How to Pressure Can Potatoes: Step-by-Step Guide for Perfect Pantry Potatoess

Name: Pressure Canned Potatoes Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 10 pounds potatoes ((choose a variety that will hold its shape well when diced, like Yukon Gold)); Fresh water for boiling and canning; Canning salt ((optional, 1/2 teaspoon per pint or 1 teaspoon per quart))

Canning potatoes is a smart way to fill your pantry with ingredients ready for soups, casseroles, or a side dish anytime. If you want to save money, cut food waste, or enjoy having homemade pantry items, these canned potatoes will become your favorite for easy and tasty meals throughout the year. It’s also great for using up a lot of potatoes or buying them cheap.

You’ll end up with soft, slightly salty potatoes perfect for any dish you want. With just a few basic items and some time, you’ll end up with jars of ready-to-eat potatoes whenever needed. It’s convenient to pick a jar from your pantry, knowing you’re moments away from a filling, homemade dish. It’s definitely one of the most practical pressure-canning recipes.

Pressure Canned Potatoes Recipe

Makes 8-9 pints of simple, shelf-stable canned potatoes.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size pints

Equipment

Canning jars (pint or quart), lids, and bands
Large pot (for boiling potatoes)
Jar lifter
Canning funnel
Bubble remover tool (or non-metallic spatula)
Clean cloths or paper towels
Potato peeler and knife
Cutting board
Pressure canner (adjust pressure for altitude if needed)

Ingredients

10 pounds potatoes (choose a variety that will hold its shape well when diced, like Yukon Gold)
Fresh water for boiling and canning
Canning salt (optional, 1/2 teaspoon per pint or 1 teaspoon per quart)

Instructions

Prepare your jars and canner. Wash your canning jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until needed by placing them in a simmering water bath or a heated dishwasher. Then, prepare the pressure canner per the manufacturer’s instructions, filling it with 2-3 inches of water. Start heating on low—this preheating step helps reduce the time it takes for your canner to reach pressure later.
Prep the Potatoes. Wash the potatoes thoroughly to remove dirt. Then, peel the potatoes if desired (peeling is recommended for the best results). Next, cut the potatoes into even, bite-sized pieces to make sure uniform cooking and canning. Place the cut potatoes into a large bowl of cold water to prevent browning while cutting the rest.
Blanch the potatoes. Drain the potatoes from the cold water and transfer them to a large pot. Then, cover the potatoes with fresh water and bring the pot to a boil. Boil for 2 minutes—this blanching step makes sure the potatoes are heated through and ready for safe preservation.
Fill the jars. Pack the hot potatoes into your prepared hot jars using a slotted spoon, leaving 1 inch of headspace at the top. If you're using salt, add ½ teaspoon per pint or 1 teaspoon per quart at this stage. Then, ladle boiling water over the potatoes, maintaining the 1-inch headspace. Next, use a bubble remover tool or a non-metallic spatula to gently slide between the potatoes and the jar wall to release any trapped air bubbles. Adjust the headspace if necessary.
Place the lids and process the jars. Wipe the rim of each jar with a clean, damp cloth or paper towel to make sure a proper seal. Then, place the lids on the jars, then screw the bands on until they are fingertip-tight (don’t overtighten). Place the filled jars on the rack in your preheated pressure canner, making sure the jars are not touching each other. Lock the canner lid in place. Turn the heat to medium-high and allow the canner to vent steam for 10 minutes before placing the weight or closing the vent to bring the canner up to pressure.
Process the jars. For pint jars, process for 35 minutes at 10 pounds of pressure. For quart jars, process for 40 minutes at 10 pounds of pressure.
Note: Adjust the pressure for your altitude according to your pressure canner manual guidelines.
After processing, turn off the heat and let the canner depressurize naturally. Do not attempt to speed up this process.
Cool and store the jars. Once the pressure has returned to zero, carefully unlock the canner and remove the lid. Use a jar lifter to remove the jars from the canner, placing them on a towel or cooling rack. Make sure there is space between each jar. Allow the jars to cool undisturbed for 12-24 hours. Do not tighten the bands or check the seals until the jars are completely cool.

