Canned Red Potatoes

Canning red potatoes is a great way to extend the potato season all year long.

  • Author: Mama Cheryl
  • Prep Time: 30
  • Total Time: 6 hours
  • Yield: Approximately 21 quarts 1x
  • Category: Side
  • Method: Pressure Canning
  • Cuisine: American


  • 25 lbs red potatoes
  • Canning salt



  1. Thoroughly scrub potatoes, cutting off eyes or bad spots
  2. Wash jars, lids and rings
  3. Put jars in oven on low or in hot water till ready to use
  4. Bring pot of water to a boil

Let's Get Canning!

  1. Add 1 tsp canning salt to quarts
  2. Put potatoes in jars
  3. Pour hot water over potatoes leaving 1-inch headspace
  4. Wipe the rim and put the lid and ring on, then transfer to the canner
  5. Vent steam for 10 minutes before putting weight on
  6. Process quarts for 40 minutes at 11 lb pressure. This is for elevations up to 2000 feet.

Finish Up

  1. Let the canner pressure drop all the way to zero before removing the lid
  2. Remove jars and let cool
  3. Remove rings the next day
  4. Label and date


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