Canning potatoes

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Home canned potatoes are very handy to have on hand. Here’s how to pressure can them using the tested USDA method.
Course  Side Dish
Cuisine  American
Keyword Potatoes
Prep Time1hour 
Cook Time40minutes 
Total Time1hour  40minutes 
Servings1 varies


  • potatoes
  • water


  • Wash potatoes. Peel. Cut into 2 cm (½ inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
  • Place in water as you cube them; don’t leave peeled potato exposed to the air or most varieties will blacken on you.
  • Put a large pot of water onto boil. This will be your blanching water for the potato.
  • Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
  • Give prepped potatoes one final rinse.
  • Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
  • Drain potatoes.
  • Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with ½ teaspoon or a teaspoon of salt).
  • Leave 3 cm (1 inch) headspace.
  • Top up with your clean boiling water, maintaining headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.


Serving: 250g | Calories: 193kcal | Carbohydrates: 43.7g | Protein: 5.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 15mg | Fiber: 5.5g | Sugar: 2g

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