Canned Whole Potatoes
Canning whole potatoes is one of the easiest and most rewarding ways to preserve your harvest. These ready-to-use potatoes are perfect for soups, stews, casseroles, mashed potatoes, or crispy home fries whenever you need them!
Ingredients (Per Quart Jar)
- 8–10 small to medium potatoes
- 1½ teaspoons canning salt
- 1½ tablespoons butter (optional)
- Boiling water
Instructions
1. Prepare the Potatoes
Wash the potatoes thoroughly to remove all dirt. Peel them if desired, especially if using larger potatoes. Small potatoes can be left whole, while larger ones should be cut into evenly sized pieces. To help prevent discoloration and remove excess starch, soak the potatoes in cool water while preparing the jars.
2. Pack the Jars
Fill clean, hot quart jars with the potatoes, leaving 1 inch of headspace. Add 1½ teaspoons canning salt and 1½ tablespoons butter (optional) to each jar.
3. Add Hot Water & Seal
Pour boiling water over the potatoes, maintaining the 1-inch headspace. Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims with white vinegar or a clean damp cloth. Place the lids on the jars and tighten the bands until fingertip tight.
4. Pressure Can
Process the jars in a pressure canner at 10 pounds of pressure (PSI) for 40 minutes for quart jars. Adjust the pressure according to your altitude if necessary.
5. Cool & Store
Allow the pressure canner to depressurize naturally. Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each lid has sealed properly, label the jars with the date, and store them in a cool, dark place.
To Serve
Drain the potatoes and heat them as desired. They’re delicious:
- Mashed with butter and herbs
- Roasted until crispy
- Pan-fried for home fries
- Added to soups, stews, and casseroles
Properly canned whole potatoes are a simple, reliable pantry staple that makes preparing homemade meals fast and convenient all year long.
Happy Canning!