Canning Potatoes
Potatoes are easy to can at home using these canning instructions. They
should be peeled and have the eyes removed for canning. If you put them in
water with a little ascorbic acid after peeling, it will prevent discoloration.
Potatoes
weights are always approximated..
Pint
2.5 lbs
Quart
5 lbs
Boiling Water
as needed
as needed
Canning Salt
1/2 teaspoon
1 teaspoon
Pressure Canner Processing
35 minutes
40 minutes
1. Calculate total ingredients desired using our conversion chart.
2. Wash, peel and remove eyes and place in water with ascorbic acid solution of 1/2
teaspoon per gallon of water. May leave whole or cut into 1/2" cubes.
3. Drain Potatoes.
4. Blanch cubed potatoes for two minutes and whole potatoes for ten minutes.
5. Drain again.
6. Put canning salt in jars.
7. Canning using hot pack method with 1” of headspace.
8. Pour fresh hot water over potatoes, maintaining 1" headspace.
9. Processing with a Pressure Canner 35 minutes for pints, or 40 minutes for quarts, at 11
pounds, or 10 pounds for a weighted gauge.
10. For elevations above 1,000 foot level see Altitude Time Adjustments.
11. After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally.
12. Labeling and Storing
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A Simple Approach to Preserving Homemade Foods
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© 2004 David G. Blackburn
