How Do You Can Potatoes at Home? (Easy Steps for Beginners)

If you’re like me and can’t get enough of homemade goodness, canning potatoes at home is an absolute game-changer. Whether you’re prepping for winter, stocking up your pantry, or simply trying to make meals easier on busy nights, having canned potatoes on hand is priceless.

Today, I’ll walk you through the process in a way that’s easy to follow. It doesn’t require a ton of experience, and you’ll find yourself confidently canning before you know it!

Gather Your Tools and Ingredients

First things first—let’s make sure you have everything you need to can potatoes at home.

Equipment

Pressure Canner: Potatoes are a low-acid food, which means they need to be pressure canned to avoid any health risks.
Canning Jars: Use pint or quart-sized jars, depending on how much you want to can in each batch.
Lids and Rings: New lids are a must for proper sealing.
Jar Lifter: This makes it easier and safer to handle hot jars.
Ladle, Funnel, and Bubble Remover: A funnel helps keep things tidy, and a bubble remover ensures there’s no trapped air.

Ingredients

Fresh Potatoes: Choose starchy potatoes like russets or waxy ones like Yukon Gold. Avoid using the ones with green patches or sprouts, as these may contain harmful compounds.
Salt (optional): Adding salt is optional but can help preserve texture and add flavor.
Water: For filling the jars. Use filtered water if possible for a cleaner taste.

Prepare the Potatoes

Peel and Cut

Start by peeling your potatoes. You can leave the skin on, but peeled potatoes look nicer and are ready to eat straight from the jar. Once peeled, chop them into uniform sizes—cubed, sliced, or left whole if they’re small.

Aim for consistency so they cook evenly.

Parboil the Potatoes

Parboiling, or partially boiling, is key for canning potatoes. Boil a large pot of water, add your cut potatoes, and let them cook for about 2 minutes. This step helps preserve texture and color in the canning process.

After the parboiling, quickly transfer the potatoes to an ice bath to halt cooking. Let them cool for a few minutes, then drain thoroughly.

Prepare Jars and Lids

While your potatoes cool down, sterilize your jars. Start by washing them in hot, soapy water, then place them in boiling water or a warm oven for 10-15 minutes.[/su_note]

For the lids, heat them in a small pot of water (don’t boil them) to soften the rubber seal.

This step makes it easier for the lids to adhere to the jars later.

Fill the Jars

jars of potato — *Now comes the fun part—packing your jars! source: Youtube/screenshoot*

Fill the Jars: Place the potatoes into your jars, leaving about 1 inch (2.54 cm) of headspace at the top. The headspace is essential for proper sealing during canning.
Add Salt (Optional): If you’re using salt, add about 1/2 teaspoon for pints or 1 teaspoon for quarts.
Add Boiling Water: Use a ladle to fill the jars with boiling water, again leaving that crucial 1-inch headspace. Make sure your potatoes are fully covered but not overcrowded.
Remove Air Bubbles: Slide a bubble remover or a clean knife along the inside of the jar to release any trapped air. Trapped air can affect the shelf life and safety of your canned potatoes.
Wipe the Rim and Seal: Use a clean, damp cloth to wipe the jar rims. Place the warmed lid on top and secure it with a ring, but don’t overtighten—just fingertip tight.

Process in the Pressure Canner

Since potatoes are low-acid, they require pressure canning to ensure they’re safe for long-term storage.

Set Up Your Canner

Add the recommended amount of water to the pressure canner according to the manufacturer’s instructions.

Place the jars on the rack inside the canner.

Seal and Vent

can potato — *This step is crucial for building up the proper pressure.*

Lock the lid and let steam escape for about 10 minutes.

Process pints for 35 minutes and quarts for 40 minutes at 10 PSI (adjust for your altitude if needed). This ensures the potatoes reach the correct internal temperature.

Cool and Remove Jars

Once the canner depressurizes, carefully remove the jars with your jar lifter. Let them cool on a towel or cooling rack for 12-24 hours, undisturbed.

Check the Seal

After cooling, check that each jar has been sealed correctly. Press down on the center of each lid. A properly sealed lid won’t pop back up. If any jars didn’t seal, you can refrigerate and use them within a few days. Store your sealed jars in a cool, dark place.

A pantry or basement shelf works well. When stored properly, canned potatoes can last up to a year, making them a great option for long-term storage.

Tips for Enjoying Your Canned Potatoes

Here are some quick ways to enjoy canned potatoes:

Quick Mashed Potatoes: Drain, mash, add butter and milk—instant creamy goodness.
Crispy Roasted Potatoes: Drain, season, and toss with oil, then roast in the oven until golden.
Easy Potato Soup: Just add the your favorite broth, along with some onions, garlic, and seasoning.
Potato Salad: Drain, let them cool, and mix with your favorite dressing, herbs, and veggies.

Troubleshooting Common Issues

Even with the best care, sometimes issues pop up. Here’s a quick guide to handling the most common ones:

Cloudy Liquid

Usually caused by starch, which isn’t harmful. Rinsing your potatoes before parboiling can help reduce starch content.

Floating Potatoes

If your potatoes are floating, it might be due to trapped air or under-packing. This doesn’t affect safety, but it can impact texture.

Jar Didn’t Seal

If a jar didn’t seal, refrigerate it and use it within a few days. For long-term storage, try reprocessing within 24 hours.

Final Thoughts

Imagine the joy of reaching for a jar of perfectly cooked potatoes, knowing they’re from your own hands. You’ll love the convenience, taste, and sense of accomplishment every time you open a jar.

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