How to Pressure Can Potatoes (Step-by-Step Guide)
Canning potatoes at home is a safe and simple way to preserve your harvest for long-term storage. Since potatoes are a low-acid food, they must be pressure canned to prevent the growth of botulism. This step-by-step guide will walk you through the process of safely preparing, processing, and storing potatoes using a tested hot-pack method.
If you grow your own potatoes at home, you know that you will have a lot of potatoes ready at the same time. Storing them can be a bit of an issue if you don’t have a root cellar.
Canning your potatoes will make them shelf-stable for years, and they are a great addition to soups, stews, and more.
How to Can Potatoes Without a Pressure Cooker
Our grandmothers used to can potatoes in a water bath canning pot, but food experts have learned that there is no way to kill any botulism spores that may be on them effectively. Therefore, it is no longer recommended to can potatoes using this method.
Since potatoes grow in the ground, they can potentially be exposed to Clostridium botulinum the bacterium that is responsible for botulism and can potentially be fatal. When home canning, the entire goal is to kill this bacteria and others that can cause illness.
The only tested, safe method to can potatoes is to pressure can them. Potatoes are a low-acid vegetable, and like all low-acid foods, they must be pressure canned. This is very easy to do but you need a specific Pressure canning pot.
IMPORTANT NOTE: A pressure canner is not the same as a pressure cooker/ Instant pot type tool. It is specialty tool used for canning.
How to grow potatoes
Potatoes are an easy crop to grow. They can be grown in containers or in the ground. You simply need some potatoes that contain eyes or have started to sprout.
“Seed potatoes” can be purchased at garden centers in the spring, but you can also just go to your potato drawer and grab some that have started sprouting.
New to canning? Start with our comprehensive article on “How to Can Everything“. It will walk you through all of the dos and don’ts related to canning.
Cut the potato into chunks that contain eyes or sprouts and plant them. As the potatoes grow, keep adding loose soil to the top so that the spuds themselves remain in the ground. If you don’t continue to cover them as they grow, they will develop a green hue due to chlorophyll.
For canning whole, harvest 1-2″ round tubers. If you prefer to can them sliced or diced, let them grow to approximately 4″.
The best potatoes for canning
Canning potatoes requires a lot of heating for a long time. The amount of heat will affect different potato varieties differently.
Different types of potatoes will all have different characteristics, different amounts and types of starches.. Some are suited for canning. Others are best suited for mashing or baking. Starchy potatoes, such as russets, are not recommended for canning. If your potatoes contain a high starch content, they will fall apart in the long canning process.
Waxy-looking potatoes with thin skins or boiling potatoes work well. Many red-skinned potatoes, white round potatoes and gold potatoes have lower starch content and fit into this category. “New potatoes” are great for canning whole. If you are buying from local growers or distributors, ask for size B or salt potatoes.
Although Yukon gold potatoes are waxy-skinned, they tend to fall apart when canning because the amount of starch is still pretty high. Many potatoes also fall into this category. With all areas of home food preservation, you may need to test specific potato varieties to determine which ones work best for you.
Blue potatoes are a special circumstance as well. Some blue potatoes are pretty high in starch, so they will fall apart when heated for long periods. Others are pretty low in starch and work well. This is another instance where you may have to test small batches first.
| Potato Type | Texture | Good for Canning? | Notes |
|---|---|---|---|
| Red Norland | Waxy | ✅ Yes | Holds shape well when canned |
| White round | Waxy | ✅ Yes | Thin skin, low starch |
| Yellow Finn | Waxy | ✅ Yes | Great for slicing/dicing |
| Russet | Starchy | ❌ No | Falls apart under heat |
| Yukon Gold | Semi-waxy | ⚠️ Caution | May break down in jars |
| Blue Potatoes | Mixed | ⚠️ Test first | Some varieties are too starchy |
How many potatoes do you need?
