Pressure Canning Potatoes

Pressure canning potatoes is a great way to preserve the abundance of new potatoes in the garden and to have ‘instant’ meals in the winter!

If you are new to pressure canning, potatoes are a really easy way to get started. When I first heard of canning potatoes I couldn’t really see the point in it. After all, potatoes store really well in a cool cellar or basement. Why the need to pressure can them?

But, as our desire to grow all our own food increased, so did the amount of potatoes we planted in the garden. But, if you’ve ever grown new potatoes in abundance, you know they don’t store well for too long before getting soft.

And that is what we found. We ended up wasting some of our precious home grown summer potatoes because we couldn’t eat them fast enough.

Preserving the harvest by pressure canning potatoes

That is when I began to see the benefit of pressure canning potatoes. By canning up the extra (beyond what we could eat fresh) we can then utilize these delicious potatoes in the spring when our winter storage potatoes run out and our new potatoes haven’t begun.

Having home canned ‘prepared’ food on hand is a real benefit when you have busy days. It saves you buying expensive prepared food or eating out. It saves time in the kitchen. And, because the potatoes are fully cooked you can actually eat them right out of the jar in an emergency.

Equipment needed for pressure canning potatoes

• Pressure Canner this is the ONLY one I recommend!
• Pint or Quart Mason Jars and rings
• Canning lids
• Stock pot for heating hot water
• Jar lifter and magnetic lid lifting wand
• Stainless funnel
• Peeler, knife and cutting board

Pressure Canning Guidelines

When canning anything, it is always best to refer to the recommended canning times from your canner’s instruction book and the USDA Guide to Pressure Canning. It is considered the Bible of home canning.

Also, for more step-by-step instructions on the mechanics of using a pressure canner you can refer to my video on How to Pressure Can Dry Beans.

Steps to pressure canning potatoes

1. Wash and peel all potatoes. If using new potatoes and the skins aren’t set you can sometimes just scrub it off.
2. Cut potatoes into the size you want to use later. I cut into 1 1/2″ cubes, but you can cut them smaller, or even leave small potatoes whole. The key is to make them uniform sizes so they heat evenly.
3. Place cut potatoes in a pan of cool water, keeping them submerged until ready to use so they do not turn brown.
4. Wash jars in the dishwasher and leave in after heat dry cycle to keep hot, or hand wash thoroughly and heat on a baking tray in the oven.
5. Heat a pan of water to boiling to pour over the potatoes
6. Drain potatoes and load into jars, shaking them a bit after each large handful to help them settle in more tightly.
7. Add 1 tsp of salt per quart or 1/2 tsp per pint.
8. Pour boiling water over potatoes leaving 1″ head space.
9. Put on lids and bands and process in Pressure canner. Quarts for 40 min at 10lbs of pressure and pints for 35 minutes.
10. Note: New information from Ball says you do not have to heat the lids anymore, but I still prefer to pour warm water (not over 180°) over my lids just to be sure. There is more concern with lids that have been boiled than not warmed at all. Ball is leaving the choice up to the consumer.

Pressure Canning Potatoes Video

Uses for Canned Potatoes

You can use both the potatoes and the liquid in so many ways. Even Ma Ingalls knew there was a use for the potato water.

“While Ma made the gravy Laura mashed the potatoes. There was no milk but Ma said, “Leave a very little of the boiling water in, and after you mash them beat them extra hard with a big spoon.” The potatoes turned out white and fluffy….” from The Long Winter

• Drain the potatoes and fry up for hashbrowns
• Use liquid and potatoes for making potato soup
• Drain and make mashed potatoes with some of the reserved water or milk
• Add to stews or soups
• Heat and serve in chunks with butter, salt and pepper as a side dish
• Make cream peas and potatoes
• Make potato soup
• Use the drained liquid in gravy as a thickener
• Potato bread (use both the potatoes and the water)
• If nothing else comes to mind, at least throw the drained liquid on the compost heap

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Resources to help you get started

Thanks for stopping by the farmhouse

There is so much happening at the farm these days I can barely keep my head above water. It is on those days I think that I must be crazy to take on projects like canning potatoes. But, in the middle of winter when I can easily grab those potatoes off the shelf and whip up a quick lunch I will be so glad I did!

I hope this post encourages you to stretch your skills, try something new and gain confidence in your ability to care for your family in the best way possible.

Blessings on your next farmlife adventure! Thanks again for joining me here. And, if you haven’t already…be sure to subscribe to my newsletter so you can be sure to catch all my posts. I send one email each time I post!

Have a blessed day! Julie

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