Favorite Canned Potatoes Recipe

These canned potatoes are a cherished pantry staple, bringing the heartiness of homegrown harvests to your table year-round. Prepared with care and seasoned simply with ghee, salt, and pepper, they offer a comforting side dish that’s ready to enjoy with minimal effort. Whether served alongside a roast, mashed with butter, or added to soups and stews, these potatoes are a testament to the joys of preserving the season’s bounty. Their convenience and flavor make them a favorite for busy days and special gatherings alike.

Canning potatoes is a practical way to stretch the harvest, reduce waste, and ensure wholesome food is always within reach.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Favorite Canned Potatoes Recipe

I used Kennebec variety, Russets are a great variety for canning too.

We love these potatoes so much better that potatoes canned in water!

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Servings: 7 Quarts

Ingredients Method

Ingredients

5-8 lbs Potatoes
2-3 TBS Ghee or Butter
1 TBS Salt
2 tsp Pepper
1 tsp Butter PER JAR
1/2 tsp Salt PER JAR
1/4 tsp Pepper PER JAR

Method

Scrub or peel approx. 5-8 LBS. of potatoes
Cut them so that they are all the same size (I like 1” cubes)
Cover potatoes with cold water and let set for 4-6 hours, This removes some of the starch and keeps the canned potatoes more firm.
Drain and dry the potatoes and toss them with: 2-3 TBS ghee (or melted butter), 1 TBS salt, 2 Tsp black pepper
Alternatively: Add to each jar: Potaoes, 1 tsp butter, 1/2 tsp salt, 1/4 tsp pepper
Place into pressure canner. Allow steam to escape for 5-8 minutes before closing valve or adding weight. 11 lbs pressure for 40 minutes.