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Canning Potatoes

Canning potatoes: A fantastic thing to have your cupboard for quick meals.

Start canning potatoes for quick meals, soups or stews. Or simply boil for 10 minutes and add butter and salt. Sour cream and chives would dress it up nicely.

You will need to know how to use a pressure canner. This pressure canning page has more detailed information and step by step instructions on how to use a pressure canner.  

Prepare

Gather your canning supplies

Ingredients

Potatoes - about 20 pounds will do 7 quarts

Canning Salt - optional

Canning Procedure

But Why??

I've been asked, do you really need to peel your potatoes to can them safely?  All official directions I find say to peel potatoes. None of them mention just scrubbing without peeling. (official meaning from state extension services)

Many of you would like to keep the peels and the nutrients there.  Remember safety, when you are canning food, might be different than when you are cooking them for supper. 

Since I could find no specific reasons stated I called my local extension to get more details. It was explained to me peeling potatoes for canning is necessary because it is a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk of botulism. The same goes with canning carrots and canning beets.

You'll need to make your own decision as to peeling or not.

Wash and peel your potatoes. Cutting into desired size. Pieces should be cut into approximately the same sizes to ensure even cooking.

Cut into pieces between 1-2 inches. Or you can leave them whole, if you are like us and got TONS of teeny tiny potatoes (my kids call them tater tots) Canning potatoes should not be bigger than the 1-2 inches.

You can cut them as small as 1/2 inch... I would think they might get over cooked this way. I am at high altitude and required pressure is high for me. If you live at low altitude it might not be as much of a problem.

As you cut your potatoes place in a pot of water to avoid discoloring.

Cook small 1/2 inch pieces 2 minutes in boiling water and drain. If you have larger pieces or whole potatoes, boil up to 10 minutes and drain. You want the potatoes to be hot through, but not over cooked. Remember no larger than 2 inches. 

Add 1 teaspoon of salt per quart to the jar, if desired. This is optional though I do recommend it unless you have a health reason to leave the salt out.  Salt helps preserve the texture and taste of the potatoes. 

Fill jars with hot prepared potatoes, leaving no more than 1-inch head space.

Cover hot potatoes with FRESH boiling water, don't use the water you used to boil the potatoes. It will be starchy and cloudy. Leave 1-inch head space and cover all pieces of potato.

Wipe the rims clean, remove any air bubbles and place your lids.


For more details on using a pressure canner follow pressure canning instructions.

Processing times

Process pints - process for 35 minutes
quarts - process for 40 minutes

Be sure to use the processing pressure according to your altitude. For more information see this altitude adjustments page.

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15


Related Pages

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