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Canning Potatoes Recipe: Easy Pressure Cooker Method for Long-Term Storage

Discover how to safely can potatoes at home with this complete guide. Learn USDA-approved pressure canning methods, perfect timing, and the best tips to preserve flavor, texture, and nutrients for up to 18 months.
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Cook Time 40 minutes
Servings: 8 -10 jars
Course: Preserves & Canning
Cuisine: American
Calories: 108
Ingredients Method Notes

Ingredients
  

  • 10 pounds potatoes Russets or Yukon Golds preferred
  • 4 cups filtered water per quart jar
  • 1 teaspoon canning salt per quart jar
  • 1 tablespoon lemon juice per quart jar
  • Optional: 1/4 teaspoon garlic powder per jar
  • Optional: 1/4 teaspoon black pepper per jar
Substitutions:
  • Use white vinegar instead of lemon juice if preferred
  • Try dried rosemary thyme, or bay leaves for flavor
  • Red or fingerling potatoes may be used though texture softens slightly

Method
 

  1. Sanitize all jars, lids, and bands by boiling or running through the dishwasher’s sanitize cycle.
  2. Wash and peel potatoes, removing any eyes or blemishes. Cut into 1–2 inch uniform pieces.
  3. Bring a large pot of water to a rolling boil and blanch potatoes for 2–5 minutes until slightly tender but firm.
  4. Drain and cool slightly, patting dry to remove excess moisture.
  5. Add 1 teaspoon canning salt, 1 tablespoon lemon juice, and optional seasonings to each quart jar.
  6. Pack blanched potatoes into jars, leaving 1 inch headspace for proper sealing.
  7. Pour fresh boiling water over potatoes to cover, maintaining 1 inch headspace. Remove air bubbles.
  8. Wipe rims clean, apply lids, and tighten bands fingertip-tight.
  9. Place jars in a pressure canner and process pints for 35 minutes or quarts for 40 minutes at 10 lbs pressure (adjust for altitude).
  10. Allow canner to cool naturally before removing jars. Do not force-cool.
  11. Let jars cool undisturbed for 12–24 hours. Check seals and label with contents and date.
  12. Store sealed jars in a cool, dark place for up to 12–18 months.

Notes

Always use a pressure canner for potatoes—never a water bath. Ensure jars have 1 inch headspace and are properly sealed. Store between 50–70°F for best quality. Once opened, refrigerate and use within 3–4 days.