How to Pressure Can Potatoes: A Step-by-Step Guide

This post may contain affiliate links. Please read our disclosure policy.

Do you have an abundance of potatoes in your cold room? Pressure Canning potatoes is an excellent way to preserve the them, and ensure you always have ready-to-use potatoes in your pantry. Since potatoes are a low-acid food, they require pressure canning to ensure safety. Below you will learn everything you need to know about pressure canning potatoes, from preparation to storage.

Why Pressure Can Potatoes?

Potatoes are an essential and easy garden vegetable to grow every year, they are a staple in many homes, but they don’t last forever in cold storage. Pressure canning extends their shelf life significantly while making meal prep easier. Here’s why you should consider canning your potatoes:

• Long-Term Storage – Properly canned potatoes can last for years.
• Convenience – Pre-cooked and ready to use in soups, stews, and mashed potatoes.
• Prevents Waste – Great for preserving a surplus harvest or preventing sprouting.
• Saves Freezer Space – Unlike frozen potatoes, canned potatoes don’t require electricity to stay preserved.

Types of Potatoes Best for Canning

Not all potatoes are ideal for canning. Waxy potatoes (such as Yukon Gold, Red, and Fingerling) hold their shape well and work best. Avoid starchy potatoes like Russets, as they tend to break down into mush during the canning process.

Recommended Varieties:

✔ Yukon Gold
✔ Red Potatoes
✔ Fingerlings
✔ White Potatoes

Step 1: Gather Your Supplies

Before you start, make sure you have all the necessary equipment:

Essential Equipment:

• Pressure Canner – Required for safely preserving low-acid foods like potatoes.
• Canning Jars – Quart or pint-sized Mason jars.
• Lids and Bands – Ensure they are new or in good condition.
• Jar Lifter – For safely handling hot jars.
• Ladle & Funnel – Helps with filling jars neatly.
• Large Pot – For boiling potatoes before canning.
• Cutting Board & Knife – To peel and chop potatoes.
• Salt (Optional) – For flavor enhancement.

Step 2: Prepare the Potatoes

1. Wash & Peel – Scrub potatoes thoroughly, then peel them. Peeling is essential to remove bacteria and ensure safety.
2. Cut into Uniform Pieces – Cube potatoes into 1-inch chunks to ensure even cooking.
3. Prevent Browning – Place cut potatoes in a bowl of cold water while prepping the rest to prevent discoloration.

Step 3: Fill the Jars

1. Wash Jars – Wash jars with hot, soapy water and keep them warm. (I like to put the oven on the lowest setting. Once it reaches tempature turn it off, the heat inside will keep the jars warm but not too hot to handle)
2. Pack Potatoes – Fill jars with potatoes, leaving 1-inch headspace.
3. Add Salt (Optional) – Add ½ teaspoon per pint or 1 teaspoon per quart for flavor.
4. Fill with Boiling Water – Pour boiling water into jars, ensuring all potatoes are submerged while maintaining 1-inch headspace.
5. Debubble – Use a tool to remove trapped air pockets. ( I will just use the handle of a wooden spoon or butter knife)
6. Wipe Rim & Seal – Wipe jar rims with a clean, damp cloth and secure lids and bands fingertip-tight.

Step 5: Pressure Canning Process

1. Prepare the Canner – Follow your pressure canners instructions on how much water to put in the pressure canner (mine calls for 3 quarts)
2. Load Jars – Place jars inside the canner, ensuring they are evenly spaced.
3. Seal the Canner – Secure the lid and vent steam for 10 minutes before placing the weight.
4. Process the Jars – Adjust pressure based on altitude: Make sure to read your intruction manual for what pressure you need for your altitude. Pints process for 35 minutes Quarts process for 40 mins maintaining the correct pressure
5. Cooling Down – Once the timer is up, turn off the heat and let the canner depressurize naturally. Never force the lid open.

Step 6: Storing the Canned Potatoes

1. Check Seals – After cooling for 12-24 hours, press on jar lids. If they don’t flex, the seal is good. Remove the rims.
2. Label & Date – Mark jars with the canning date for easy tracking.
3. Store in a Cool, Dark Place – Ideal storage temperature is 50-70°F.

How to Use Canned Potatoes

Canned potatoes are incredibly versatile. Here are some easy ways to use them:

• Mashed Potatoes – Drain, heat, and mash with butter and milk.
• Fried Potatoes – Drain, pat dry, and pan-fry until crispy.
• Soups & Stews – Toss directly into your recipe for a quick meal.
• Breakfast Hash – Sauté with onions and bell peppers for a delicious side.

Montgomery Creek Farm Life

How To Pressure Can Potatoes

An easy step by step guide on how to pressure can potatoes for beginners

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs

Ingredients Equipment Method

Ingredients

  

• Potatoes enough to fill 7 quart jars
• Hot Water
• 1/2 tsp Salt (Per Jar) Optional

Equipment

• Pressure Canner
• 7 Quart Jars
• 7 Lids and Seals
• Jar Lifter
• Knife and cutting board
• canning funnel
• butter knife (to remove bubbles)
• Large Pot
• Ladle

Method

 

1. Wash & Peel – Scrub potatoes thoroughly, then peel them. Peeling is essential to remove bacteria and ensure safety.
2. Cut into Uniform Pieces – Cube potatoes into 1-inch chunks to ensure even cooking.
3. Prevent Browning – Place cut potatoes in a bowl of cold water while prepping the rest to prevent discoloration.
4. Wash Jars – Wash jars with hot, soapy water and keep them warm. (I like to put the oven on the lowest setting. Once it reaches tempature turn it off, the heat inside will keep the jars warm but not too hot to handle)
5. Pack Potatoes – Fill jars with potatoes, leaving 1-inch headspace.
6. Add Salt (Optional) – Add ½ teaspoon per pint or 1 teaspoon per quart for flavor.
7. Fill with Boiling Water – Pour boiling water into jars, ensuring all potatoes are submerged while maintaining 1-inch headspace.
8. Debubble – Use a tool to remove trapped air pockets. ( I will just use the handle of a wooden spoon or butter knife)
9. Wipe Rim & Seal – Wipe jar rims with a clean, damp cloth and secure lids and bands fingertip-tight.
10. Prepare the Canner – Follow your pressure canners instructions on how much water to put in the pressure canner (mine calls for 3 quarts)
11. Load Jars – Place jars inside the canner, ensuring they are evenly spaced.
12. Seal the Canner – Secure the lid and vent steam for 10 minutes before placing the weight.
13. Process the Jars – Adjust pressure based on altitude: Make sure to read your intruction manual for what pressure you need for your altitude. Pints process for 35 minutes Quarts process for 40 mins maintaining the correct pressure
14. Cooling Down – Once the timer is up, turn off the heat and let the canner depressurize naturally. Never force the lid open.
15. Check Seals – After cooling for 12-24 hours, press on jar lids. If they don’t flex, the seal is good. Remove the rims.
16. Label & Date – Mark jars with the canning date for easy tracking.
17. Store in a Cool, Dark Place – Ideal storage temperature is 50-70°F.

Final Thoughts

Pressure canning potatoes is a rewarding and practical way to preserve your harvest. By following proper procedures, you can enjoy home-canned potatoes year-round while saving time in the kitchen. With a little preparation and patience, you’ll have delicious, ready-to-use potatoes on hand for all your favorite dishes!

Have you tried pressure canning potatoes before? Share your experience and favorite recipes in the comments!

PIN IT FOR LATER