If you have a 23-quart pressure canner, it will fit 7-quart jars. You will need about 20 pounds of potatoes to fill those 7-quart jars, or 2½-3 pounds per quart jar. About 13 pounds is required for a canner load of 9 pints.
Do potatoes have to be peeled?
Boy, it sure would be a whole lot easier to can potatoes if you left the skins on! But…. read on.
The short answer to that burning question is yes. There are several reasons that potatoes have to be peeled. The first is because during the canning process, the skins will slough off the potatoes, making the jar unsightly.
The more important reason is that there are no tested recipes for leaving the skins on. When home canning, you never want to take a chance and use a recipe that contradicts common practices or recommendations. Any deviation could potentially create a less-than-safe situation.
Institutions like the National Center for Food Preservation and Extension Services do controlled testing of current canning methods and procedures in home kitchens. They only recommend recipes that consistently produce canned goods that are free from bacterial toxins. In other words, their recipes are guaranteed to keep your family safe and healthy if you follow recommendations.
Another important reason is that potatoes are root vegetables, making them more likely to contain Clostridium botulinum contamination. By removing the skin, you eliminate a potential source of infection and an unsafe situation.
Can you can potatoes raw?
Although canning some vegetables raw (otherwise known as raw pack) is fine, you cannot can potatoes raw pack. They are always canned hot pack. In other words, they need to be par-cooked first.
Cook whole 1-2″ potatoes for about 10 minutes and diced potatoes for about 2 minutes.
What you need
- fresh, new potatoes – ask for size B or salt potato size (1-2″ in diameter)
- pickling salt (optional)
- pressure canning pot
- large pot to boil fresh water in
- quart or pint jars
- new lids
- bands
How to make them
Wash and rinse the jars and lids. Place the clean lids in a clean bowl and set aside. Warm the jars. We just warm them in the canning pot. You just don’t want the jar cold when you add the hot food. The jars may break if they are cold. Start a large pot with clean water to boil. Boil for 10 minutes.
Peel the potatoes. Place them in a pot filled with clean, cold water to prevent discoloration once the potatoes are all peeled. Drain the water in which they were soaking and cover them with fresh water.
Prepare jars. Add salt to each jar. (optional)
Choose 1-2-inch potatoes to can whole.
If you would like to make diced potatoes, dice them into ½” chunks. I cut potatoes that are larger than 2″ inches into diced.
Add those potatoes to a separate pot to par-cook. Bring to a boil. Boil 10 minutes for whole potatoes and 2 minutes for diced.
Fill the jars with potatoes leaving a 1-inch headspace. A canning funnel will help prevent debris from getting on the edge of the jar.
Pour clean, boiled water into the jar, leaving the headspace.
Prepare the pressure canner by adding water to the bottom line. Add the jars to the canner. Lock the lid. Turn the fire on high and vent the pressure canner for ten minutes. Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it at this level. Process pints for 35 minutes and quarts for 40 minutes.
Adjust the pressure for elevation. See recipe notes below.
Once time has elapsed, remove the canner from the burner. Allow pressure to release naturally.
Once all the pressure has been released, carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
After resting, remove the hot jars to a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick the jar up by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark space.
How long do canned potatoes last?
It is common practice to say that the potatoes will last approximately 12 months. Ball has introduced a new canning lid that they guarantee is safe for 18 months. If you use the new lids, you can expect a lifespan of 18 months.
In my experience, these potatoes never last that long because they are so versatile!
Uses for canned potatoes
As previously discussed, potatoes are canned whole, sliced, or diced, allowing for various uses. Whole potatoes can be added to kabobs. They are great grilled in foil packets because they can get a bit browned and crispy on the outside. They can be added to soups and stews. Since the potatoes are precooked, add them towards the end of the cooking process to prevent overcooking.
Sliced potatoes can be used for home fries. They are also great added to soups and stews. Again, add the potatoes at the end of the cooking process to prevent overcooking.
