Did you know that each year, millions of pounds of potatoes go to waste due to spoilage? By learning the art of canning, you can ensure that your potatoes stay fresh and flavorful for months to come. Use this guide to walk you through the simple steps, plus valuable tips to help you preserve your spuds with ease.
Why I Love Canning Potatoes
I love having ready-to-eat meals or ingredients on the shelf to make meal prep a breeze. These herbed potatoes are perfect in my long term food storage. They’re great to add for the last 20 minutes of a roast’s cooking time or to mash up as a side for a weeknight meal. The added herbs mean they’re perfectly seasoned and ready to go!
Whether you have 50 pounds of newly harvested potatoes from the garden or just a 10-pound bag from the grocery store, this potato canning recipe will have your pantry shelves lined in no time.
I also love having canned potatoes for the following reasons:
- Freshness and Flavor Throughout the Year – By canning your own potatoes, you can control the quality and selection of the ingredients, ensuring that only the best potatoes are preserved. This means you can savor the taste of ripe, perfectly cooked potatoes even when they’re out of season.
- Convenience – Canned potatoes are also a convenient option for busy households. With a stock of canned potatoes readily available, you can easily whip up delicious meals without the need for peeling, chopping, and cooking potatoes from scratch. It saves time and effort, making meal preparation a breeze.
- Cost-Effective – Additionally, canning potatoes can be a cost-effective choice. Buying and preserving potatoes when they are in season and available at a lower price can help you save money in the long run. Plus, by preserving your own potatoes, you ensure nothing goes to waste.
- Longer Shelf Life – Canned potatoes have a longer shelf life than fresh ones. This makes them a great backup option during emergencies or times when fresh potatoes are not easily accessible. Whether you’re stocking up your pantry or preparing for uncertain times, having a supply of canned potatoes can provide peace of mind.
So, is it worth it to can potatoes? Considering the benefits of preserving your own potatoes, the answer is a resounding yes. The convenience, cost-effectiveness, and culinary potential make home canning a rewarding experience that allows you to enjoy the taste of freshly preserved potatoes year-round.
The Best Potatoes for Canning
When it comes to home canning, choosing the right potato variety is crucial for optimal results. Not all potatoes are created equal in terms of taste, texture, and performance in the canning process. These are some of the best potatoes for canning, considering their starch content, texture, and flavor.
- Russet Potatoes – Due to their high starch content, Russet potatoes are a popular choice for canning. They have a fluffy texture when cooked, making them perfect for mashed potatoes or potato soup. Their mild flavor complements a variety of dishes, and they hold up well during the canning process.
- Yukon Gold Potatoes – Yukon Gold potatoes are another excellent option for canning. They have a buttery, creamy texture and a slightly sweet flavor. These potatoes hold their shape well when cooked, making them a great choice for potato salads or roasted potatoes.
- Red Potatoes – If you prefer a waxy potato with a firmer texture, red potatoes are an ideal choice. They are low in starch and have smooth, thin skin (though it’s recommended to remove the skin when canning for safety purposes). Red potatoes work well in dishes like stews or roasted vegetables.
- Fingerling Potatoes – Fingerling potatoes come in various colors, shapes, and sizes, making them visually appealing in canned goods. They have a creamy texture and a slightly nutty flavor.
| Potato Variety | Starch Content | Texture | Flavor |
|---|---|---|---|
| Russet Potatoes | High | Fluffy | Mild |
| Yukon Gold Potatoes | Medium | Buttery, creamy | Slightly sweet |
| Red Potatoes | Low | Firm | Smooth |
| Fingerling Potatoes | Low | Creamy | Slightly nutty |
Ways to Use Canned Potatoes
Once you realize how versatile canned potatoes are, they will become a staple in your pantry. Here are some popular suggestions to get you started.
- Soups and Stews – Nothing beats a warm and comforting bowl of soup or stew, especially when it’s made with the convenience of canned potatoes. Add them to hearty vegetable soups, creamy chowders, bread soup or even rustic potato stews for a quick and tasty meal that will warm your soul.
- Casseroles and Bakes – Canned potatoes are perfect for creating satisfying casseroles and bakes. Layer them with cheese, vegetables, and protein like chicken or beef to make a delicious and filling main dish. Alternatively, use them as a base for a scrumptious potato gratin or scalloped potatoes.
- Potato Salads – Whip up a quick and easy potato salad by mixing canned potatoes with homemade mayonnaise, homemade mustard, and your favorite seasonings. Add diced onions, diced homemade pickles, hard-boiled eggs, and herbs for additional flavor and texture. This classic side dish is a crowd-pleaser at picnics, barbecues or as a refreshing accompaniment to any meal.
