Last updated on April 7th, 2025 at 05:33 pm

Canning potatoes is a fantastic time-saver for meal planning! Having ready-to-use, shelf-stable potatoes on hand makes whipping up soups, stews, or breakfast hash browns quick and easy. While fresh, unwashed potatoes are stored well in a cool, dark place, they still require prep time when it’s time to cook. Pressure canning potatoes with the skins on saves that step, making meal prep a breeze.

In this article, I’ll show you how to pressure can potatoes with the skins on. This "rebel canning" method might not be for everyone, so if you prefer to peel your potatoes, go right ahead! For me, leaving the skins on is a major time-saver—because let's face it, peeling a hundred pounds of potatoes isn't exactly quick work!

This method can be used for any variety of potatoes. I'll be canning Russet potatoes but you could also try Yukon Gold Potatoes, or red-skin potatoes as well. I will also be using a pressure canner to process my home-canned potatoes. 

As a homesteader passionate about creating a well-stocked pantry, I’ve canned countless pounds of potatoes to simplify meal prep and reduce food waste. Pressure canning is my go-to method for preserving low-acid foods like potatoes, and I always follow altitude-specific pressure canning guidelines. When it comes to canning potatoes with the skins on, it’s important to do your own research and make the choice that feels right for you. While official guidelines recommend peeling potatoes for home food preservation, my experience has shown that thoroughly washing, blanching, and pressure canning potatoes with their skins intact works safely in my home. Whether you’re new to canning or a seasoned pro, this step-by-step guide will help you confidently preserve your harvest and maximize your pantry’s potential.

If you’re diving into the world of canning, there are so many other delicious recipes you might enjoy trying! For a savory addition to your pantry, consider making canned spaghetti sauce or canned tomato sauce, both perfect for quick, homemade meals. If you enjoy preserving the flavors of summer you might also like seedless no-sugar blackberry jam, or low-sugar apricot preserves. These recipes are a great way to stock your pantry and ensure you have delicious, homemade options ready to enjoy all year long.

Equipment

• Pressure canner or Electric Pressure Canner (not a pressure cooker, unless indicated it's dual functioning)
• Canning jars (quart or pint-sized I prefer wide-mouth jars)
• Lids and rings (These are my favorite made in the USA from FORJARS)
• Canning Tools Jar lifter, Canning funnel, Bubble remover tool
• Two Large pots (one for boiling water one for blanching potatoes)
• Clean towels (for handling hot jars)
• Cutting board and knife (for prepping potatoes)
• Potato scrubber (for cleaning the skins)
• Ladle
• Spider Skimmer (slotted spoon or tongs)

Optional:

• Food scale (for weighing potatoes)
• Peeler (if you prefer to remove skins)
• Large Baking Sheet with wire rack (for draining blanched potatoes)

Preparing the Potatoes

To begin, thoroughly wash the potatoes to remove any loose dirt and debris. Then, using a new, clean vegetable brush or scrubby sponge, give them a generous scrub. Cut the potatoes into your desired shape. I use a vegetable chopper to create small, breakfast potato-sized pieces, hand-cut 1- to 1.5-inch cubes, and a French fry cutter for making canned French fries. If you’re canning small potatoes or red-skinned potatoes I recommend halving or quartering them for even processing.

Once your potatoes are washed, scrubbed, and cut, place them in a large bowl of cold water. Use your hands to agitate the potatoes, which helps remove excess starch. When the water becomes cloudy, drain it and replace it with fresh water. Repeat this process at least three times before leaving the potatoes to soak for a minimum of 60 minutes. For starchy varieties like Russets, you can soak them for up to 24 hours. Keep in mind that the amount of starch varies by potato type, so you may need to adjust this process based on the variety you’re using.

