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!
Pack raw potatoes into jars tightly. 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
KCal is incorrect since each jar will have a different number of potatoes.
Adjust your PSI based on your altitude. 10lb PSI is based on an altitude of 1,000 feet above sea level.
Potatoes should be peeled when canned since the peel can introduce bacteria into the jar.
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.
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.