- Breakfast Hash – Start your day off right with a hearty breakfast hash using your canned potatoes. Dice them up and sauté them with onions, bell peppers, and your choice of protein, like bacon or sausage. Top it off with a fried or poached egg for a complete and satisfying breakfast.
- Mashed Potatoes – Mashed potatoes are a comfort food staple, and using canned potatoes can make them even easier to prepare. Simply heat your canned potatoes and mash them with homemade butter, milk, and your preferred seasonings, and you’ll have creamy and delicious mashed potatoes in no time.
- Potato Pancakes – Transform your canned potatoes into crispy and flavorful potato pancakes. Mix them with grated onions, eggs, and flour to form a batter. Pan-fry the batter until golden brown and serve these delightful pancakes as a side dish or even as a main course with sour cream or applesauce.
Potato Canning Tips
When it comes to canning potatoes, there are a few tips and tricks that can help ensure successful preservation. These recommendations will guide you toward achieving the ideal texture and maximizing shelf life, enhancing your overall canning experience:
- Choose the Right Potatoes – Opt for high-starch varieties like Russets or Yukon Golds, as they tend to hold their shape better during the canning process. Their texture and flavor will stay intact, providing you with delicious canned potatoes.
- Properly Clean and Peel – Prior to canning, thoroughly clean your potatoes to remove dirt and impurities. Homesteading Hack: This step is important for canning safety! Never skip peeling potatoes when canning them. Use a vegetable brush or scrubbing pad to ensure thorough cleaning, then peel off the skin (save those scraps for the compost pile or to make potato peel pie!).
- Dice, Slice, or Halve – Depending on your preference and intended use, dice, slice, or halve your potatoes before canning. While smaller pieces are easier to can and tend to heat evenly, larger chunks can be ideal for certain recipes. Consider the final dish you plan to prepare with the canned potatoes and adjust the size accordingly.
- Raw Pack or Hot Pack – You can either hot pack or raw pack potatoes. In this recipe, we’re raw-packing our potatoes to help fill the pantry quickly. Raw packing is much faster but leaves a cloudy starchy liquid in the potatoes. They taste just fine but are less aesthetically pleasing in the jars. For clear liquid, use a hot pack method.
- Use Quality Canning Jars – Invest in high-quality canning jars specifically designed for home canning. Ensure that the jars are free from chips or cracks and have airtight seals. Properly clean the jars and lids in hot, soapy water.
- Process Time and Pressure – Depending on your method, follow the recommended processing time and pressure settings for canning potatoes. Adhering to the correct time and pressure is crucial to ensure safe preservation and prevent bacterial growth.
- Store in a Cool, Dark Place – Once your potatoes are canned and sealed, store the jars in a cool, dark place to maximize their shelf life. Avoid exposure to direct sunlight or extreme temperatures, as this can affect the quality and freshness of the canned potatoes.
In the Homestead Kitchen
This recipe was featured in issue No. 31 of In the Homestead Kitchen Magazine. If you are looking for more preservation tutorials, from-scratch recipes, and homesteading inspiration, then this magazine was designed just for you.
Each month, you will receive access to the latest digital publication. It comes with a bonus video library to take the confusion out of homesteading so you can start THRIVING. Is a print version more your speed? Great news! We’re going to print in January of 2025. So, subscribe today and lock in your price now!
Supplies Needed
To successfully can potatoes at home, it’s essential to gather all the necessary supplies ahead of time.
- Pressure Canner – Choose a quality pressure canner from a reputable brand. It should be either a weighted gauge or a dial gauge pressure canner.
- Canning Jars, Lids and Rings – Always inspect your jars to make sure there aren’t any cracks, chips, or scratches. If you are having trouble finding supplies, I recommend checking with Azure Standard and Lehman’s for quality canning supplies. Homesteading Hack: If you’re a first-time Azure Standard customer, use coupon code “HOMESTEADINGFAMILY15” at checkout for 15% off your order of $100 or more!
- Bubble Remover – I use this bubble remover tool, but a clean wooden or plastic spoon can also be used.
- 2 Clean Tea Towels – You will need one towel for cleaning your jars, and one towel to set your jars on after you have pulled them from your canner.
- Vinegar – While I love using apple scrap vinegar in my recipes, I don’t recommend homemade vinegar for canning because you cannot test the acidity level. To ensure the safety of your canned goods, always choose vinegar that has been tested for an acidity of at least 5%.
