Canning potatoes isn’t difficult, and it is so rewarding. In this post I’ll show you exactly what you’ll need and how to do it, with detailed step by step instructions.
Do you love potatoes? If your answer is yes, then learning how to can them will allow you to enjoy them whenever you want.
They keep for months, and you can eat them right out of the can, use them in soups, casseroles, mash them, and more.
In this article I’ll show you how to can potatoes from your garden or the grocery store with a few simple steps.
Best Types Of Potatoes For Canning
The best type of potatoes for canning are mostly the red, thin skinned white, and gold varieties.
These types are often called “waxy” or “boiling” potatoes, and tend to be lower in starch.
Small new potatoes are also a good option because of their firm flesh and thin skin.
Preparing Potatoes For Canning
Preparing potatoes for canning is simple. First, wash and peel them, then cut them into 2” cubes. If you prefer, you could leave them whole if they’re 2” around or smaller.
As you chop them up, place the pieces into a pot of cold water. This encourages more of the starches to leach out, as well as preserves the color.
Once you’re done, use a colander to drain and rinse them. Next, par-boil them for about 10 minutes. Then, reduce the heat, and keep them warm until you’re ready to place them into the jars.
Related Post: How To Prepare & Sterilize Jars For Home Canning
Processing Canned Potatoes
Since they are a low acidic food, the only safe way to process potatoes is using a pressure canner.
The water bath method is not safe because it can’t get them hot enough to kill all of the harmful bacteria.
Tools & Equipment Needed
Below is a list of items you’ll need. Gather everything before you start to make the process easier. You can see my full list of tools and supplies here.
- Pressure canner
- Pint canning jars OR use quart sized jars
- New jar lids
- Ladle
- Canning funnel
- Bubble remover tool
- Jar lifting tool
- Paper towels
- Dissolvable labels
- OR Permanent marker
How To Store Canned Potatoes
Check the seal of your canned potatoes before storing them. You can do this by pressing the center of the lid to ensure each one has a proper seal. If it moves at all, that means it did not seal.
In that case, you just need to put them into the fridge, and use those up first.
Otherwise, store them somewhere cool and dark. Places like the pantry, a cupboard, or your basement are all great choices.
Related Post: How To Make Healthy Potato Soup (Recipe)
How Long Do Canned Potatoes Last?
If stored properly, canned potatoes can last up to 12-18 months. Before eating them, always check to make sure the lid is still tightly sealed.
FAQs
In this section, I’ll answer some of the most frequently asked questions about canning potatoes.
Can potatoes be canned with skins on?
You should not can potatoes with the skins on, due to the risk of bacteria contamination. Modern food safety standards require them to be peeled before canning.
Can you water bath canned potatoes?
You can’t safely water bath canned potatoes because of their low acidity levels. They must be processed at a much higher temperature, which can only be achieved using a pressure canner.
Can potatoes be canned raw?
No, potatoes can not be canned raw because they contain too much bacteria. You should always par-boil them for about 10 minutes first in order to ensure they will be safe to eat.
Canning potatoes is easier than you might think. It’s a great way to preserve your garden-fresh bounty, or stock up using ones from the store or farmer’s market.
If you want to learn how to have a highly productive veggie garden, then you need my book Vertical Vegetables. It will show you all you need to know about starting and caring for your plot, plus you’ll get 23 projects you can build yourself! Order your copy today.
Learn more about my Vertical Vegetables book here.
More Food Canning Posts
- Free Canning Labels To Print For Mason Jars
- How To Can Pears
- How To Can Peas
- How To Can Beets
- How To Can Pumpkin
- How To Can Green Beans
- How To Can Apples
More About Potatoes
- How To Grow Potatoes In Your Garden
- How & When To Plant Potatoes In Your Garden
- When & How To Harvest Potatoes
Share your tips for canning potatoes in the comments section below.
Recipe & Instructions
How To Can Potatoes
Canning fresh potatoes is easier than you might think, and doesn't take much time. Follow the step by step instructions below to learn exactly how to hot pack and process them.
Ingredients
- 9 pounds potatoes (about 18 medium)
- 5 cups water
Instructions
- Prepare your pressure canner - Place the rack into the pressure canner, then fill the bottom with 2-3” of boiling water, or per your canners user manual. Different models may vary.
- Pack the jars - Add your hot potatoes into each canning jar, taking care not to squish them as you pack them in, and leaving a 1 ½“ headspace on top.
- Add boiling water - Use your funnel and ladle to pour boiling water over the potatoes to fill each jar, keeping 1” of headspace on top.
- Remove air bubbles - Use a bubble popping tool or wooden skewer to remove any air bubbles present in the jar. Don’t use anything metal for this, as it can damage the glass.
- Place the lids and rings on - Wipe the rim of each jar with a warm damp paper towel. Then place a new lid and ring on top, and twist just enough to secure them, while not over tightening.
- Place the jars into the pressure canner - Use your lifting tool to carefully place the jars into the canner right after filling them, so they don't have a chance to cool down.
- Put the lid on the canner - Once all of the jars are inside, place the lid on your pressure canner, lock it into place, and bring it to a boil on high heat.
- Process the jars - Let the canner vent for 10 minutes before closing it. Continue heating to reach 11 PSI for a dial gauge, and 10 PSI for a weighted gauge. Then process the jars for 35 minutes.
- Remove the jars - Turn off the heat and allow the canner to cool completely before opening it and removing the jars. Don’t take the bands off until the jars are room temperature. This can take 30 minutes.
- Cool and label them - Let the jars sit until they reach room temperature, then remove the bands and label them. You can either write on the tops with a permanent marker, or use dissolvable labels.
Notes
- Because potatoes are a low acid food, they must be pressure canned. This is the only way to ensure all bacteria is destroyed, and that they are safe to eat.
- It's important to keep the jars hot at all times. So plan ahead and boil the processing water before filling them, then place them in there as soon as they are packed.
- Also, be sure to work fairly quickly to pack your jars so they do not cool down before processing them.
- Don't be alarmed if you hear the random pinging sounds as the jars cool, it just means the lids are sealing.
- If you live at an altitude higher than 1,000 feet above sea level, then you'll need to adjust your pressure pounds and processing time. Please see this chart for the proper conversions.
Nutrition Information:
Yield:
18Serving Size:
1 cupAmount Per Serving: Calories: 211Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 48gFiber: 5gSugar: 3gProtein: 6g
Ellie D says
Is it best to use fresh boiling water rather than the water you par boil them in?
Amy Andrychowicz says
Yes, it’s best to use fresh boiling water to can them, otherwise it will be cloudy from all of the starch that will leach out of the potatoes when you par boil them.
BJ Lacasse says
Hi how much water do you put in the pressure canner? Can’t wait for my harvest! Thanks BJ
Amy Andrychowicz says
It depends on the type of pressure canner you have, so it’s best to follow the instructions for your particular model. Mine only requires a few inches of water.
Kathy says
Why are my potatoes filled with a white slimy jel after they sit for a couple days and are they safe to eat? I followed the instructions n they still did this. Am I cooking them too long or what could be the problem? Please help. Thank you
Amy Andrychowicz says
Potatoes are very starchy, and it’s common for white residue to build up in the jars when you can them. It’s usually worse if you use the water from boiling the potatoes to can them, rather than fresh water. As long as the lids are sealed, and they’re not too old, then they’ll be fine to eat. You can give them a quick rinse after opening the jars if you’d like.