Notes

Before you start canning, it’s a good idea to check that all your canning stuff is working right. Look over your pressure canner’s seal and gauge, if it has one, and make sure your lids and jars are okay. Even a tiny problem with your gear can mess things up later, so checking everything first is smart.

When picking potatoes for canning, go for types like Yukon Gold, Red, or Yellow potatoes because they keep their shape after being canned. Try to stay away from Russets since they can get soft and mushy in the jar.

If you’re in a rush, get your potatoes peeled and chopped the night before and keep them in cold water in the fridge. This stops them from turning brown and saves you time the next day.

If the water from your tap is really hard or smells like chlorine, it might change how your canned potatoes taste. Using filtered or bottled water for boiling and filling the jars can keep the taste clean and fresh.

After you fill the jars, gently use a plastic or wooden tool to remove any air bubbles. Air bubbles can mess up how well your potatoes are canned and cause sealing problems.

Once you’re done processing, let the pressure canner cool and release pressure by itself. Opening it too soon can lead to broken jars or spills.

It’s easy to lose track of when you canned something, so remember to label your jars with what’s inside and the date. You should use home-canned potatoes within a year for the best quality.

And don’t just think about using canned potatoes as a side dish. They’re great in soups, stews, casseroles, or mashed for a quick meal during the week. They help you save time when you need a filling dish fast.

This method has been a great solution for using up those extra potatoes that are about to go bad or start sprouting, making them a valuable resource in the kitchen. And for anyone who hasn’t tried canning before, there’s no need to be intimidated—it’s not as difficult as it might seem! Once you start, you’ll love how it makes preparing meals easier and adds a personal touch to your cooking.

Looking for a delicious way to use your canned potatoes? Try this easy Crockpot Cheesy Bacon Ranch Potatoes recipe—the perfect comfort food pairs perfectly with your homemade canned potatoes!

I hope it brings you as much joy as it does for me.

Potato Canning Tips

You might want to resist the urge to cram as many potatoes as possible into the jars because stuffing them too full can mess up the sealing process and might even cause the liquid to spill out while you’re canning. Remember to leave about 1 inch of space at the top!
If you have a lot of potatoes to work with, blanch them in small groups. This makes sure they all get heated up evenly, which is important to keep them good for longer. Putting too many in the pot at once can make them cook unevenly and mess up how they turn out.
To stop your jars from breaking when you put in the hot potatoes and boiling water, keep them warm. You can keep them in hot water or a warm dishwasher until you can use them.
If you’re living somewhere high up, you need to adjust the pressure you use for canning based on how high you are. This is super important to make sure your food is safe because the higher up you are, the more pressure you’ll need to can your jars right. Look at your canner’s guide or check with local advice to get this right.
After your jars cool off, check if they’re sealed by pushing down on the middle of the lid. If the lid doesn’t move or make a noise, it’s sealed tight. If a jar hasn’t been sealed correctly, no big deal! Just keep it in the fridge and use those potatoes within the next few days.
And if you find any jars that didn’t seal the way they should, you can process them again or stick them in the fridge and use up the potatoes soon.
Canning safety is critical when preserving low-acid foods like potatoes. For additional tips on safe canning practices, check out this helpful guide on Canning Safety from Utah State University Extension to make sure your canning process is as safe and successful as possible.

Key Ingredients and Tools

Here’s what you need for your recipe to make sure it all goes smoothly and your potatoes come out just right:

Yukon Gold Potatoes: These potatoes are good because they keep their shape when you can and taste great when cooked. Any waxy potato, like red potatoes or fingerlings, will do the job if you’re out of Yukon Gold potatoes. They stay firm when you can them. Just try to avoid potatoes like Russets since they can become too soft.
Pressure Canner: You’ll need a pressure canner to safely can low-acid foods like potatoes. This differs from just boiling them because it gets hot enough to kill harmful bacteria and ensures your jars can be stored for a long time.
Canning Jars: Get some glass jars in pint or quart sizes with lids and bands made for canning. They’re tough enough for the heat and pressure from canning, and you can use them again, which saves money.
Bubble Remover Tool: This tool is useful for removing air bubbles in your jars before you seal them. If you don’t have one, a plastic spatula can work too. Removing the bubbles is important so the jars seal properly and the food stays safe.
Canning Salt: Use a simple salt without any added stuff like iodine or anti-caking agents that can make the brine cloudy or change the taste. You can use kosher salt if you don’t have canning salt. Just make sure it has no extra stuff like iodine or agents that stop it from clumping.
Jar Lifter: A jar lifter is important for taking hot jars out of the canner without getting burned. It usually has a rubber grip to help hold the jars tightly, making the whole process safer.

