How to Can Potatoes
White or red potatoes cubed, preserved by pressure canning.
The Short Answer
Potatoes must be pressure canned. Process pints for 35 minutes and quarts for 40 minutes at 10 PSI. Do not can mashed or pureed potatoes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Potatoes
Peel, cube 1/2 inch, boil 2 minutes before packing.
Headspace: 1 inch
Step-by-Step: Canning Potatoes
- Wash, peel, cut into 1/2-inch cubes.
- Place in cold water to prevent browning.
- Boil cubes 2 minutes.
- Pack into hot jars. Cover with boiling water.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Do not can mashed potatoes. The density prevents heat from penetrating the center of the jar. Cube them, can them, mash after opening.
Safety Notes
Important: Low-acid; must be pressure canned. Do not mash or puree for canning.
The Bottom Line
Potatoes must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. The USDA has no tested recipe for pureed potatoes. Density prevents adequate heat penetration.