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+ servings
cubed potatoes and water in canning jar

Pressure Canning Potatoes

Having canned potatoes in your pantry gives you so many options when it's dinner time. I have several varieties that I use all the time.
5 from 2 votes
Prep Time 15 minutes
Processing Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Pantry Staple
Cuisine American
Servings 7 quarts
Calories 948 kcal

Equipment

  • Pressure Canner
  • wide mouth quart canning jars
  • New lids
  • rings/bands
  • Canning Tools
  • old towels
  • large pot for par-boiling optional

Ingredients
  

  • 17½ to 21 pounds of potatoes for a canner load of 7 quarts
  • large bowl of water
  • sea salt

Instructions
 

  • Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
  • Put 2 quarts of cool water in a large bowl and stir in 2 teaspoons of sea salt. Stir it up until it dissolves.
  • Scrub potatoes with a stiff brush under running cold water. Peel them or leave the peel on.
  • If you have small potatoes that are 1 to 1½ inches in diameter you can leave those whole. Larger potatoes need to be cut into ½ to 1 inch cubes. As you cut them, put them into the salt water.
  • Par-boil potatoes (optional): cook cubes in boiling water for 2 minutes, cook small whole potatoes in boiling water for 10 minutes.
  • Drain the potatoes and loosely pack the potatoes into the hot jars, leaving 1 inch headspace.
  • Add salt, if desired, using ½ teaspoon in pints, ¾ teaspoon in 1½ pints and 1 teaspoon in quarts.
  • Add boiling water leaving 1 inch of headspace, releasing trapped air.
  • Wipe the rim of the jar with a clean dry cloth or paper towel and add lids and rings, tightening finger tight.
  • Add water to the canner, adding a splash of white vinegar if you have hard water. Put the jars in the canner.
  • Seal the lid and turn the heat to high.
  • Allow the canner to vent for the specified length of time for your canner.
  • Put the regulator on the air vent and bring it up to pressure.
  • Once it has reached the required pressure, start your timer.
  • Process pints at 10 pounds pressure for 35 minutes, process 1½ pints and quarts at 10 pounds pressure for 40 minutes. Don’t forget to adjust the processing pressure for your altitude.
  • When the processing time is up, turn off the heat and allow the pressure to return to zero.
  • Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
  • Remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
  • After 12 hours, check the seals, wash and label the jars, and put them away.

Notes

Yield: 2 ½ to 3 pounds (7 to 9 medium potatoes) = 1 quart; 1 bushel (50 pounds) = 20 quarts

Nutrition

Calories: 948kcalCarbohydrates: 215gProtein: 25gFat: 1gSaturated Fat: 1gSodium: 74mgPotassium: 5183mgFiber: 27gSugar: 10gVitamin A: 25IUVitamin C: 243mgCalcium: 148mgIron: 10mg
Keyword pressure canning, potatoes
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