Canning Potatoes

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.

Canning Potatoes: Step-by-step Recipe Explanation

Gather your canning supplies


  • Potatoes – about 20 pounds will do 7 quarts
  • Canning salt – optional

Preparing the Potatoes for Canning

Wash and peel your potatoes. (Yes, you really must peel them. Check out the tips section below for more on this.) 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 in the garden. (My kids call them tater tots. Yes, you need to peel the tater tots.) Your potato pieces should not be bigger than 1-2 inches.

You can cut them as small as 1/2 inch…I would think they might get overcooked 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 the pieces in a pot of cold water to avoid discoloring. This will also rinse away some of the starch. When you are done peeling and cutting, drain.

Bring a pot of fresh water to a boil and boil your cut up potatoes. Cook small, 1/2-inch pieces for 2 minutes. 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 overcooked. Remember, no larger than 2 inches.

Canning Procedure

Add 1 tsp. 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 1-inch headspace.

Cover hot potatoes with FRESH boiling water. Don’t use the water you used to boil the potatoes. It will be starchy and cloudy. More rinsing means less starchy potatoes. Leave 1-inch headspace 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 for Canning Potatoes

Pints – process for 35 minutes
Quarts – process for 40 minutes

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

Pinnable Recipe

Canning Potatoes

Canning potatoes is a great way to have homemade convenience food. Handy for making soups or stews. Or simply boil the potatoes for 10 minutes and add sour cream and chives.
Print Recipe
A jar of home canned potato chunks.


  • Potatoes approx 20 pounds = 7 quart jars
  • Canning Salt optional


  • Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.
    If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

Hot Pack Only

  • Wash and peel potatoes. 
  • Cut potatoes into 1–2” pieces, placing potatoes in water. Drain.  
  • Add water and bring to a boil. Cook small pieces 2 minutes or large pieces up to 10 minutes, to heat through. Your potato pieces should not be bigger than 1-2 inches.
  • Fill jar with hot potatoes. Add canning salt (1/2 tsp. per pint or 1 tsp. per quart). 
  • Cover hot potatoes with fresh boiling water, leaving 1” headspace. 
  • Remove bubbles. Wipe the rim clean and place on seal and ring.  Place jar in the warm canner. Proceed to fill all jars.  Process in a pressure canner according to the instructions below.  


Processing with a Pressure Canner
Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. 
Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.
Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.  
When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time.  Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.
When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.
Remove the weight and wait 5 minutes.
Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.
Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.
Processing Instructions (Hot Pack) 
Process pints for 35 minutes or quarts for 40 minutes, adjusting for altitude.  
Altitude Adjustments for Pressure Canner  
Altitude – Weighted Gauge   
0-1,000 ft – 10 pounds
1,001-10,000 ft – 15 pounds
Altitude – Dial Gauge – Weighted Gauge   
0-2,000 ft – 11 pounds
2,001-4,000 ft – 12 pounds 
4,001-6,000 ft – 13 pounds 
6,001-8,000 ft – 14 pounds 
8,001-10,000 ft – 15 pounds
Source: The National Center for Home Food Preservation, Colorado State Extension
Last Updated: 6/18/2021
Servings: 7 quart jars

Sharon’s Canning Potatoes Tips & FAQs

How Do You Can Small, Multi-Colored Potatoes?

Transcript, Edited for Clarity:

Trudy, who lives in Washington, asks, “I want to know if you can can the little round potatoes that come in several colors. Thanks in advance.”

At the grocery store, I do sometimes see bags of really small potatoes. They have a variety of different colors. Those are nice for roasting or using with roast or chicken as a side dish, but I don’t recommend them for canning.

Number one, you have to peel potatoes to can them. You can’t just pop those in a jar, process them, and then get a cute looking jar with all of the different colors in there. It doesn’t work that way. You’ll have to peel them, so the color of the potato really doesn’t matter. You’re not going to see it anyway.

Plus, little bitty potatoes are a pain in the neck to peel. Save those for roasting, and buy the regular, big potatoes, which are much easier to peel. You’re going to have way better luck.
There are types of potatoes that are better for canning than others. They’re all safe, but some will be a lot more starchy, so they won’t can as nicely. You’ll get a lot of starch in the water. Be sure and check out the canning potatoes article, because I do list the different types of potatoes there: What’s good for canning, what’s good for baking, and other things like that.

I hope this was helpful. Try not to peel little bitty potatoes, because we don’t have time for that. You guys have a great day. Be sure and visit me at I’ll put the canning potatoes link in the article. You guys have a great day. We’ll talk to you next time. Bye!

