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Pressure Canning Potatoes

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  • Author: Jenna
  • Prep Time: 45 min
  • Cook Time: 40 min
  • Total Time: 85 min
  • Yield: 10
  • Category: Medium
  • Method: Pressure Can
  • Cuisine: American


Pressure-canning potatoes is a great way to preserve your harvest and enjoy them all year round. Unlike water bath canning, pressure canning allows you to safely can low acid foods like potatoes, which can spoil easily. In this post, I'll walk you through the steps to pressure can potatoes.


  • Potatoes
  • Water
  • Salt (optional)


  1. Start by washing and peeling your potatoes. Cut them into uniform pieces, such as cubes or slices.
  2. Fill your pressure canner with water and bring it to a boil.
  3. Pack your prepared potatoes into clean, sterilized canning jars. Leave about 1 inch of headspace at the top of each jar.
  4. If desired, add a pinch of salt to each jar.
  5. Pour boiling water over the potatoes, leaving 1 inch of headspace.
  6. Use a utensil to remove any air bubbles from the jars.
  7. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
  8. Place the lids and rings on the jars, tightening the rings just until they are snug.
  9. Place the jars in your pressure canner, following the manufacturer's instructions for your specific canner.
  10. Process the jars at 10 pounds of pressure for 35 minutes for pints and 40 minutes for quarts.
  11. Once the processing time is complete, turn off the heat and allow the canner to cool naturally.
  12. Once the pressure has released and the canner has cooled, carefully remove the jars and check the seals.
  13. Store your canned potatoes in a cool, dry place for up to a year.