All these tools and ingredients will help make sure your canning goes well. They might seem minor things, but they’re key for successfully preserving food at home.

Serving Suggestions

You can serve your canned potatoes with roasted chicken, grilled steak, meatloaf, sautéed green beans, or braised short ribs.

Troubleshooting and Help

Do I really need a pressure canner for this?

Absolutely! Potatoes are a low-acid food, so they must be canned in a pressure canner to reach the high temperatures required for safe preservation. A water bath canner won’t cut it for this one, but don’t worry—the pressure canner is easy to use once you get the hang of it!

Can I can sweet potatoes the same way?

Sweet potatoes are a little different but can be pressure-canned, too! Just make sure to follow a recipe specifically for sweet potatoes, as the cooking times and prep might vary.

Do I have to peel the potatoes?

Peeling is recommended because the skins can get tough during canning, but you can leave them on if you don’t mind the texture. Just make sure to scrub them well!

Do I need to boil the potatoes before canning?

Yes, blanching (2 minutes) helps the potatoes heat evenly and prevents spoilage. It also ensures they won’t be undercooked after canning, so don’t skip this step!

Can I use quart jars instead of pint jars?

Absolutely! Just adjust the processing time—quart jars must be processed for 40 minutes, while pint jars only need 35 minutes.

What if one of my jars doesn’t seal?

No worries! If a jar doesn’t seal, you can reprocess it within 24 hours or pop it in the fridge and use it within a few days. It happens sometimes—double-check your lids and rim cleanliness next time.

Can I add spices or herbs to the jars?

Yes, you can add things like garlic, rosemary, or thyme to give the potatoes extra flavor! Just be mindful not to overcrowd the jar with extras, and remember that the main focus is making sure the potatoes are safely preserved. If you enjoy pressure canning, don’t stop at potatoes! You can also learn how to pressure can green beans to stock your pantry with even more homemade staples.

Why is it important to remove air bubbles from the jars?

Removing air bubbles helps prevent issues with sealing and ensures the potatoes are properly submerged in liquid. It’s a small step, but it makes a big difference in the quality and safety of your canned potatoes.

Do I need to sterilize my jars before canning?

You don’t need to sterilize the jars if you’re pressure canning since the high heat will take care of that. Just make sure your jars are clean, and keep them hot before you fill them so they don’t crack when the hot potatoes and water are added.

Why do I need to adjust for altitude?

The boiling point of water changes at higher altitudes, which means you’ll need to adjust the pressure to make sure the potatoes are safely processed. Most pressure canner manuals include a guide for altitude adjustments, so check that and follow the instructions.

Storage Instructions

Once your jars of canned potatoes have cooled completely (12-24 hours), it’s important to check the seals. Press the center of each lid; if it doesn’t pop back, the jar is sealed properly. Any jars that haven’t been sealed should be refrigerated and used within a few days.

After confirming the seals, label each jar with the contents and the canning date. This helps you keep track of freshness. Properly stored, your canned potatoes can last up to 12 months, though they’re best when used within a year.

Store the jars in a cool, dark place, like a pantry or cupboard, where the temperature stays consistent. Avoid exposing the jars to direct sunlight or storing them in places too hot or cold, like an attic or basement.

As for freezing, canned potatoes generally do not freeze well. Their texture can become mushy once thawed, so it’s not recommended. Pressure canning remains the best method for long-term storage of potatoes.

If you’re new to canning or want to improve your technique, don’t miss my Canning Tips post. It’s packed with useful advice to help make your canning process smoother and safer.

All you need are the right tools and patience, and you’ll have a stash of potatoes ready to use in various recipes whenever you need them. The most important thing is to carefully follow the instructions and make sure your equipment works well. Whether you’re cooking up a big stew in the winter or need a quick side dish for a summer barbecue, these canned potatoes will be useful all year.

How to Pressure Can Potatoes: Step-by-Step Guide for Perfect Pantry Potatoess