Description
Learn how to safely can potatoes at home with USDA-approved pressure canning methods. Preserve your harvest for up to 12 months while retaining nutrients, texture, and flavor for easy, ready-to-use meals year-round.
Ingredients
Scale
- 10 pounds potatoes (Russets or Yukon Golds recommended)
- 4 cups filtered water (per quart jar)
- 1 teaspoon canning salt (per quart jar)
- 1 tablespoon lemon juice (per quart jar)
- Optional: 1/4 teaspoon garlic powder per jar
- Optional: 1/4 teaspoon black pepper per jar
- Substitution Tips:
- Use pure sea salt without additives
- Fresh lemon juice may replace bottled if strained
- Avoid table salt with anti-caking agents
Instructions
- Sanitize jars and lids using boiling water or the dishwasher’s sanitize cycle.
- Wash, peel, and cut potatoes into 1–2 inch pieces. Submerge in cool water to prevent discoloration.
- Blanch cubed potatoes in boiling water for 2–5 minutes (10 minutes for whole). Drain well.
- Cool slightly to prevent thermal shock during packing.
- Add 1 teaspoon salt and 1 tablespoon lemon juice to each quart jar.
- Pack hot potatoes into jars, leaving 1 inch headspace.
- Pour in fresh boiling water to cover, maintaining 1 inch headspace. Do not use blanching water.
- Wipe jar rims clean and secure lids fingertip-tight.
- Process jars in a pressure canner at 10 lbs pressure (11 lbs dial gauge), adjusting for altitude.
- Process pints for 35 minutes and quarts for 40 minutes following manufacturer guidelines.
- Allow pressure canner to cool naturally. Remove jars and cool 12–24 hours.
- Check seals, label jars with date, and store in a cool, dark place for up to 12 months.
Notes
Always peel potatoes before canning to ensure safety. Never water bath can potatoes—they require pressure canning. Store sealed jars between 50–70°F for best quality. Once opened, refrigerate and use within 3–4 days.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Preserves & Canning
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 108
- Sugar: 2g
- Sodium: 219mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: canned potatoes, pressure canning, home preservation, potato storage, USDA method