Canning potatoes

Course Vegetables
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Calories 193 kcal



  1. Wash potatoes. Peel. Cut into 2 cm (1/2 inch) cubes. Small potatoes ( 3 to 5 cm / 1 to 2 inches) may be left whole.
  2. Place in water as you cube them; don't leave peeled potato exposed to the air or most varieties will blacken on you.
  3. Put a large pot of water onto boil. This will be your blanching water for the potato.
  4. Put other water onto boil (either another pot, or a kettle.) This will be your canning water to fill the jars with.
  5. Give prepped potatoes one final rinse.
  6. Put potato in the large pot of water, bring to a boil. Boil cubes for 2 minutes, whole small potatoes for 10 minutes.
  7. Drain potatoes.
  8. Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Optional: season with 1/2 teaspoon or a teaspoon of salt).

  9. Leave 3 cm (1 inch) headspace.
  10. Top up with your clean boiling water, maintaining headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  15. Processing time: half-litre (US pint) jars for 35 minutes OR 1 litre (US quart) jars for 40 minutes.