When you are ready to start the canning process:

• Prepare your canning jars, flats, and rings. *more on how I like to do this below*
• Bring two large pots of water to a boil. (one for blanching and one for canning)
• Near the stovetop where you'll be blanching the potatoes set up a large baking sheet lined with paper towels OR a wire baking rack.
• Working in batches blanch the potatoes for 2-3 minutes. Remove them with tongs or a slotted spoon to the prepared pan to drain.
• Allow the water to return back to a boil before starting a new batch.
• Repeat this process until all of the potatoes have been blanched.
• Place the hot potatoes in the prepared warm jars leaving a generous 1-inch headspace.
• Next, ladle the fresh hot water over the prepared jars. ( DO NOT USE THE WATER YOU BLANCHED POTATOES IN) 
• Optional* add a ½ to 1 tsp. of canning salt to each jar.
• Debubble and adjust as needed, again checking that you have a generous 1-inch headspace.
• Wipe the rim of each jar with a lint-free cloth or damp paper towel.
• Center the flat on the jar and place the ring on the jar fingertip tight.
• Place jars in the pressure canner with the amount of water stated in the manual for your specific canner.
• Lock the lid in place and heat over high heat until steam begins to vent.
• Vent the steam for 10 minutes before placing your weight on.
• For my canner and my elevation, I'm going to bring the canner up to 10 lbs. of pressure for process pints for 35 minutes and quarts for 40 minutes.(adjusting for altitude)
• When the processing time is complete turn off the heat and allow the pressure to naturally come back down to 0 before removing the weight.
• Remove the weight and wait an additional 2 minutes before removing the lid.
• Using your jar lifter carefully remove each jar without tipping it. Place the jars on a towel and do not disturb them for 12-24 hours.
• Finally, remove the rings and check each flat to ensure that it has sealed and is concave. ( there should be no popping when you press the center of the jar)
• Rinse the jars if they have residue on the outside, date, label, and store in a cool dark place.

Preparing Canning Jars For Hot Pack Canning Method

Always remember this essential rule of thumb when home canning: Hot food goes into hot jars and into a hot canner, while room-temperature food should go into room-temperature jars and be placed into a room-temperature canner. This practice helps prevent thermal shock and ensures safe, successful canning. There are various methods for preparing jars and lids—find the approach that works best for you and fits your canning style.

1. Inspect Your Jars: Check each jar for cracks, chips, or imperfections, particularly around the rim. Imperfections can prevent a proper seal and compromise the safety of your canned goods. Discard any damaged jars.
2. Wash Your Jars and Lids: thoroughly wash your jars, lids, and rings in hot soapy water. Ensuring they are rinsed well to remove any soap residue. Alternatively, you can clean jars in the dishwasher on a hot or sterlize cycle.
3. Heat the Jars: The hot pack method requires adding hot food to warm jars, so preheating the jars is essential to prevent thermal shock, which can cause jars to crack. I like to do this by filling each jar halfway with water, placing them in the canner, adding about 2 inches of water, and gradually warming the jars over medium heat.
4. Prepare the Flats and Rings: Some newer lids no longer require boiling. Simply wash and rinse them, then store them at room temperature until you're ready to use them. However, it's important to always follow the manufacturer's instructions for the specific lids you are using.
   

Ways To Use Canned Potatoes

• Breakfast Hash Browns: Sauté with onions, peppers, and spices for quick, crispy breakfast potatoes.
• Hearty Soups and Stews: Use for soups like Loaded Potato Soup, or Zuppa Toscana for a satisfying, hearty meal.
• Potato Salad: Chill, dice, and mix with mayonnaise, mustard, and herbs for an easy potato salad.
• Quick Mashed Potatoes: Heat, mash, and mix with butter, cream, and seasonings.
• Skillet Potatoes: Fry with bacon or sausage for a savory side dish.
• Shepherd’s Pie: Use as a topping over ground meat and vegetable filling.
• Potato Casserole: Layer with cheese and cream for a creamy, baked potato side dish.
• Roasted Potatoes: Drain, season, and roast in the oven or air fryer until crispy.
• Potato Tacos or Burritos: Fry and season for a delicious vegetarian filling.

