Canning potatoes at home is a safe and simple way to preserve your harvest for long-term storage. This step-by-step guide will walk you through the process of safely preparing, processing, and storing potatoes using a tested hot-pack method.
Peel potatoes with a potato peeler. Place them in a pot with clean, cold water so that they don’t discolor.
20 pounds Potatoes
Once potatoes are all peeled. Drain the water that they were soaking in and cover with fresh water.
Start a large pot with clean water to boil. Boil for 10 minutes
Prepare jars. Add 1 teaspoon of salt to each jar. (optional step)
1 tsp salt
If you would like to make diced potatoes, dice them into ½ inch cubes. I cut potatoes that are larger than 2″ inches into diced..
Add diced potatoes to a different pot to par cook.
Bring to a boil. Boil 10 minutes for whole potatoes and 2 minutes for diced.
Fill jars with potatoes, leaving 1-inch headspace.
Pour clean, boiled water into jar, maintaining the headspace. Run a knife around to edge of the jar to eliminate any air bubbles. Wipe rims with a clean, damp paper towel or cloth to remove any residue.
Prepare pressure canner adding water to the bottom line. Add jars to the canner. Lock lid. Turn fire on high and vent the pressure canner for ten minutes. Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it there.
Process pints for 35 minutes and quarts for 40 minutes.
Once the pressure valve has gone down and there is no pressure in the pot. Remove lid. Allow jars to sit in hot water for 5-10 minutes.
Remove jars from the canning pot and place them on the counter.
Leave for 12-24 hours and check seals. Any lids that flex up or down have not sealed and should be stored in the refrigerator and used first.
Notes
Recipe makes 7 quarts.Always date your jars to keep track of the age of your products.Potatoes must be pressure canned. They are not safe to can in a water bath canning pot. Note: Your pressure cooker is not the same as a pressure canner. Do not use your Instant Pot or similar appliances to can food. You will require a dial gauge or weighted gauge pressure canner to can low-acid foods. (I use a weighted gauge canner)Potatoes must also be peeled. There are no tested recipes leaving the peels on. See the article for more information. Sealed jars will last at least 12 months in a cool, dark place, like your basement.Potatoes can not be canned raw-pack. They must be canned hot-pack (par-boiled first).Red skin potatoes and white potatoes are usually well suited for canning. See the article above for the best varieties of potatoes to can and more information on how to grow them.Photo Credit: Binky's Culinary CarnivalDial Gauge canner Pints – 35 minutes Quarts- 40 minutes0-2000 feet above sea level 11 pounds per square inch2001-4000 feet above sea level 12 psi 4001-6000 feet above sea level 13 psi6000+ feet above sea level 14 psiWeighted-gauge canner Pints- 35 minutes Quarts- 40 minutes1-1000 feet above sea level 10 psi1000+ feet above sea level 15 psi
