Pressure Canning Potatoes

This straightforward guide ensures you’ll have delicious canned potatoes ready for your pantry. Perfect for making the most of a bumper crop or taking advantage of a sale, this method keeps potatoes safe and tasty all year round. The end product is simple, soft, slightly salted potatoes ready for your favorite recipe.

You must have a pressure canner for this recipe! No workarounds.

Pressure canned potatoes in a jar

Pressure Canned Potatoes Recipe

Makes 8-9 pints of simple, shelf-stable canned potatoes.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 9 pints


  • Canning jars (pint or quart), lids, and bands
  • Large pot for boiling potatoes
  • Jar lifter, canning funnel, and bubble remover tool
  • Clean cloths or paper towels
  • Potato peeler and knife
  • Cutting board


  • 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


  • Prep. Begin by washing your canning jars, lids, and screw bands in hot, soapy water. Rinse them well. Keep the jars hot until they are used to prevent them from breaking when filled with hot potatoes and water. You can keep them in a simmering water bath or a heated dishwasher. Prepare your pressure canner according to the manufacturer’s instructions. Fill it with 2-3 inches of water and start heating it on low. This pre-heating step will reduce the time it takes for your canner to come up to pressure later.
  • Prep the Potatoes. Wash the potatoes thoroughly to remove any dirt. Peel them, if desired (peeling is recommended for best results), and cut them into even, bite-sized pieces to ensure uniform cooking and canning. As you cut the potatoes, place them into a large bowl of cold water to prevent browning.
  • Pre-cook the Potatoes. Drain the soaking potatoes and transfer them to a large pot. Add fresh water to cover the potatoes and bring to a boil. Boil for 2 minutes. This blanching step helps to ensure the potatoes are heated through before canning, which is essential for safe preservation.
  • Fill the Jars. Pack the hot potatoes into the hot jars, leaving a 1-inch headspace. If you are using salt, add 1/2 teaspoon per pint jar or 1 teaspoon per quart jar at this point. Ladle boiling water over the potatoes, maintaining the 1-inch headspace. Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently inserting it between the potatoes and the jar wall.
  • Apply Lids and Rings. Wipe the rim of each jar with a clean, damp cloth or paper towel to remove any residue or particles. Place the lids on the jars, then screw on the bands until they are fingertip tight.
  • Process the Jars. Place the filled jars on the rack in the pressure canner, ensuring they 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 pint jars for 35 minutes and quart jars for 40 minutes at 10 pounds of pressure (adjust pressure for your altitude if necessary according to your pressure canner's guide). After the processing time, turn off the heat and let the canner depressurize naturally. Do not attempt to speed up this process. Once the pressure has returned to zero, carefully remove the canner lid. Use a jar lifter to remove the jars from the canner and place them on a towel or cooling rack, leaving space between each jar. Do not tighten bands or check seals yet. Let the jars cool undisturbed for 12 to 24 hours.
  • After Canning Care. After the jars have cooled, check the seals by pressing the center of each lid. If the lid does not pop back, the jar is sealed. If a lid does not seal within 24 hours, the contents can be refrigerated and used within a few days or reprocessed. Label your jars with the contents and the date of canning.


Always consult your pressure canner’s manual for specific operating instructions and safety guidelines.
Adjustments may be needed for altitude; consult your local extension office or a reliable canning guide for details.
For best quality, use home-canned potatoes within a year.
Calories: 388kcal | Carbohydrates: 88g | Protein: 10g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 30mg | Potassium: 2122mg | Fiber: 11g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 99mg | Calcium: 60mg | Iron: 4mg

On canning days, I start early, the kitchen humming with activity, and by noon, I have rows of gleaming jars cooling on the counter. These potatoes have become a staple in our home, perfect for whipping up quick, hearty meals when the day runs away from me.

It’s not just about preserving food; it’s about preserving a piece of summer, a sense of accomplishment, and the joy of sharing home-cooked meals with my family, no matter how busy life gets.

Potato Canning Tips

  • Choosing the Right Potatoes: While the recipe suggests Yukon Gold or Red Potatoes, it’s worth noting that the size of the potatoes can also impact your results. Smaller to medium-sized potatoes tend to be more consistent in texture after canning. If you only have large potatoes, make sure to cut them into uniform pieces to ensure even cooking and canning.
  • Water Quality Matters: If your tap water is heavily chlorinated or has a high mineral content, consider using filtered or bottled water for boiling and filling the jars. This can prevent off-flavors in your canned potatoes and ensure they taste as fresh as possible when you open them.
  • Inspect Your Equipment: Before you start, give your pressure canner and all equipment a thorough inspection. Check the gasket and the vent pipes of your pressure canner to ensure they are clean and not worn out. Any issues here can affect the canner’s ability to reach and maintain the correct pressure, potentially compromising the safety of your canned potatoes.
  • Altitude Adjustments: The recipe mentions adjusting pressure for altitude, but it’s crucial to understand how this affects your canning. At higher altitudes, water boils at lower temperatures, which means you may need to process your jars at a higher pressure to ensure safety. Check a reliable canning guide or your local extension office for specific adjustments.

