Canning Potatoes

Canning potatoes are handy for having ready for 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.


Gather your canning supplies


  • Potatoes - about 20 pounds will do 7 quarts
  • Canning Salt - optional
Grow Potatoes


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

I must warn here that all official directions I find say to peel potatoes. None of them mention just scrubbing without peeling. (official meaning from state extension services) I can not find a safety reason listed. I suspect that it is 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. You'll need to make your own decision as to peeling or not. The same goes with canning carrots. I don't peel my carrots.
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 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.

Add 1 teaspoon of salt per quart to the jar, if desired.

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 follow pressure canning instructions.


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

Be sure to adjust processing 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 10 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15

Canning Vegetables

Vegetables Index
Green Beans

From Canning Potatoes back to Canning Vegetables
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Canning Books by Sharon

I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.