It's September already and the summer is winding down. We dug up our own potatoes for storage and then went and picked up 25 pounds from our Amish farm to preserve. This is one of my favorite times of the year!
I started canning small red potatoes about six years ago. Who knew you could do that? Not me, but we have friends who do it, and naturally I wanted to try it too. It's fun to try new foods to preserve, and this is definitely a keeper!
Leela doesn't believe in preservation. She lives for the moment and devours anything she can in real-time, right before your eyes.
The Hotel's pantry is always full of wonderful canned goods.
🐶 Leela Storm's Suggested Pairings
- 🎵 David Bowie - Under Pressure
- 🍷 It's a full day, so drink anything you can sustain for 7 hours
✔ Takeaways
- Do I have to do 25 pounds? Definitely not! This is a very adaptable recipe according to how many pounds you feel like doing.
- To peel or not to peel, it's your choice.
- The most time-consuming part here is cleaning the potatoes and waiting for the canner to get up to pressure and then cool down.
- The yield will vary according to the amount of potatoes and whether or not you quarter them or put them in whole.
📖 Recipe
Canned Red Potatoes
Canning red potatoes is a great way to extend the potato season all year long.
- Prep Time: 30
- Total Time: 6 hours
- Yield: Approximately 21 quarts 1x
- Category: Side
- Method: Pressure Canning
- Cuisine: American
Ingredients
- 25 lbs red potatoes
- Canning salt
Instructions
Prep
- Thoroughly scrub potatoes, cutting off eyes or bad spots
- Wash jars, lids and rings
- Put jars in oven on low or in hot water till ready to use
- Bring pot of water to a boil
Let's Get Canning!
- Add 1 teaspoon canning salt to quarts
- Put potatoes in jars
- Pour hot water over potatoes leaving 1-inch headspace
- Wipe the rim and put the lid and ring on, then transfer to the canner
- Vent steam for 10 minutes before putting weight on
- Process quarts for 40 minutes at 11 lb pressure. This is for elevations up to 2000 feet.
Finish Up
- Let the canner pressure drop all the way to zero before removing the lid
- Remove jars and let cool
- Remove rings the next day
- Label and date
Notes
If you're not a seasoned canner, educate yourself on canning basics since they are not included in this recipe. Leela's pretty sure you've heard of Google.
Potatoes must be pressure canned because of their low acidity.
The National Center for Home Food Preservation (NCHFP) is a source for all types of food preservation.
Disclaimer: some instructions say you must peel potatoes to be safe. I choose not to peel, and it's your choice as to what you feel comfortable doing.
Always follow the instructions for the pressure canner you're using.
Keywords: canning, red potatoes
David (Doggy Daddy) says
I still can't believe you can can potatoes - I'd like to try yukon golds and the small colorful variety, too.
★★★★★
Ed says
I can Yukon Potatoes all the time. ( They are my favorite. ) I've never had a problem with them.
Ruth says
I can a lot have for years im 76 my mother taught us girls to can many years ago I've canned white pitatoes,yes I'm going to can red potatoes,thanks for sharing
★★★★★
Sherrill Gill says
I can my potatoes like you do. I also can for French fries just slice, place them in your jars, rinse well in colander, add salt and pepper. I like to add a little flour shake them up and fry. They are crispy and most of all my family loves them. I also cut for potato salad. You just have to remember to rinse the starch off and continue your recipe.
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Mama Cheryl says
Hi Sherrill, I have never canned potatoes to use as French Fries. I will have to try that. Thanks for sharing that. I love mine for frying, mashing and they really come in handy for chowders.
Rhonda Stafford says
Is it the same canning method for French fries, 40 minutes in canner?
Mama Cheryl says
Hello Rhonda,
Yes, the method would be the same. The canning time would be 35 minutes for pints and 40 minutes for quarts in your pressure canner.
Sara says
Glad it’s not necessary to peel the potatoes before you canned them, I didn’t know you can slice french fries and canned them or even for potato salad. I will try that. Thanks for sharing.
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Barbara Cornelius says
I have New Red Potatoes that I need to Can. I have a Cold Pack Canner instead of a Pressure Canner. Is it true if they aren't cleaned and canned well they will make you sick. Please help me with a Recipe using a Cold Pack Canner.