Diced potatoes are great for hash browns. Let them drain and dry them well for the best crispiness. They turn out crispy on the outside and soft, puffy, and tender in the center. They can also be used in soups and stews.
You can use any of the above potatoes for mashed potatoes. Just add them to boiling water and cook until they are a good doneness for mashing. Any of the potatoes can be used for roasting as well.
Canned potatoes are a super-easy shortcut to a fast dinner, too. Just warm them in the canning liquid in a pan over medium heat. Drain and then top with butter, sour cream, chives, salt, pepper, or your favorite toppings.
The National Center for Home Food Preservation and the National Institute of Food and Agriculture. All of the recipes on this site are based on one or both of these trusted sources. We just do a more thorough job showing you how to do it, step-by-step.
Why did my jars lose syrup? / What is siphoning?
Siphoning is a common occurrence that sometimes happens when canning. Happens to the best of us.
It’s due to a large difference in temperature and/ or air pressure during the canning process. It is more prevalent when using liquids, such as water or syrups, rather than solid products like jams.
There can be several reasons why siphoning occurs, even with jars that have been sealed. The most common cause is not letting the jars rest in the canning pot after they have finished processing.
Another common reason is that the jars are not hot when the hot food is added. Make sure that your jars are hot when the food is added. Then fill your jars and place them in the canning pot as soon as possible to avoid the jars cooling before submerging them in the hot water.
It can also be beneficial to have the canning pot at a high simmer, not a full rolling boil, when adding the hot jars into the pot. Then, once all the jars are added, crank up the heat and bring the pot to a boil. Once it’s boiling, you can start your timer.
Carefully remove all bubbles to minimize siphoning. Also, make sure you have the proper headspace for the product you are canning. If a recipe calls for ½ inch headspace (the space between the product and the rim of the jar), do not fill it to ¼ inch headspace. This can cause siphoning.
As noted in the instructions above, we recommend removing the lid of the canning pot and allowing the jars to rest for five minutes. This allows the jars to cool more slowly.
What if I experience siphoning?
Siphoning does not mean that all of your hard work will be lost, but there are a few steps to take to ensure that the food you are storing is safe for your family to consume.
- Check your seal. Press down in the center of your canning lid. The lid should not flex up or down; if it does, the product must be refrigerated and consumed first.
- Does your food still look fresh with bright colors?
- Have you lost more than half of your canning liquid?
Even if you lost a lot of your canning liquid, but the jars are sealed, and the colors are still good, they are perfectly safe to eat. Keep in mind, though, that if you lose a lot of the liquid and the food is exposed, it will lose color quickly and should be used first.
Try to follow these simple steps to avoid siphoning, but be aware that you will still experience siphoning on occasion.
FAQs
No. Potatoes must be pressure canned because they are low-acid and water bath canning cannot kill botulism spores.
Yes. Peeling reduces the risk of botulism and follows all tested safety guidelines.
The best potatoes for canning are waxy varieties that hold their shape during long cook times. Look for thin-skinned, low-starch types like red potatoes (e.g., Red Norland), white round potatoes, and smaller gold varieties like Yellow Finn. New potatoes, salt potatoes, and size B potatoes are ideal for canning whole. Avoid starchy types like Russets and some Yukon Golds, as they tend to fall apart during pressure canning.
Typically, 12-18 months when stored in a cool, dark place.
While some modern electric pressure cookers advertise canning functions, they do not reach or maintain the necessary temperature and pressure to safely preserve low-acid foods such as potatoes. Only a tested, stovetop pressure canner is considered safe.
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Enjoy. And have fun cooking!
Canning Potatoes | How to Can Potatoes
Ingredients
- 20 pounds Potatoes
- 1 tsp salt optional
Instructions
- Peel potatoes with a potato peeler. Place them in a pot with clean, cold water so that they don’t discolor.20 pounds Potatoes
- Once potatoes are all peeled. Drain the water that they were soaking in and cover with fresh water.
