.

Add the recommended amount of water according to your canner’s instructions.

Secure the lid.

Heat the canner.

Allow steam to vent for:

Venting Intensity

• Heat Level: High
• Time: 10 minutes

Proper venting removes trapped air and ensures accurate pressure.

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Step 6: Pressure Can the Potatoes

After venting, place the pressure regulator on the canner.

Bring the canner to the appropriate pressure.

Pressure and Processing Time

Dial-Gauge Canner

• 11 PSI at elevations up to 2,000 feet

Weighted-Gauge Canner

• 10 PSI at elevations up to 1,000 feet

Processing Intensity

• Heat Level: Medium-High
• Processing Time: 40 minutes for quart jars
• Temperature Inside Canner: Approximately 240°F (116°C)

Maintain steady pressure throughout the entire processing time.

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Step 7: Cool the Canner

When processing is complete:

Turn off the heat.

Allow the canner to cool naturally.

Cooling Intensity

• Time: 30–60 minutes
• Do Not Force Cool

Wait until pressure reaches zero before opening.

Carefully remove the lid away from your face.

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Step 8: Remove and Cool the Jars

Using a jar lifter, remove jars from the canner.

Place them on a towel-lined surface.

Allow jars to cool undisturbed.

Cooling Time

• Time: 12–24 hours
• Temperature: Room temperature

Do not tighten bands or press lids during cooling.

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Step 9: Check Seals

After cooling:

Remove bands.

Check that each lid is properly sealed.

A properly sealed lid should not flex when pressed.

Wash jars, label them, and store in a cool, dark place.

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Time and Temperature Summary

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Tips for Successful Canned Potatoes

Use Fresh Potatoes

Freshly harvested potatoes provide the best texture and flavor.

Avoid Overcooking

The potatoes will continue cooking during pressure canning.

Uniform Pieces

Cut potatoes into similar sizes for even heating.

Use Clean Equipment

Proper sanitation helps ensure food safety and quality.

Label Everything

Include the date of canning on each jar.

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Best Potato Varieties for Canning

Excellent choices include:

• Yukon Gold
• White Potatoes
• Red Potatoes
• Kennebec Potatoes

These varieties maintain their texture better after processing.

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Ways to Use Home-Canned Potatoes

Breakfast Skillet

Drain and fry with onions and peppers.

Potato Soup

Add directly to homemade soup.

Mashed Potatoes

Heat and mash with butter and milk.

Casseroles

Use in cheesy potato bakes and gratins.

Stews

Add directly to beef or chicken stew.

Roasted Potatoes

Drain, season, and roast until crisp.

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Storage Instructions

Store sealed jars in:

• Cool location
• Dry area
• Dark pantry

Shelf Life

• Best quality within 12–18 months
• Often remains safe longer if seals remain intact

Once opened:

• Refrigerate immediately
• Use within 3–4 days

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Frequently Asked Questions

Can potatoes be canned without a pressure canner?

No. Potatoes are a low-acid food and must be pressure canned for safe preservation.

Can I leave the skins on?

For best results and quality, peeling is recommended.

Why did my potatoes become cloudy?

Cloudiness may result from excess starch and is usually harmless if proper canning procedures were followed.

Can I season the potatoes?

Only canning salt is recommended during processing. Additional seasonings can be added when serving.

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Nutrition Information

Per 1-Cup Serving

• Calories: 135
• Protein: 3g
• Carbohydrates: 31g
• Dietary Fiber: 3g
• Sugars: 1g
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 320mg (with canning salt)
• Potassium: 720mg
• Calcium: 20mg
• Iron: 1mg
• Vitamin C: 15% Daily Value
• Vitamin B6: 12% Daily Value