Key Ingredients and Tools

  • Potatoes. Choose a variety suitable for canning, like Yukon Gold or Red Potatoes. You can find these in the produce section of any grocery store. The right type of potato is crucial because some varieties hold up better during the canning process, maintaining their texture and flavor.
  • Canning Salt. Optional, but it enhances the flavor of the canned potatoes. Look for canning or pickling salt in the spice aisle or where canning supplies are sold. It’s important because it doesn’t contain anti-caking agents or iodine, which can cloud your canning liquid.
  • Fresh Water. Used for boiling and canning. While not an “ingredient” you’d shop for, the quality of your water can affect the taste of your canned potatoes. If your tap water is very hard or has a strong taste, consider using filtered water to ensure the best flavor.
an overhead shot of potatoes and water
  • Pressure Canner. Essential for processing the potatoes at the high temperatures needed to ensure their safety and longevity. It’s the key tool that makes it possible to preserve potatoes without refrigeration.
  • Canning Jars (pint or quart), Lids, and Bands. These are necessary for storing the potatoes. The jars and lids are designed to seal properly, ensuring that your canned goods are safe from bacteria and spoilage.
  • Jar Lifter. A jar lifter is crucial for safely removing hot jars from the canner. It helps prevent burns and ensures that jars are handled gently to avoid breaking the seal.
  • Canning Funnel. This tool makes it much easier to pack your potatoes into the jars without making a mess. It ensures a clean rim for a good seal.
  • Bubble Remover Tool. Used to remove air bubbles before sealing the jars. This step is important for preventing spoilage and ensuring a vacuum seal.
  • Large Pot for Boiling Potatoes. Pre-cooking your potatoes ensures they are heated through before canning, which is crucial for food safety.
  • Potato Peeler and Knife. For preparing the potatoes before canning. A peeler makes it easy to remove skins if desired, and a sharp knife is necessary for cutting the potatoes into even pieces.
  • Cutting Board. Provides a safe, stable surface for cutting potatoes. It helps in keeping the pieces uniform in size, which is important for even cooking and canning.

Serving Suggestions

Serve with anything! If you’re eating them plain, they’re good with roast chicken, steamed green beans, and a salad.

Troubleshooting and Help

Do I really need to peel the potatoes before canning them?

Peeling the potatoes is recommended because it helps to remove any bacteria or dirt that might be on the skin, ensuring the safety of your canned potatoes. However, if you prefer to keep the skins on, make sure to scrub them thoroughly.

Can I use any type of potato for this recipe?

While you can technically can any type of potato, varieties like Yukon Gold or Red Potatoes are recommended because they hold up better during the canning process. Starchy potatoes like Russets might become too soft.
While you can technically can any type of potato, varieties like Yukon Gold or Red Potatoes are recommended because they hold up better during the canning process. Starchy potatoes like Russets might become too soft.

What if I don’t have a pressure canner?

A pressure canner is essential for this recipe because it reaches the high temperatures needed to safely preserve non-acidic foods like potatoes. Unfortunately, there isn’t a safe alternative method for canning potatoes without one.

How do I know if the jars have sealed properly after canning?

After the jars have cooled for 12 to 24 hours, check the seals by pressing down on the center of the lid. If the lid doesn’t pop back, it’s sealed. If a lid pops back, it hasn’t sealed properly and you should refrigerate that jar and use the potatoes within a few days.

Canning is not a place to experiment. Follow the recipe exactly.

Storing your pressure canned potatoes is pretty straightforward. Here’s what you need to do:

  1. After Canning: Once the jars have cooled for 12 to 24 hours and you’ve checked that all seals are tight (the lid shouldn’t pop when pressed), label each jar with the content and the date of canning.
  2. Storing the Jars: Keep your canned potatoes in a cool, dark place like a pantry or a cellar. Avoid places with direct sunlight or extreme temperature changes. This helps maintain their quality.
  3. Shelf Life: Properly canned and stored potatoes should last for about a year. After that, they might still be safe to eat but the quality could start to decline.
  4. After Opening: Once you open a jar, if you don’t use all the potatoes, store the leftovers in the refrigerator and try to use them within a few days.

Freezing Instructions:

If you have potatoes you didn’t can and want to freeze them, here’s a quick way to do it:

  1. Blanch the Potatoes: First, peel and cut the potatoes into chunks. Blanch them in boiling water for about 3-5 minutes. This stops the enzymes that cause spoiling.
  2. Cool Down: Immediately cool the potatoes in ice water to stop the cooking process. Drain them well.
  3. Freeze: Spread the blanched potato chunks on a baking sheet in a single layer. Freeze them like this first to prevent them from sticking together.
  4. Bag Up: Once they’re frozen solid, transfer the potatoes to airtight freezer bags. Label the bags with the date.
  5. Use: Frozen potatoes are best used within a year. They’re great for soups, stews, or roasts where they’ll cook thoroughly.

Remember, the key to good storage is keeping your potatoes in a stable, cool environment and using them within the recommended time frame for the best taste and safety.

More Ways to Use Up Potatoes

Got a bumper crop? Lucky you! There’s a potato recipe out there for everyone.

And there you have it—a complete guide to pressure canning potatoes at home. With the right tools and a bit of patience, you can stock your pantry with jars of potatoes that are ready to be used in a variety of dishes whenever you need them. Remember, the key to successful canning is following the steps carefully and ensuring your equipment is in good condition. Whether you’re making a hearty stew in the winter or a quick side dish for a summer BBQ, these canned potatoes will come in handy all year round. Happy canning, and enjoy the satisfaction of having your homemade, preserved potatoes on hand!

close up of pressure canned potatoes in a bowl
Pressure Canning Potatoes

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