Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
White potatoes canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 13 lb per 9 pints or 20 lb per 7 quarts |
Safety boundary: Peel potatoes, use the tested size and precook, add fresh boiling water, and pressure-can.
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
White potatoes timeline
- Prepare: Wash, peel, and cut into ½-inch cubes, or leave small 1–2 inch potatoes whole.
- Pack: Boil cubes 2 minutes or small whole potatoes 10 minutes; drain and cover jars with fresh boiling water.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for white potatoes
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Peel and cut potatoes uniformly; keep only small potatoes whole.
- Boil cubes 2 minutes or whole potatoes 10 minutes.
- Drain and pack with fresh boiling water, never the starchy cooking water.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Peel every potato, use tested cube or whole-potato sizes and precooking times, fill with fresh boiling water rather than starchy cooking water, and process in a pressure canner.
What is white potatoes?
This tested process pressure cans peeled white potatoes as uniform cubes or small whole potatoes.
Before you begin
- Peel every potato.
- Use fresh boiling water in jars, not starchy cooking water.
- Do not mash or purée potatoes before
canning .
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 35 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 40 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 35 min | 10 psi | 15 psi |
| Quarts | 40 min | 10 psi | 15 psi |
White Potatoes — Cubed or Whole — NCHFP
Ingredients
- 20 lb white potatoes average for 7 quarts; 13 lb for 9 pints
- 1 tsp salt optional per quart
- fresh boiling water do not use cooking water
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash and peel potatoes. Cut into 1/2-inch cubes if desired.
- Boil cubes 2 minutes or whole 1–2 inch potatoes 10 minutes; drain.
- Pack hot with fresh boiling water, leaving 1-inch headspace. Do not use starchy cooking water.
- Pressure process pints 35 minutes or quarts 40 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve white potatoes
Drain and heat, roast after opening, or add to soups, stews, hashes, casseroles, and potato salad.
White potatoes questions
Can I leave the skins on?
No. The tested preparation requires peeling.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Cubed versus small whole potatoes
Half-inch cubes boil 2 minutes before filling; small 1–2 inch whole potatoes boil 10 minutes. Both use fresh boiling water and the same schedule.
White potatoes troubleshooting
Why is the jar liquid cloudy?
Peel thoroughly, rinse cut potatoes, use fresh boiling water rather than cooking water, and avoid overmature starchy potatoes.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Potatoes, White – Cubed or Whole”. Official NCHFP/USDA pressure-canning process.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: August, September, October
How much of the main ingredient should I grow?
18–40 lb of Root vegetables per person per year
The source-cited calculator below can convert your pantry goal into lb seed potatoes estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.