A step-by-step guide on how to can potatoes at home, ensuring safe preservation for long-term storage.
When estimating how many jars of potatoes you’ll end up with, a quart jar will hold an average for 2 1/2 – 3 pounds of potatoes each.
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To begin, wash and peel potatoes.
Place them in water with ascorbic or citric acid to prevent browning. (Read the instructions on the package to know how much you’ll need.)
The “experts” say to use the acid solution, but in truth, I often skip this, and just keep the potatoes under water and have no issue with discoloration. Use your best judgement here.
Cut the potatoes into cubes, 1/2 – 1 inch, try to have the pieces as consistently sized as possible. Place the cubed potatoes in the solution as you go.
You can also can whole potatoes if they are 2″ or under in diameter.
Bring a large pot of water to a boil. Drain the potatoes, add them to the boiling water. Boil cubed potatoes for 2 minutes, whole potatoes for 10 minutes. Drain again.
Pack the hot potatoes into hot jars (quarts or pints) leaving a 1″ headspace. If you wish to add salt, add 1 teaspoon per quart, 1/2 teaspoon per pint.
Ladle in fresh, boiling water, and use a bubble wand to remove air pockets.
Add water to maintain the 1 inch headspace if needed. All of the potato pieces should be under water.
Wipe the rims of the jars with a damp cloth dipped in white vinegar, and place a lid and ring on the jars.
Place the jars in a warm pressure canner, with the appropriate amount of water (see your user manual.)
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Processing the Jars of Potatoes
The processing time for canning potatoes is:
35 minutes for pints
40 minutes for quarts
If the elevation where you live is over 1,000 feet, you will need to adjust your processing. See the charts below.
This is a general guide for adjusting the recipe to your elevation. However, for the most accurate information, reference your pressure canner’s user manual.
| Elevation in Feet | Dial Gauge Canner | Weighted Gauge Canner |
| 0-1,000 | 10 lb pressure | 10 lb pressure |
| 1,001-2,000 | 11 lb | 15 lb |
| 2,001-4,000 | 12 lb | 15 lb |
| 4,001-6,000 | 13 lb | 15 lb |
| 6,001-8,000 | 14 lb | 15 lb |
| 8,001-10,000 | 15 lb | 15 lb |
| Elevation: | 1001-3000 ft | 3001-6000 ft | 6001-8000 ft | 8001-10,000 ft |
| Additional Processing Time: | 5 minutes | 10 minutes | 15 minutes | 20 minutes |
Be sure to follow all of the steps for proper, safe pressure canning.
After the jars are finished processing, transfer the jars to a surface that is lined with a canning mat, towels or a cooling rack.
Allow the jars to sit 12-24 hours.
Remove the rings, test the seals. If any jars didn’t seal, place them in the refrigerator to use right away.
Wash the jars with soapy water, dry, label and place them in your pantry.
Use as you wish!
Want your own custom canning mat? Learn how to make one in the video below:
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How to Can Potatoes
Ingredients
- potatoes, white/Irish
- water
- salt, (optional)
Instructions
- To begin, wash and peel potatoes. Place them in water with ascorbic or citric acid to prevent browning. (See notes in the post above about this.)
- Cut the potatoes into cubes, 1/2 – 1 inch, try to have the pieces as consistently sized as possible. Placing the cubed potatoes in the solution as you go. You can also can whole potatoes if they are 2" or under in diameter.
- Bring a large pot of water to a boil. Drain the potatoes, add them to the boiling water. Boil cubed potatoes for 2 minutes, whole potatoes for 10 minutes. Drain again.
- Pack the hot potatoes into hot jars (quarts or pints) leaving a 1" headspace. If you wish to add salt, add 1 teaspoon per quart, 1/2 teaspoon per pint.
- Ladle in fresh, boiling water, and use a bubble wand to remove air pockets. Add water to maintain the 1 inch headspace if needed. All of the potato pieces should be under water.
- Wipe the rims of the jars with a damp cloth dipped in white vinegar, and place a lid and ring on the jars.
- Place the jars in a warm pressure canner, with the appropriate amount of water (see your user manual.)
- The processing time for canning potatoes is:35 minutes for pints40 minutes for quartsIf the elevation where you live is over 1,000 feet, you will need to adjust your processing. See the charts in the post above.Be sure to follow all of the steps for proper pressure canning.
- After the jars are finished processing, transfer the jars to a surface that is lined with a mat, towels or a cooling rack.
- Allow the jars to sit 12-24 hours.
- Remove the rings, test the seals. If any jars didn't seal, place them in the refrigerator to use right away.
- Wash the jars with soapy water, dry, label and place them in your pantry.
- Use as you wish!
Equipment Used
- 2 stock pots or large pot
- canning jars with lids quarts or pints
- small dish
- white vinegar
Notes
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Can I can store bought potatoes, if so what is the best kind?