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–+ servings
Potatoes that have been pressure canned make a quick and easy side dish for your dinner. If you have been wanting to learn how to pressure can potatoes, get ready to learn! You'll soon be filling your pantry with jar after jar of home canned potatoes!
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Canning Potatoes Tutorial

Find a great deal on potatoes at the store? Garden give you a bigger bounty than you can handle? Let me show you how to keep them from spoiling! Canning potatoes is a lot easier than it may seem! All you need is a few jars, some lids and a canner and you'll be eating fresh potatoes all year long!
Course Canning Recipes
Cuisine American
Keyword Potatoes, Pressure Canning Recipes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 7 Quarts
Calories 100kcal
Author Stacy Williams
Cost $10

Equipment

Ingredients

Instructions

  • Wash and peel potatoes.
    Potatoes
  • Quarter, slice or dice potatoes.
  • Pack raw potatoes into jars tightly. Add salt to each jar, if using.
    1/4 tsp Canning Salt
  • Fill with boiling water leaving 1/2" to 1" headspace. Pop air bubbles, add lid and tighten finger tight.
  • Process in canner at 10lb PSI 35 minutes for pints or 40 minutes for quarts. Allow pressure to come down naturally completely before removing canner lid and jars. (For hot pack instructions, see notes.)

Notes

  1. Adjust your PSI based on your altitude. 10lb PSI is based on an altitude of 1,000 feet above sea level.
  2. Potatoes should be peeled when canned since the peel can introduce bacteria into the jar.
  3. Allow processed jars to sit undisturbed for 12-24 hours. After this time, check seals. If any jars did not seal either reprocess or refrigerate and use immediately.
  4. These instructions are for raw packing potatoes. If you would prefer to hot pack them, boil them for 2 minutes and immediately drain/remove from heat. Pack jars then fill with FRESH boiling water. Proceed as normal.

Nutrition

Calories: 100kcal