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pressure canning potatoes on a jar

Pressure Canning Potatoes

Gina Dickson
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.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Canning
Cuisine American
Servings 3 quarts
Calories 204 kcal


  • 7 pounds white potatoes
  • 3 teaspoons salt
  • water

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  • 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.


  • 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.


  • 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.

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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: 1cupCalories: 204kcalCarbohydrates: 46gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 597mgPotassium: 1114mgFiber: 6gSugar: 2gVitamin A: 5IUVitamin C: 52mgCalcium: 32mgIron: 2mg
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