- Marking Pen – Sharpies are at the top of my list of homesteading essentials. Always label and date your preserves to keep your pantry well organized.
Ingredients Needed
- Potatoes – When selecting potatoes for canning, choose fresh, firm potatoes with no cuts, bruises, or signs of decay. For the best results, use freshly harvested potatoes. Peel and cut potatoes into 2-inch pieces. If using small potatoes, simply peel them and pop them into the jar (as long as they’re no more than two inches in diameter).
- Salt – Use a high-quality salt such as Redmond Real Salt. Using that link with promo code “HFSalt” will get you 15% off your order!
- Broth – You’ll want boiling broth ready for your recipe. Boiling water can also be used, but homemade bone broth enhances the flavor and nutrition of canned potatoes.
- Additional Herbs – Depending on how you plan to use your canned potatoes, seasoning during the canning process can save time. My favorite combination is two teaspoons ground black pepper, two teaspoons dried rosemary, and two teaspoons dried thyme.
How to Can Potatoes at Home
Now that you have all the supplies and ingredients, you’re ready to embark on your potato canning adventure.
- Prepare your jars, lids, rings, and canner:
- a. Wash your jars, lids, and rings in hot, soapy water.
- b. Fill the pressure canner with 2-3 inches of water and put it on the stove on a low heat to warm.
- c. Put a little water in the clean jars to keep them weighed down and place them in the canner. Turn the canner off when it begins to steam to keep the jars warm.
- Prepare your preserve:
- a. Combine salt, pepper, rosemary, and thyme in a small bowl.
- b. Remove and empty the hot jars from the canner and turn the canner on again to bring the water to a low simmer (180°F). Distribute spices evenly among jars (1 ¼ tsp in pints, 2 ½ tsp in quarts).
- c. Fill each jar with peeled and chopped potatoes to 1-inch headspace (using a canning funnel may be helpful).
- d. Add boiling broth to each jar to one inch of headspace; use a tool to release any bubbles, then add more hot broth if needed.
- Fill jars, fit lids, and place in pressure canner:
- a. Clean the rims of the jars with a vinegar-soaked towel and gently screw on the lids to fingertip tight.
- b. Carefully place the jars into the pressure canner.
- Vent canner:
- a. Place the lid on the pressure canner, turn up the heat, and let the steam vent for 10 minutes.
- Pressurize:
- a. Put the pressure regulator on the lid and bring the canner to 11 PSI on a dial gauge or 10 PSI for a weighted gauge (adjust for elevation).
- Process:
- a. Once your canner has stabilized at full pressure, set a timer for 35 minutes for pint jars (40 minutes for quarts)
- Cool canner:
- a. Turn off the heat, then let the canner come down to 0 PSI by itself.
- b. Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
- Remove jars and cool:
- a. Carefully take the lid off the canner.
- b. Remove the jars and set them on a clean towel where they can cool and sit undisturbed for 16-24 hours.
- Check seals and clean jars:
- a. Check each seal, remove the bands, and clean each jar with room temperature water.
- Store:
- a. Label each jar with the contents and year.
- b. Store the jars out of direct sunlight.
Whether you’re a seasoned canning enthusiast or a beginner looking to explore the world of home preservation, you should give canning potatoes a try. With the right methods, potato selection, and these handy tips, you’ll be on your way to stocking up on this versatile staple.
Did you try this tutorial? We’d love for you to give us a star rating in the recipe card below, then snap a picture of your jars of canned potatoes to share with us on social media by tagging us at @homesteadingfamily!
FAQ
The best method (and only safe method) for canning potatoes is pressure canning. This method ensures thorough cooking and proper preservation.
It is not necessary to cook potatoes before canning.
Canning potatoes is worth it for many reasons. It allows you to preserve the harvest and have a readily available, shelf-stable ingredient for various dishes.
To prepare potatoes for canning, select the desired type, wash them thoroughly, peel, and cut into uniform pieces.
Canned potatoes can be used in soups, stews, casseroles, and as a side dish.
Dry canning potatoes is a method that involves packing dry, raw potatoes into jars and sealing them without the addition of any liquid. This method is not recommended. It has not been proven safe, as there is an increased risk for botulism.
Some tips for canning potatoes include using fresh and firm potatoes, adding a bit of lemon juice or ascorbic acid to prevent browning, and following proper canning processes.
Potatoes with a high starch content, such as Yukon Golds or Russets, are best for canning due to their firm texture and ability to hold up during the canning process.
