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3.5 from 6 votes

Canning Potatoes | How to Can Potatoes

Canning potatoes at home is easier than you think. It’s also the perfect way to preserve fresh potatoes to enjoy all year long.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
40 mins
Total Time
1 hr 30 mins
Servings: 7 quarts
Calories: 998 kcal
Course: Side Dish , Condiments
Cuisine: American

Ingredients

  • 20 pounds potatoes
  • 1 tsp salt optional

Instructions

    Cup of Yum
  1. Peel potatoes with a potato peeler. Place them in a pot with clean, cold water so that they don’t discolor.
  2. Once potatoes are all peeled. Drain the water that they were soaking in and cover with fresh water.
  3. Start a large pot with clean water to boil. Boil for 10 minutes
  4. Prepare jars. Add 1 teaspoon of salt to each jar. (optional step)
  5. If you would like to make diced potatoes, dice them into ½ inch cubes. I cut potatoes that are larger than 2″ inches into diced..
  6. Add diced potatoes to a different pot to par cook.
  7. Bring to a boil. Boil 10 minutes for whole potatoes and 2 minutes for diced.
  8. Fill jars with potatoes, leaving 1-inch headspace.
  9. Pour clean, boiled water into jar, maintaining the headspace. Run a knife around to edge of the jar to eliminate any air bubbles. Wipe rims with a clean, damp paper towel or cloth to remove any residue.
  10. Prepare pressure canner adding water to the bottom line. Add jars to the canner. Lock lid. Turn fire on high and vent the pressure canner for ten minutes. Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it there.
  11. Process pints for 35 minutes and quarts for 40 minutes.
  12. Once the pressure valve has gone down and there is no pressure in the pot. Remove lid. Allow jars to sit in hot water for 5-10 minutes.
  13. Remove jars from the canning pot and place them on the counter.
  14. Leave for 12-24 hours and check seals. Any lids that flex up or down have not sealed and should be stored in the refrigerator and used first.

Notes

  • Recipe makes 7 quarts.
  • Always date your jars so that you know how old your products are.
  • Potatoes must be pressure canned. They are not safe to can in a water bath canning pot. Note: your pressure cooker is not the same as a pressure canner. Do not use your instant pot or similar appliances to can foods. You will require a dial gauge or weighted gauge pressure canner to can low acid foods.  (I use a weighted gauge canner)
  • Potatoes must also be peeled. There are no tested recipes leaving the peels on. See article for more information. 
  • Sealed jars will last at least 12 months in a cool, dark place, like your basement.
  • Potatoes can not be canned raw pack. They must be canned hot pack (par boiled first).
  • Red skin potatoes and white potatoes are usually well suited for canning. See article above for best varieties of potatoes to can and more information on how to grow them.
  •  
  • Altitude adjustment
  • Dial Gauge canner Pints – 35 minutes Quarts- 40 minutes
  • 0-2000 feet above sea level                      11 pounds per square inch
  • 2001-4000 feet above sea level               12 psi   
  • 4001-6000 feet above sea level               13 psi
  • 6000+ feet above sea level                       14 psi
  • Weighted-gauge canner Pints- 35 minutes Quarts- 40 minutes
  • 1-1000 feet above sea level                       10 psi
  • 1000+ feet above sea level                        15 psi

Nutrition Information

Serving 1quart Calories 998kcal (50%) Carbohydrates 226g (75%) Protein 26g (52%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 410mg (17%) Potassium 5456mg (156%) Fiber 29g (116%) Sugar 10g (20%) Vitamin A 26IU (1%) Vitamin C 255mg (283%) Calcium 156mg (16%) Iron 10mg (56%)

Nutrition Facts

Serving: 7quarts

Amount Per Serving

Calories 998

% Daily Value*

Serving 1quart
Calories 998kcal 50%
Carbohydrates 226g 75%
Protein 26g 52%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 410mg 17%
Potassium 5456mg 116%
Fiber 29g 116%
Sugar 10g 20%
Vitamin A 26IU 1%
Vitamin C 255mg 283%
Calcium 156mg 16%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.