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Potatoes are a vegetable that sometimes people forget that they can preserve for winter by pressure canning. I know that whenever I try to store potatoes for the winter I have a hard time getting them to last all winter without them going bad.
If you are wondering about what you can do with canned potatoes, they are great for making a quick hash for breakfast or dinner. You can also use them to make potato salad or soups or stews. The pressure canning process completely cooks them so they are cooked and ready to go when you need them.
Peel potatoes, cut into small cubes. (Some people might tell you it’s okay to leave the peels on some types of potatoes, but it is recommended by experts to peel ALL potatoes before canning because the peels can contain harmful bacteria).
Place cubed potatoes into large stock pot and cover with water. Boil for 2 minutes to heat potatoes all the way through.
Ladle heated potatoes into sterilized pint or quart sized canning jars. Fill jars with boiling water, leaving 1 inch head space.
Wipe rims of jars, and put sterilized lids and rings on jars.
Process in pressure canner at 10 pounds pressure for 35 minutes for pints and 40 for quarts.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year. Enjoy!
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