Pressure Canning Potatoes
Makes 8-9 pints of simple, shelf-stable canned potatoes. This straightforward guide ensures you’ll have delicious canned potatoes ready for your pantry. Perfect for making the most of a bumper crop or taking advantage of a sale, this method keeps potatoes safe and tasty all year round. The end product is simple, soft, slightly salted potatoes ready for your favorite recipe. You must have a pressure canner for this recipe! No workarounds.

Ingredients

10 pounds potatoes Choose a variety that will hold its shape well when diced, like Yukon Gold.
Fresh water for boiling and canning
Canning salt optional, 1/2 teaspoon per pint or 1 teaspoon per quart

2x

20 pounds potatoes Choose a variety that will hold its shape well when diced, like Yukon Gold.
Fresh water for boiling and canning
Canning salt optional, 1/2 teaspoon per pint or 1 teaspoon per quart

3x
30 pounds potatoes Choose a variety that will hold its shape well when diced, like Yukon Gold.
Fresh water for boiling and canning
Canning salt optional, 1/2 teaspoon per pint or 1 teaspoon per quart

Instructions

Prep the Potatoes. Wash the potatoes thoroughly to remove any dirt. Peel them, if desired (peeling is recommended for best results), and cut them into even, bite-sized pieces to ensure uniform cooking and canning. As you cut the potatoes, place them into a large bowl of cold water to prevent browning.

Pre-cook the Potatoes. Drain the soaking potatoes and transfer them to a large pot. Add fresh water to cover the potatoes and bring to a boil. Boil for 2 minutes. This blanching step helps to ensure the potatoes are heated through before canning, which is essential for safe preservation.
PRESSURE CANNER