June 20, 2026
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Ingredients
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.
6 Responses
I love it that you give out the recipies for us to print off and add to our recipe folders . Thanks so much fir all your videos
One of my favorite convenience foods! I use them for fried potatoes on the Blackstone and potato salad mostly but we love them. I use the same method to dry can carrots and they’re perfect every time, too!
How do you use these? Do you just heat and eat or do you fry them? Will they make a mashed potato ?
We mostly use them in soups and fry them up to replace hashbrowns
Hi Ruth Ann,
I am wondering if other veggies can be dry canned.. such as carrots.
Thanks very much for all your teaching.
Pam.
Hello, Some folks that I know do dry can green beans, I haven’t because they become wrinkly and don’t look appetizing to me! That said I have never seen dry canned carrots but I bet there are folks who do.