Canning Potatoes {How to Can Potatoes}

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Canning Potatoes {How to Can Potatoes}

Want to save money and stock your pantry with homemade canned potatoes? You’ve come to the right place! Canning potatoes at home is easy and safe when you follow the right steps.

We’ll walk you through the process of preparing, cooking, and pressure canning potatoes. You’ll learn how to choose the best spuds, peel and chop them, and safely preserve them for future meals. Let’s get started on your canning adventure!

Canning Potatoes: How To Can Potatoes

Got some extra potatoes? Canning is a great way to preserve them for later use. Here’s how you can do it at home:

  1. Wash and peel your potatoes. Cut them into 1-2 inch cubes.

  2. Soak the potato pieces in cold water for 30 minutes. This helps remove excess starch.

  3. Rinse the potatoes and put them in a pot of fresh water. Bring to a boil and cook for 2 minutes.

  4. While the potatoes are cooking, get your canning jars ready. Wash them well and keep them warm.

  5. Fill your pressure canner with about 3 inches of water and start heating it up.

  6. Once the potatoes are done, drain them and pack them into hot jars.

  7. Add 1/2 teaspoon of salt per pint jar (or 1 teaspoon per quart).

  8. Fill the jars with boiling water, leaving 1 inch of headspace at the top.

  9. Wipe the jar rims clean and put on the lids and rings.

  10. Place the jars in your pressure canner and follow the manufacturer’s instructions for processing.

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Remember, potatoes are a low-acid food, so you must use a pressure canner. It’s not safe to can them in a water bath canner.

With proper canning, your potatoes can last up to 5 years on the shelf. They’re perfect for quick soups, stews, or side dishes!

Exact Ingredients (+ Possible Substitutes)

You’ll need just a few simple ingredients to can potatoes:

  • Fresh potatoes (any variety)
  • Water
  • Salt (optional)

That’s it! The type of potato is up to you. Russet, red, Yukon gold, or fingerling potatoes all work well.

Can’t find your favorite potato? No problem! You can swap in sweet potatoes or even turnips as substitutes. They’ll can up nicely too.

For the salt, you can use regular table salt or canning salt. If you’re watching your sodium, feel free to skip the salt entirely. It’s just there for flavor.

Make sure to use clean, filtered water for canning. Tap water is fine as long as it doesn’t have a strong taste or smell.

Here’s a quick breakdown of what you need per quart jar:

  • 2-3 pounds potatoes
  • Boiling water to fill jar
  • 1 tsp salt (optional)

Remember to adjust amounts if using pint jars instead of quarts. Happy canning!

Instructions

You’ll need a pressure canner to safely can potatoes. Start by washing and peeling your spuds. Cut them into 1-2 inch chunks.

Place the potato pieces in a pot of water and bring to a boil. Cook small pieces for 2 minutes or larger ones for up to 10 minutes.

While the potatoes cook, prepare your canner. Add about 3 inches of water to the bottom and place it on medium heat.

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Wash your canning jars and keep them hot. Put the lids and rings in warm water.

Pack the hot potatoes into jars, leaving 1 inch of headspace. Pour boiling water over them. Add 1/2 teaspoon of salt per pint if you like.

Wipe the jar rims clean. Put on the lids and rings, tightening just finger-tight.

Lower the jars into your canner. Follow the manufacturer’s instructions for processing times and pressure based on your altitude.

After processing, turn off the heat and let the canner cool naturally. Remove jars and let them cool completely before storing.

Tips, Tricks & Storing

Soak your potatoes in cold water before canning. This removes excess starch and helps prevent discoloration.

Use small potatoes or cut larger ones into 1-2 inch chunks. This ensures even cooking and safe processing.

Add 1/2 teaspoon of salt per pint jar for extra flavor. It’s optional but can enhance taste.

Leave 1 inch of headspace at the top of each jar. This allows for proper sealing and prevents overflow.

Store your canned potatoes in a cool, dark place. A pantry or basement works well.

Check jar seals before storing. Press the center of each lid – it shouldn’t flex up and down.

Use canned potatoes within 1-2 years for best quality. They’re still safe to eat after this, but may lose flavor.

Try adding herbs or garlic to your jars for unique flavors. Experiment with rosemary, thyme, or dill.

Label your jars with the date and contents. This helps you keep track of your canned goods.

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When ready to use, drain and rinse canned potatoes. They’re great for soups, stews, or quick side dishes.