- Start a large pot with clean water to boil. Boil for 10 minutes
- Prepare jars. Add 1 teaspoon of salt to each jar. (optional step)1 tsp salt
- If you would like to make diced potatoes, dice them into ½ inch cubes. I cut potatoes that are larger than 2″ inches into diced..
- Add diced potatoes to a different pot to par cook.
- Bring to a boil. Boil 10 minutes for whole potatoes and 2 minutes for diced.
- Fill jars with potatoes, leaving 1-inch headspace.
- Pour clean, boiled water into jar, maintaining the headspace. Run a knife around to edge of the jar to eliminate any air bubbles. Wipe rims with a clean, damp paper towel or cloth to remove any residue.
- Prepare pressure canner adding water to the bottom line. Add jars to the canner. Lock lid. Turn fire on high and vent the pressure canner for ten minutes. Then add the pressure regulator. Bring the pressure up to 11 psi and maintain it there.
- Process pints for 35 minutes and quarts for 40 minutes.
- Once the pressure valve has gone down and there is no pressure in the pot. Remove lid. Allow jars to sit in hot water for 5-10 minutes.
- Remove jars from the canning pot and place them on the counter.
- Leave for 12-24 hours and check seals. Any lids that flex up or down have not sealed and should be stored in the refrigerator and used first.
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Nutrition
Originally published October 5, 2021. Updated July 4, 2025.
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A lot of the water is gone from the jar after I pressure canned them? There sealed but I’m worried I did something wrong?
They have siphoned. This article explains some of the possible reasons for this. They should be fine. Test them before consuming.
you mention you use a weighted pressure canner. you also remark that altitude must be adjusted for and proclaim that info is in Notes.
not finding it… and the weighted gizmo I have is 5, 10, and 15 pounds, NOT 11 as you said you use. so… where is this info hidden?
Apologies. An editorial error. It is updated now.
When do you put the tsp of salt? Can it be any salt? Just harvested my red potatoes. So want to get started on this!
Put it in each jar. Either before or after adding the potatoes.
I’d suggest canning salt or other NON-IODIZED SALT.
You are correct!
This has been a very warm winter in Pennsylvania and my potatoes have not kept to well in cold storage. I was thinking about canning them so I googled it. Your directions are wonderful. I am going to try it. I just hate to waste any type if food. Thank you for giving us all the instructions on how to can potatoes.
I’m glad it’s helpful for you. Let me know how they turn out Pam. Thanks!
I want can potatoes, which kind / brand of white, gold potatoes. I don’t want them to be mush. Walmart has a market side organic gold potatoes. Would these work?
I’m not sure about that specific title that Walmart uses. It could be a number of varieties, so starch levels may vary. See the section above entitled THE BEST POTATOES FOR CANNING. If the potatoes contain too much starch they will become mushy. You could try a small batch and see if you like the texture.
Potatoes don’t get mushy?
This is discussed at length in the article. See the section above entitled THE BEST POTATOES FOR CANNING. If the potatoes contain too much starch they will become mushy.
Hi! I’m trying to understand why potatoes can’t be raw packed. In the Ball book of canning that I have the only recipes for potatoes are raw pack. I’m so confused about this. I don’t want to do more work than I need to, but I don’t want to risk poisoning my family either!
Hi Martha, I see where you found that information from Ball. When researching my recipes, I always go with recommendations from NCHFP and other extension services or universities. These recipes are tested in home canning situations and tested for bacteria and microbes that will make us sick. In other words, err on the side of caution. I’m not a food safety expert. Check out these two articles, that have been tested and decide for yourself. https://www.canr.msu.edu/uploads/resources/pdfs/hni14_potatoes.pdf and https://nchfp.uga.edu/how/can_04/potato_white.html Neither of them specifically mention raw pack, but they are both hot packed. I always strive for those tested recipes. There is an old saying among canners, just because our grandmother’s did it, doesn’t mean it’s right. We know more and can test for specific toxins. Hope that helps!