Before you begin, review Pressure Canning 101 for the complete method and safety fundamentals.
Yield: 9 pints or 7 quarts
Ingredients
- Average 13 pounds potatoes for 9 pints, or 20 pounds for 7 quarts
- Choose small to medium mature potatoes of good cooking quality
- Use potatoes 1–2 inches in diameter if packing whole
- Potatoes stored below 45°F may discolor when canned
- Canning salt is optional: up to ½ teaspoon per pint or 1 teaspoon per quart
Instructions
- Wash and peel potatoes. Hold in an ascorbic-acid solution if desired to limit darkening.
- Cut into ½-inch cubes, or leave 1- to 2-inch potatoes whole. Drain.
- Boil cubes 2 minutes and drain. Boil whole potatoes 10 minutes and drain.
- Fill jars with hot potatoes. Cover with fresh boiling water, not the starchy cooking water, leaving 1-inch headspace and covering every piece.
- Remove bubbles, recheck headspace, clean rims, and apply lids and bands.
Pressure-canning tables
Vent the canner for a full 10 minutes before pressurizing. Start timing only at the required pressure. If pressure drops below the requirement, return to pressure and restart the full processing time.
Dial-gauge canner
| Jar size | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 35 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 40 min | 11 lb | 12 lb | 13 lb | 14 lb |
Weighted-gauge canner
| Jar size | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 35 min | 10 lb | 15 lb |
| Quarts | 40 min | 10 lb | 15 lb |
Notes
Cool, check, and store:
• Allow the canner to depressurize naturally; never force-cool it.
• After full depressurization, remove the weight or open the petcock, wait 10 minutes, then open the lid away from your face.
• Cool jars upright and undisturbed for 12–24 hours.
• Test seals, remove bands, wash, label, and store in a cool, dark, dry place.
• Refrigerate unsealed jars promptly. Do not taste food from a jar showing spoilage.
Always follow the current linked source and your equipment manufacturer’s instructions.
Tested source: National Center for Home Food Preservation tested procedure