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Safe method: Pressure canning potatoes with liquid

The only safe and approved method for canning potatoes is to use a pressure canner with added liquid, following an up-to-date, research-tested recipe.
Course Ingredient
Cuisine American
Keyword canned potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Cooker cool down, natural release 30 minutes

Ingredients

  • Potatoes
  • boiling water

Instructions

  1. Preparation: Wash, peel, and cut potatoes into 1-inch cubes. Keep them in a bowl of cold water to prevent browning.
  2. Blanch: Place the potato cubes in boiling water for 2 minutes.

  3. Pack jars: Pack the hot potatoes into sterilized pint or quart jars, leaving a 1-inch headspace. Add 1/2 teaspoon of canning salt to pints or 1 teaspoon to quarts (optional).

  4. Add liquid: Cover the potatoes with fresh boiling water, maintaining the 1-inch headspace.
  5. Seal: Remove any air bubbles with a non-metallic spatula. Wipe the jar rims, apply new lids, and secure rings fingertip-tight.
  6. Process:
  7. Place jars in a pressure canner with the required amount of water.
  8. Secure the canner lid, and vent the steam for 10 minutes.
  9. Bring the canner to 10 pounds of pressure (PSI) for altitudes up to 1,000 feet, or adjust based on your canner type and altitude.
  10. Process pint jars for 35 minutes and quart jars for 40 minutes.
  11. Cool: After processing, turn off the heat and allow the canner to depressurize naturally before opening. Remove jars and let them cool on a towel for 12 to 24 hours.