Canning – New Potatoes

I love the idea of having cooked potatoes on the shelf for a quick meal. I admit I was skeptical about how canned potatoes would turn out so I made a small batch first to test them out. I opened one of the jars and fried up the potatoes in butter with a bit of onion and they were delicious so I carried on with doing more. I found that new Yukon Gold potatoes seem to be the best ones for me.

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The recipe I used is derived from the classic Ball Blue Book. I’ve processed 8 pints and 10 quarts. That should help see us through the winter!


  • 2 – 3 pounds white potatoes per quart
  • Salt – 1 tsp. for each quart jar or 1/2 tsp. for each pint jar (The recipe says this is optional. I used it.)
  • Water


Wash potatoes well. Very well. The recipe indicates that the potatoes need to be peeled but I found a lot of conflicting options about this step on the internet. Since I never peel new potatoes when I’m cooking them normally, I elected to skip this step. I did, however, take great care to ensure the potatoes were clean and cut out any eyes or blemishes.

Rinse potatoes again.

Leave small potatoes whole; cut large ones into desired sized pieces.

Cover with water in a large pot and boil for 10 minutes. (I only boiled them for 5 minutes as I was afraid they would end up mushy after processing.)

Pack hot potatoes into jars and add salt to each jar if desired.

Add boiling water to each jar leaving 1 inch head space.

Using a non-metallic tool, remove air bubbles.

Process at 10 pounds pressure–pints 35 minutes, quarts 40 minutes. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly.

Thanks so much for stopping by. I'm here early most mornings with one of my photos and a few words about life and those thin places where faith intersects.

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