Mama Cheryl says
Hi Barbara!
The only method that I use for canning potatoes is the Pressure Canning method for safety reasons. Potatoes need to be canned this way because of their low acidity. Please refer to my notes below my recipe for information to help you proceed. Yes, as in all food preservation, potatoes should be cleaned well. If you are new to canning, I would go the the National Center for Home Food Preservation for expert advice. The link is provided in my notes.
Happy Canning!
Mama Cheryl
Karen Hunter says
i am 76 and have been canning since i canned with my mom as a child. these past 2 falls i have started canning foods i never canned before. mom canned potatoes and i canned potatoes while my children were small. the canning potatoes for french fries and potato salad intrigued me. i will be doing that.
the person with question about hot water bath, my mom canned everything that way. the foods just have to be canned for several hours not minutes. i started watching videos of amish canning and they say they have never used anything except hot water bath canners. mom was old before she got a pressure canner. i remember it cut green bean canning time down from several hours to several minutes. i hope this information helps. i find the different videos help a lot. Happy canning everyone.
Carolyn smith says
same time as canning meats in water bath. cann them 4 hours in water bath. medium boil. as needed in the canner add boiling water.
Deborah Kerr says
How long do you boil the potatoes. that is the only question I have. Your recipe sounds like what I am looking for. Thank You 💝
Mama Cheryl says
Hi Deborah!
You boil the water, put potatoes in the jar and pour your water over them. Sorry for the confusion. I have edited that.
Carolyn smith says
four hours on medium boil. add boiling water to Water bath. as needed
Cynthia says
Hi! I was just hoping for a recipe like this! Question: I’m about ready to harvest my potatoes, do I need to cure them before canning them or can I just clean them and get to work? Thanks!!
Mama Cheryl says
Hi Cynthia! I can only speak from my experience. I get mine freshly dug from a local farm. I just bring them home and clean and can them within a few days. I have never read that you need to cure them first. They do need to be cured for long term storage. It toughens up the skins so they last longer. There is information online about that process. Thanks for visiting!
Pauline says
I am so glad I found your recipe! The red potatoes I have are just too small to peel. digging more on Thursday so just a test run with a pint or two today. only my husband and I so I am doing pints. I will try to remember to let you know how they turn out.
Annie says
Amazing I’d like to start canning!
Mama Cheryl says
Hi Annie!
Canning your own food is so satisfying. If you are a newbie to canning, I would suggest that you get a Ball Canning Book or go to the National Center for Home Preservation site to learn your basic canning instructions. Learning the basics is important.
Hope you join the troops and start on your canning journey!
MC
Janet Adams says
sounds like what I have been looking for. is the salt necessary for preservation, I dont usually add salt to my vegetables
Mama Cheryl says
Hi Janet,
No the salt is not necessary for preservation. You can leave it out. Thanks for visiting!
Janet Adams says
thank you for your recipe and the quick response
★★★★★
Butch Mitchell says
I follow the ball blue book for canning potatoes.Boil for ten minutes. Add green beans and process accordingly for
potatoes 45 min for qts. I leave skin on small potatoes, You must clean very good with a brush and then clean again
Mama Cheryl says
Hi Butch....I've never done potatoes and green beans. I'm going to look that recipe up and give it a try. Thanks!
Mary says
This is my first time canning red potatoes. Do the potatoes if you cut em up leave a starchy look in the jars.
Mama Cheryl says
Mary,
You may still get starch in the jars. It usually happens after they sit for awhile. You can try to minimize the starch by rinsing well before canning. The starch that is one them when you open your jar can be rinsed off in a strainer.
Angela Tolle says
How is the texture when they are done ? I'm trying to decide if I want to can mine or not.
Mama Cheryl says
Hi Angela,
The potatoes are firm enough to be able to be sliced. They are not mushy and hold up well for any recipe you would like to use, If I am going to make mashed potatoes, I will boil them to soften them up. I hope this answers your question.
Rick Blecourt says
Hi,
I have pressure canned 16 quarts of 1-2” heirloom baby potatoes with skins on using your method here. The potatoes were washed and any odd spots were removed. How long can do you usually keep your processed potatoes for?
Mama Cheryl says
Hi Rick,
Mine are usually used within 12-14 months. Hope that answers your question.