Preserved Home-Canned Potatoes


  • 5 pounds small to medium potatoes (Yukon Gold or Red potatoes work best)
  • Water for boiling
  • Salt (1 teaspoon per quart jar, optional)


  1. Scrub the potatoes clean and peel them if desired. If they are small, you can also can them whole.
  2. Cut the potatoes into uniform sizes if not canning whole, to ensure even cooking and canning.
  3. Boil the potatoes for 10 minutes in water. This blanching step is crucial to stop enzymatic activity and remove some starch.
  4. While the potatoes are boiling, prepare your canning jars and lids by sterilizing them in boiling water.
  5. Drain the potatoes and pack them into the hot, sterilized jars, leaving about 1-inch headspace.
  6. Add 1 teaspoon of salt per quart jar, if using, then fill the jar with boiling water, maintaining the 1-inch headspace.
  7. Remove air bubbles by gently tapping the jars or using a non-metallic spatula.
  8. Wipe the rims of the jars with a clean, damp cloth to remove any residue or particles.
  9. Secure the lids and process in a pressure canner at 10 pounds of pressure for 35 minutes for quarts or 30 minutes for pints.
  10. After the processing time, turn off the heat and let the canner depressurize naturally.
  11. Remove the jars and let them cool undisturbed for 24 hours. Check seals, label, and store in a cool, dark place.

Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes Kcal: 120 kcal per serving | Servings: Varies depending on jar size and number of jars used

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