Pressure Canning White Potatoes
White potatoes are a classic pressure canning staple. For best quality and safe processing, can them in cubes or small whole pieces that fit the jar size you are using. Do not mash them.
Prepare the Potatoes
- Wash, peel, and cut potatoes into even pieces.
- Hold cut potatoes in water to prevent darkening.
- Boil for 2 minutes before packing.
Pack the Jars
- Fill hot jars with hot potatoes. Be sure you pack them tightly.
- Add ½ teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. (Salt is optional but does provide better flavor).
Pro Tip: Always use canning salt or sea salt with NO added anti-caking agents or ingredients, regular table salt is not recommended. - Add fresh boiling water, leaving 1 inch headspace.
- Remove air bubbles, wipe rims with wet paper towel or dishcloth, and apply lids and bands.
- Kitchen Towel – Once the canning process is over, you’ll want a kitchen towel lining your counter. This reduces the chance of thermal shock to your jars and eliminates the risk of jars breaking or cracking.
- Remove sealed jars from canner with the jar lifter and place on a towel-lined surface.
- Leave the jars to sit for 12 to 24 hours before removing the bands, wiping clean, labeling and dating
Process Safely
White potatoes are a low-acid food, so they must be pressure canned using a tested method. The table below gives a simple reference based on current National Center for Home Food Preservation guidance.
| Jar size | Processing time | Dial-gauge pressure | Weighted-gauge pressure |
|---|---|---|---|
| Pints | 35 minutes | 11 pounds at 0 to 2,000 ft; 12 pounds at 2,001 to 4,000 ft; 13 pounds at 4,001 to 6,000 ft; 14 pounds at 6,001 to 8,000 ft | 10 pounds at 0 to 1,000 ft; 15 pounds above 1,000 ft |
| Quarts | 40 minutes | 11 pounds at 0 to 2,000 ft; 12 pounds at 2,001 to 4,000 ft; 13 pounds at 4,001 to 6,000 ft; 14 pounds at 6,001 to 8,000 ft | 10 pounds at 0 to 1,000 ft; 15 pounds above 1,000 ft |
These times apply to peeled potatoes packed hot in clean jars with fresh boiling water and 1 inch of headspace. Always adjust pressure for your altitude and follow your canner manufacturer’s directions.
Printable Recipe Card
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Recipe
Pressure Canning White Potatoes
Ingredients
- White potatoes
- Fresh water for holding cut potatoes
- Fresh boiling water for jars
- Canning salt or sea salt, optional: 1/2 teaspoon per pint or 1 teaspoon per quart
Method
- Wash, peel, and cut potatoes into even pieces. Hold cut potatoes in water to prevent darkening.
- Boil the potatoes for 2 minutes.
- Pack hot potatoes into hot jars.
- Add optional salt: 1/2 teaspoon to each pint jar or 1 teaspoon to each quart jar.
- Add fresh boiling water, leaving 1 inch headspace.
- Remove air bubbles, wipe rims, and apply lids and bands.
- Process in a pressure canner using the correct pressure for your altitude.
- After processing, remove jars and let them rest undisturbed for 12 to 24 hours before labeling and storing.
Processing Time
- Pints: 35 minutes
- Quarts: 40 minutes
Yield and Jar Size
Can in pint or quart jars. Yield depends on the amount of prepared potatoes you start with and the jar size you choose.