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.)
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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