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Pressure canning potatoes is easy and yields delicious cooked potatoes ready to use for quick meals, soups, or stews on busy nights and is a great way to keep your food budget low.

pressure canning potatoes with potatoes in a jar

Why make your own canned potatoes?

When you can your own potatoes, you will know your produce is fresh and has no preservatives, just water, potatoes, and a touch of salt. Canning potatoes is a great way to keep your food budget low, and they will help you create quick meals, soups, or stews on busy nights.

What type of potatoes to use

Red potatoes are fitting, and thin-skinned white or gold potatoes work well when canned. Small potatoes, or young potatoes referred to as “new potatoes,” are also delicious when pressure canned.

Can I pressure can potatoe soup?

Creamed soups are not suitable for home canning because their ingredients interfere with the proper transfer of heat during the processing step and result in foodborne illness.

However, when you can your own potatoes, you can use them to make quick and easy homemade potatoes soup since the potatoes are already cooked.

Why are canned pototoes so good?

What makes these potatoes so good is the simplicity of the recipe. Choose the freshest potatoes, add water and salt then process. No extra preservatives, just a convenient and economical can of cooked potatoes.

Learing to can

If you are new to pressure canning, I suggest you head over to my post Learn How To Pressure Can. Pressure canning is a way to safely preserve low acid foods such as potatoes. The pressure canner is able to heat the food to a higher and constant temperature to kill botulism spores. Using a boiling water bath canner only kills botulism bacteria, but the spores can survive in low acid foods that are not heated above the boiling point for a specific length of time.

Also, be sure and read A Beginner’s Guide To Canning Terms and Canning Supplies Guide.

pressure canner on stove to help you learn how to pressure can

Steps to can potatoes

This is a great recipe for beginners to learn canning steps.

Preparing the potatoes

  • Wash potatoes by rinsing under cool water. Peel potatoes and remove any soft or dark spots. Rinse again. Potatoes that are 2 inches in diameter or smaller may be canned whole. Cut large potatoes into evenly sized cubes.

Pre cooking the potatoes

  • Put potatoes in a large saucepan and cover with water. Bring mixture to a boil. Once boil starts, boil for 10 minutes.

Filling Jars

  • Pack hot potatoes into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint jar or 1 teaspoon per quart jar.
  • Ladle hot cooking liquid or boiling water over potatoes, leaving 1-inch headspace. Remove bubbles and wipe clean the rims of the jars.
  • Center lid on the jar and adjust the band to fingertip-tight. Place jars on the rack in a pressure canner containing 2 inches of simmering (180 degrees) water.

Process the jars

  • Place lid on the canner and turn to a locked position. Adjust heat to medium-high. Vent steam 10 minutes. Put a weighted gauge on the vent. Bring pressure to 10 pounds (psi). Process pint jars 35 minutes; quarts 40 minutes.
  • Turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool, dark, and dry pantry.
pressure canning potatoes with small potatoes in quart jars

How to serve canned potatoes

Having canned potatoes in your pantry makes it easy to add a quick side dish to a meal or mix-ins to dishes and soups.

Tips

There are several ways to reheat your canned potatoes.

  • Add the potatoes to boiling water, boil just long enough to reheat all the way through.
  • Drain potatoes and slice. Place in a pan with butter or oil and fry.
  • Drain and cube potatoes, add to soups or stews while they are cooking.

Side dish ideas

  • Drain and slice your potatoes. Place a little olive oil in the frying pan, heat, and a little garlic. Cook until soft, then add sliced potatoes, Italian seasoning, and paprika. Fry potatoes until golden brown.
  • Drain and slice potatoes. Place some butter in a frying pan, heat, and then add potatoes. Fry until browned. Toss in some cooked bacon or ham and heat until warmed. Pour potatoes on a serving dish, top with cheese, sour cream, and chives.

More canning recipe to try

Canning Lima Beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget. They are great for a quick side dish, added into casseroles or soups.

Canning Beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget.

Canned Cowboy Candy is the perfect way to preserve a bunch of jalapenos in an addictive sweet and spicy sauce. Perfect on burgers, Mexican foods, in dips, and pimento cheese spread.

This Brandy Spiced Pear Compote recipe has a combination of pears and brandy simmered together in spices such as cloves, cinnamon, and nutmeg, creating an elegant and delicious compote. 

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pressure canning potatoes on a jar
5 from 3 ratings

Pressure Canning Potatoes

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 3 quarts
Pressure canning potatoes is easy and yields delicious cooked potatoes ready to use for quick meals, soups, or stews on busy nights and is a great way to keep your food budget low.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

Ingredients
 

  • 7 pounds white potatoes
  • 3 teaspoons salt
  • water

Instructions
 

Prep

  • Wash potatoes by rinsing under cool water. Peel potatoes and remove any soft or dark spots. Rinse again. Potatoes that are 2 inches in diameter or smaller may be canned whole. Cut large potatoes into evenly sized cubes.

Cook

  • Put potatoes in a large saucepan and cover with water. Bring mixture to a boil. Once boil starts, boil for 10 minutes.

Filling Jars

  • Pack hot potatoes into hot jars leaving 1-inch head space. Add 1/2 teaspoon salt per pint jar or 1 teaspoon per quart jar.
  • Ladle hot cooking liquid or boiling water over potatoes, leaving 1-inch head space. Remove bubbles and wipe clean the rims of the jars.
  • Center lid on the jar and adjust the band to fingertip-tight. Place jars on the rack in a pressure canner containing 2 inches of simmering (180 degrees) water.

Process

  • Place lid on the canner and turn to a locked position. Adjust heat to medium-high. Vent steam 10 minutes. Put a weighted gauge on the vent. Bring pressure to 10 pounds (psi). Process pint jars 35 minutes; quarts 40 minutes.
  • Turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.

Notes

If you are new to pressure canning, I suggest you head over to my post Learn How To Pressure Can. Pressure canning is a way to safely preserve low acid foods such as potatoes. The pressure canner is able to heat the food to a higher and constant temperature to kill botulism spores. Using a boiling water bath canner only kills botulism bacteria, but the spores can survive in low acid foods that are not heated above the boiling point for a specific length of time.
Serving: 1cup, Calories: 204kcal, Carbohydrates: 46g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 597mg, Potassium: 1114mg, Fiber: 6g, Sugar: 2g, Vitamin A: 5IU, Vitamin C: 52mg, Calcium: 32mg, Iron: 2mg
Cuisine: American
Course: Canning
Author: Gina Dickson

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