Storing

Canning storage is always best in a cool dark place if possible. I strive to use my canned food in 12-18 months and rotate the stock as I make new however if the seal stays intact and there is no visible issue with the canned food I will keep it until I'm ready to use it. It is however my kitchen and my rules and you should do whatever makes sense for your kitchen.

Dry Canning Potatoes

Let’s talk about dry canning potatoes—a method where raw or partially cooked potatoes are placed directly into jars without adding liquid before processing in a pressure canner. I choose to add water because potatoes are a low-acid food, and including liquid during canning is essential for even heat penetration. Without it, the heat may not distribute evenly, increasing the risk of underprocessing and compromising the safety of your canned potatoes. For the best results, I always use liquid, like water or broth, when canning potatoes. That said, it’s your kitchen and your rules—just as it’s mine in my kitchen—so choose what works best for you!

Common Issues When Canning Potatoes

Even with careful preparation, a few common issues can arise when canning potatoes.

Soft Potatoes

Soft or mushy potatoes are a common concern, often caused by overcooking during the blanching process or using old potatoes that are already turning soft.

• Causes: Starchy potatoes like Russets are more prone to breaking down under high heat, especially if over-processed.
• Solutions:
  • Opt for waxy potatoes or all-purpose potatoes (e.g., Yukon Gold, Red potatoes) that hold their shape better.
  • Blanch potatoes for no longer than 2-3 minutes before canning to retain their firmness.
  • Avoid cutting potatoes into very small pieces, as they can soften more quickly.

Cloudy Liquid

A jar filled with cloudy liquid can be off-putting, but it’s often a minor issue.

• Causes: This is typically caused by excess starch released during processing or not thoroughly washing the potatoes before canning.
• Solutions:
  • Rinse potatoes thoroughly after cutting and before blanching to remove excess starch, typically I replace the water 3-4 times while the potatoes are soaking.
  • Change the blanching water if it becomes too cloudy during preparation, not changing the blanching water can be a big source of excess starch.
  • Expect some cloudy water when using heavily starchy varieties like Russets, as they naturally release more starch.

Lid Sealing Problems

Lid sealing issues can compromise the safety of your canned potatoes and cause spoilage. This can happen due to improper jar preparation, overfilling jars, or residue left on jar rims.

• Solutions:
  • Ensure jars, lids, and rings are clean and free of grease or debris before sealing.
  • Leave the recommended i inch of headspace to allow proper sealing.
  • Use a clean, damp cloth to wipe the rims of jars before applying lids to ensure a secure seal.
  • Check that the pressure canner is functioning properly, as insufficient pressure can affect the sealing process.

Tips for Success

• Always inspect your jars 12-24 hours after processing. If a jar hasn’t sealed, refrigerate the contents immediately and use them within a few days.
• If you notice an off smell or mold in any jars, discard the contents without tasting.
• Maintain your pressure canner by regularly cleaning it, checking the weight or gauge for accuracy, and replacing or oiling the seal as needed.
• I prefer to use a wide-mouth quart jar for potatoes as they are easier to fill and debubble when working with bulky foods.
• Keep in mind that different types of potatoes will yield different results, so feel free to adjust your process based on your preferences and what works best in your kitchen. It’s a good idea to take notes and keep a canning notebook or journal to track what you liked and what didn’t work. This way, you’ll have a handy reference to make next year’s canning season even smoother and more successful.
• If you have hard water adding a splash of white vinegar will help with hard water residue from forming on the outside of the jars and lids.
• Refer to a canning elevation guide to determine the required pressure or weight to use, as well as the recommended processing time for your specific elevation.

Canning Safety

This recipe follows the processing guidelines for pressure canning white potatoes as outlined in The Ball Complete Book of Home Preserving. If you are still unsure about using a canning recipe call your local extension office or visit The National Center For Home Food Preservation for guidance.

• Invite readers to share their canning experiences in the comments.
• Link to related posts or your Canning & Preserving Journal.