Must You Really Peel Potatoes for Canning?

Yes, you really must peel your potatoes. Even the tiny ones. The reason is that the spores that can cause issues with botulism are found in the soil. Since the potato grows directly in the soil, there is a higher chance that botulism may be a risk. This is the same with all root crops.

I cook potatoes with the skins on for dinner. But for canning, I’ll go ahead and skin the potato. Then we’ll have fried potato skins for supper the night after I can potatoes.

What About Raw Packing Potatoes to Get a Better Texture?

If you do a search on YouTube or many canning groups, you may find instructions for canning potatoes raw pack. I do not endorse that method. I am all for getting a nice texture in your product. BUT you must know that there are no official sources that will recommend raw packing potatoes for canning.

Potatoes have never been tested for canning from raw. The way they were tested is from a cooked state. If you pack the potatoes raw, you would have to test from raw. The texture, temperature among other things is different therefore the testing would not apply. I totally understand wanting a better texture, but you are better off working with different types of potatoes to see what will hold up better to the canning process. 

Dry canning is also not safe. Read more here.

What Potato is Best for Canning?

You can use any potato for canning, but look for a less starchy potato. Red skinned works best. Large, white, baking potatoes are not the best for canning purposes. They tend to be more on the starchy side. Red or gold potatoes do much better.

How to Reduce Starchiness in Home Canned Potatoes

Rinse, rinse, and rinse again to reduce starchy, cloudy potato water. You’ll get the first rinse as you cut up your potatoes, drain then bring to a boil to partially cook, and then drain that water and finally add fresh water to your jars; do not use the cooking water. Adding clean, fresh water will reduce the amount of starch in the jars.

Growing Potatoes

If you are growing a garden you really should try growing potatoes! They are so crispy and delicious when grown in your back yard. This Growing Potatoes gardening course will take you step-by-step through the growing process. Start growing potatoes from your garden this summer.

Learn how to grow potatoes. New gardening video course. Start learning.

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Canning Potatoes

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Source: The National Center for Home Food Preservation, Colorado State Extension

Page last updated: 7/9/2021

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1 year ago

AFTER boiling potatoes for a few minutes, the skins peel right off. (Hot on the hands, but less product waste.) Could/Would this be an acceptable method to peel potatoes prior to canning?

1 year ago

The All New Ball Book of Canning and Preserving (2016) has recipes to pressure can potatoes using a raw pack method (p. 278, Herbed Potatoes, Chipotle Potatoes, and Mediterranean Potatoes, with raw pack instructions on p. 276. Is this another instance of Ball posting recipes that haven’t been tested? I can’t see any other indication that the recommendation has changed.

2 years ago

When using these potatoes after they have been canned, do these have to be boiled prior to use? And what about using canned green beans, canned meats…do they need to be boiled also prior to eating?

Laura Bisel
Laura Bisel
2 years ago

I’m continuing to increase the products I can each year and was so excited to come across this email about canning potatoes!

Has anyone tried using their apple peeler/corer/slicer for just peeling the potatoes? I’m wondering if I could get my kids to have a “race” when it comes to peeling them!

2 years ago

5 stars
Hi Sharon, I canned “many” quarts of potatoes last year. We are packing to make a final move to our home in Oregon. I noticed that there are several jars of the canned potatoes where the liquid has disappeared about 1-2 inches down from the top. Exposing the potatoes. The potatoes are not discolored but I wonder if they are still safe to eat.??? The seals are stills safely sealed. Thanks so much for your help. I appreciate your posts and look forward to getting them.

Rachel Abernathy
Rachel Abernathy
2 years ago

Do you mean it has dropped since they were stored on the shelf? Or did they come out of the canner that way, like liquid loss:

-Rachel (Sharon’s assistant)

2 years ago

They came out of the canner that way..

Nancy Legere
Nancy Legere
2 years ago

I get 100 lbs. of potatoes from a local farm every fall and can them. Great for home fries or soups/chowders, so convenient.

Katie Anne Gaither
Katie Anne Gaither
2 years ago

I’m seeing more and more people on YouTube raw packing potatoes because they have better texture. I’m assuming that this is an unsafe or at least an untested method. I know that the NCHFP has a caution with using the same starch water you blanched your potatoes in to put in your jar. I would also assume that since potatoes are dense it might take to long with raw pack for them to get to the right temperature internally. Have you ever come across any official documentation on the safety or dangers of raw packing your potatoes?

Katie Anne Gaither
Katie Anne Gaither
2 years ago

Thank you for your prompt reply!