30+ Potato Canning Recipes

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Potato canning recipes give you a shelf full of ready-to-heat comfort food, from simple jars of potatoes for quick mashed or fried sides to hearty soups and stews you can open and warm in minutes.

Potatoes are the backbone of so many cold-weather meals, and having them already canned means dinner is half done before you even start.

Potato Canning Recipes. Left to Right, from Top Left: Chicken and Corn Chowder, Beef Pot Pie Filling, Potato Leek Soup, Sausage & Potato Stew, Plain Potatoes, Poblano Corn Chowder, Asparagus Potato Soup, Multiple Beef Stew Variations and Classic Vegetable Soup

Canning Plain Potatoes
Potato Soups & Chowders
Stews & Meals with Potatoes
Canning Recipes

Potatoes are a classic root cellar crop, but small ones tend to spoil long before you get through them, and even a good cellar only holds so much. Pressure canning lets me put up the extras as cubes for quick sides, and more often as the base of full meals in a jar. Everything potato has to be pressure canned, since potatoes are low acid and there’s no safe water bath method for them.

This is a category that leans hard on soups and stews. You can can plain potatoes on their own, but the real workhorses are the chowders, the potato leek soups, and the beef stews that rely on potatoes for body. They all sit alongside the rest of my root vegetable canning recipes, ready to round out a meal.

(One important note before you start: skip the mashed potatoes, the creamy pureed potato soups, and anything thickened with flour. Dense, starchy mixtures keep heat from reaching the center of the jar, so they aren’t safe to can. The trick with potato soups is to can them chunky and brothy, then stir in the cream, milk, or thickener at serving time.)

Canning Plain Potatoes

Plain canned potatoes are the building block for everything else. Peel them, cut them into half-inch cubes or leave small ones whole, give them a quick boil, and pack them in fresh water before processing. Skip slicing or shredding them, since only cubes and small whole potatoes have been tested for safe heat penetration, and use fresh boiling water in the jar rather than the starchy cooking water.

Once they’re on the shelf, canned potatoes are already peeled and mostly cooked, so they drop straight into hash, stews, and quick mashed potatoes. I keep them with the rest of my canned vegetables.

Canning Potatoes
Canning French Fries (raw pack fry cut potatoes)

Keep in mind that these recipe are for white potatoes. Canning sweet potatoes has its own processing instructions that are a bit longer than white potatoes.

Potato Soups & Chowders

Here’s where potatoes earn their keep. They give soups and chowders their thick, satisfying body, and the soft texture potatoes take on after canning is exactly what you want in a bowl of soup. These are all pressure-canned, and they go in the jar chunky and brothy, with any cream or milk added when you reheat rather than before.

I keep a steady rotation of these going. Potato leek soup is the classic, and the sausage, potato, and kale version is my take on Zuppa Toscana. Beyond those, potatoes anchor a whole shelf of chowders, from fish and salmon to corn. For even more options, my soup canning recipes roundup has the full collection.

Vegetarian Potato Soups

These simple pressure-canning recipes are vegetable-forward, and the potatoes really shine, adding creamy richness to the finished soup.

They’re a good fit if you’re stocking the pantry with meatless meals, and most are happy with a splash of cream stirred in at serving time.

Canning Potato Leek Soup
Canning Asparagus, Potato & Leek Soup
Classic Vegetable Soup
Canning Butternut Squash Soup Base
Roasted Poblano Corn Chowder
USDA’s Your Choice Soup (build-your-own, potatoes optional)

Meat & Seafood Potato Chowders

When you add meat and seafood to potato canning recipes, the potatoes can absorb all that rich flavor in the jar and stretch your meat budget even further.

I’ve sorted these by protein below, so you can jump straight to whatever’s in your freezer. Each one heats up into a full meal on its own.

Beef and Pork Soups with Potatoes

Beef and pork give these soups a deep, savory backbone, and the potatoes turn them into a filling one-bowl meal.

A few lean on sausage for extra richness, so they reheat into something that tastes slow-cooked.

Chicken & Turkey Soups with Potatoes

Poultry makes for a lighter pot of soup, but the potatoes still give it plenty of staying power.

These are a good way to put up extra chicken or leftover holiday turkey as ready-to-heat meals.

Fish and Shellfish Soups with Potatoes

Chowders are where potatoes and seafood really belong together, with the potatoes giving body to the broth.

These go in the jar as a base, so you can stir in milk or cream when you reheat to finish them like a proper chowder.

Canning Salmon Chowder Recipe — Salmon Chowder

Stews & Meals with Potatoes

Potatoes turn up in nearly every hearty meal in a jar, where they stretch a pot of stew and soak up all the flavor around them. Beef stew canning recipes are the obvious home for them, but they also fill out pot pie fillings, and pot roast. Like the soups, these are pressure canned, with the potatoes cut into chunks that hold their shape in the jar.

My beef stews lean hardest on potatoes, and there are a few versions depending on what you have on hand. For the full lineup of pantry meals built on potatoes, my beef stew canning recipes and meal in a jar canning recipes roundups will keep you stocked through the season.

Beef and Potato Canning Recipes

Beef stew is the recipe most people picture first, and for good reason, since beef and potatoes are a natural match in the jar.

There are a few versions here depending on your cut of meat and what else is on hand, along with a couple of trusted recipes from other canners.

Chicken and Potato Canning Recipes

While beef and potato recipes may be the classic, popular options, potatoes work just as well with chicken meal in a jar and pot pie recipes.

The potatoes soak up the gravy and keep these meals hearty, so a single jar is enough for a quick weeknight dinner.

However you put them up, potatoes are one of the more practical things to keep on the pantry shelf. A jar of plain cubes shaves time off a weeknight dinner, and a few quarts of soup or stew mean a hot, filling meal is never more than a few minutes away. Pull out whichever recipe fits your harvest, and you’ll be glad you did when the snow flies.