Other Posts You May Enjoy
- Pressure Canning Pumpkin the Easy Way
- Canned Ground Beef (Easy Step-by-Step Tutorial)
- How to SAFELY Can Raw Chicken
- How to Pressure Can Black Beans
Canning Potatoes (Step-by-Step)
Equipment
- Pressure Canner
- Canning Jars, Lids & Rings
- Bubble Remover
- 2 Tea Towels
- Vinegar for wiping the rims of the jars
- Pen
Ingredients
- 5 pounds potatoes peeled and diced
- 4 teaspoons salt
- 8 cups boiling broth more or less, to fill jars
- 2 teaspoons ground black pepper optional
- 2 teaspoons dried rosemary optional
- 2 teaspoons dried thyme optional
Instructions
Prepare Jars, Lids, Rings & Canner
- Wash your jars, lids, and rings in hot, soapy water.
- Fill the pressure canner with 2-3 inches of water and put it on the stove on a low heat to warm.
- Put a little water in the clean jars to keep them weighed down and place them in the canner. Turn the canner off when it begins to steam to keep the jars warm.
Prepare Preserve
- Combine salt, pepper, rosemary, and thyme in a small bowl.
- Remove and empty the hot jars from the canner and turn the canner on again to bring the water to a low simmer (180°F).
- Distribute spices evenly among jars (1 ¼ tsp in pints, 2 ½ tsp in quarts).
- Fill each jar with peeled and chopped potatoes to 1-inch headspace.
- Add boiling broth to each jar to 1” headspace; use a tool to release any bubbles, then add more hot broth if needed.
Fit Lids & Place In Pressure Canner
- Clean the rims of the jars with a vinegar-soaked towel and gently screw on the lids to fingertip tight.
- Carefully place the jars into the pressure canner.
Vent Canner
- Place the lid on the pressure canner, turn up the heat, and let the steam vent for 10 minutes.
Pressurize
- Put the pressure regulator on the lid and bring the canner to 11 PSI on a dial gauge or 10 PSI for a weighted gauge (adjust for elevation).
Process
- Once your canner has stabilized at full pressure, set a timer for 35 minutes for pint jars (40 minutes for quarts).
Cool Canner
- Turn off the heat, then let the canner come down to 0 PSI by itself.
- Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
Remove Jars & Cool
- Carefully take the lid off the canner.
- Remove the jars and set them on a clean towel where they can cool undisturbed for 16-24 hours.
Check Seals & Clean and Label Jars
- Check each seal, remove the bands, and clean each jar with room temperature water.
- Label each jar with the contents and year.
- Store the jars out of direct sunlight.
Notes
Potato Canning Tips
When it comes to canning potatoes, there are a few tips and tricks that can help ensure successful preservation. These recommendations will guide you toward achieving the ideal texture and maximizing shelf life, enhancing your overall canning experience:- Choose the Right Potatoes – Opt for high-starch varieties like Russets or Yukon Golds, as they tend to hold their shape better during the canning process. Their texture and flavor will stay intact, providing you with delicious canned potatoes.
- Properly Clean and Peel – Prior to canning, thoroughly clean your potatoes to remove dirt and impurities. Homesteading Hack: This step is important for canning safety! Never skip peeling potatoes when canning them. Use a vegetable brush or scrubbing pad to ensure thorough cleaning, then peel off the skin (save those scraps for the compost pile or to make potato peel pie!).
- Dice, Slice, or Halve – Depending on your preference and intended use, dice, slice, or halve your potatoes before canning. While smaller pieces are easier to can and tend to heat evenly, larger chunks can be ideal for certain recipes. Consider the final dish you plan to prepare with the canned potatoes and adjust the size accordingly.
- Raw Pack or Hot Pack – You can either hot pack or raw pack potatoes. In this recipe, we’re raw-packing our potatoes to help fill the pantry quickly. Raw packing is much faster but leaves a cloudy starchy liquid in the potatoes. They taste just fine but are less aesthetically pleasing in the jars. For clear liquid, use a hot pack method.
- Use Quality Canning Jars – Invest in high-quality canning jars specifically designed for home canning. Ensure that the jars are free from chips or cracks and have airtight seals. Properly clean the jars and lids in hot, soapy water.
- Process Time and Pressure – Depending on your method, follow the recommended processing time and pressure settings for canning potatoes. Adhering to the correct time and pressure is crucial to ensure safe preservation and prevent bacterial growth.
- Store in a Cool, Dark Place – Once your potatoes are canned and sealed, store the jars in a cool, dark place to maximize their shelf life. Avoid exposure to direct sunlight or extreme temperatures, as this can affect the quality and freshness of the canned potatoes.
