Go Back
+ servings
Pressure Canning Potatoes
Print Recipe
4.5 from 2 votes

Pressure Canning Potatoes

Canning potatoes is a great way to preserve an abundant harvest for long-term food storage. The shelf-stable jars are handy for quick additions to meals.
Prep Time30 mins
Cook Time35 mins
Course: Canning
Cuisine: American
Keyword: canning potatoes
Servings: 6 pint jars
Calories: 60kcal
Author: Grow a Good Life


  • 6 pounds white potatoes for pints (11 pounds for quarts)
  • canning salt optional
  • water


Prepare your canning jars and lids:

  • Clean your jars and lids with warm, soapy water and rinse well.
  • Place the jar rack into the pressure canner, set the clean jars in the canner, add water, and bring to a boil over high heat. Reduce heat to medium-high and boil jars for 10 minutes to sterilize. Turn the heat to low and keep jars warm until you are ready to use them.
  • Warm your lids in a small pot of water over low heat.

Prepare your potatoes:

  • Fill a large pot about half way with cold water.
  • Scrub and peel your potatoes. Cut them into 2-inch pieces and place them into the pot of cold water as you go. This will help remove some of the surface starch and prevent the potatoes from discoloring from exposure to air.
  • Drain, and rinse the potatoes well with cold water. Add the potatoes back to the large pot and fill with enough water to cover. Bring the pot to a boil and cook potatoes for 10 minutes. Reduce the heat to low and keep warm until you are ready to can.
  • While the potatoes are cooking, bring a second large pot of water to a boil over high heat, reduce the heat to low, and keep warm until you are ready to can. This is the water you will be using to fill your jars. Do not use the water that the potatoes were cooked in. There is too much starch to can properly.

Can the potatoes:

  • Spread a kitchen towel on the counter. Using your jar lifter, remove the warm jars from the canner, drain, and line up on the towel.
  • Drain your potatoes and discard the cooking water.
  • Fill jars with the hot potatoes. Add 1/2 teaspoon canning salt to each pint jar, or 1 teaspoon to each quart (salt is optional but adds a lot of flavor). Add fresh hot water to the jar, leaving a 1-inch headspace.
  • Run your bubble popper through the jar to release any bubbles that may be caught in between the potatoes.
  • Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Using the jar lifter, place the jars into pressure canner leaving space in between them. Once the jars are all in canner, adjust the water level per your pressure canner's instructions. If adding water, use the hot water from your large pot.
  • Follow the directions for your pressure canner and process pints for 35 minutes, and quarts for 40 minutes at 10 pounds of pressure for at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary.
  • When processing time is complete, turn off the heat and allow the pressure canner to cool for about 1 hour.
  • When the pressure canner has cooled, spread a kitchen towel on the counter, unlock cover and remove by tilting lid away from you so that steam does not burn your face.
  • Use a jar lifter to lift jars from canner and place on the towel. Allow the jars to cool for 12-hours. You should hear the satisfactory "ping" of the jar lids sealing.
  • After 12-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place, and use within 12 months. Yields 9 pints or 7 quarts.



Serving: 165g | Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 290mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1.3mg