How to Dry Can Potatoes + Skillet Fried Potatoes

Dry canning potatoes is a method of canning where cut or diced potatoes are raw packed into jars without added liquid.  

Home canned potatoes are a fantastic staple to have on hand for quick and easy meals, especially dry canned potatoes. Since dry canned potatoes are not canned in water, they retain their shape and texture better, and can be used in a variety of recipes, like fried potatoes, soups, stew, salads, roasting, sheet pan dinners, and casseroles. 

If you're not familiar with dry canning it is a method of pressure canning where you raw pack the product into jars without any added liquid. This method is considered to be a rebel canning method, and is not an approved method to can potatoes, so follow at your own risk. I have not had any issues canning potatoes using this method, but do what makes you feel comfortable. 

Dry canning can only be done with low acid, low moisture foods with no added oils. Some people add butter to the jars before sealing, but I tried that once and all of my jars came unsealed in the pantry, so now I only add potatoes, salt and pepper. I'm a huge stickler when it comes to sticking to the USDA canning guidelines, but I can also say that this is the ONLY "Rebel Canning" recipe that I use.

Is dry canning potatoes safe? Yes, it is when done correctly. Dry packing potatoes is safe and simple to do as long as you follow some safety guidelines.  

Safety Guidelines:

• Use only clean blemish free potatoes and cut out any bad spots or green areas. 
• Peeling the potatoes is personal preference, I personally do not peel potatoes that I have grown in my own garden. I know where my potatoes come from and how they were handled, so I leave the skins on.   
• If leaving the skins on make sure to scrub the potatoes with a good vegetable brush and rinse them under cold running water. 
• Soaking the potatoes is a must to remove the excess starch. I soak my cut potatoes for 4-6 hours in  in the refrigerator or overnight, and then rinse before packing the potatoes into jars. 
• Potatoes are a low acid food so they MUST be processed in a pressure canner and never in water bath canner. 
• Fill the jars properly. Make sure to leave a 1 inch headspace when filling the jars. 
• And last but not least... if you start off with cold food then place the jars in a cold canner with cold water so the jars do not shatter. The same with hot food (hot food goes into a hot canner with hot water). These potatoes are raw so they are going to be cold, so put them in a cold canner with cool or room temperature water. 

Dry canned potatoes make the best crispy fried potatoes!!!!! Since the potatoes are only canned with salt and pepper when I'm ready to use the potatoes, I just pop the jar open, and add any additional seasonings while frying up the potatoes. The full skillet fried potato recipe will be shared at the end of this post in the recipe card. 

Let's get started on canning some potatoes. When we harvest our potatoes, I normally save the small ones for fresh eating or to dry can. Pick out any potatoes that have bad spots. If they are small they can be cut out. 

Give the potatoes a good rinse, and then start scrubbing the potatoes using a vegetable brush and rinsing the under cold water. You want to make sure to get all of the dirt and debris off of the potatoes. 

Cut the potatoes into uniform size pieces and then add them back to the pot or use a large bowl. Cover the potatoes with cold water and let the potatoes sit for at least 4-6 hours. The cold water will prevent the potatoes from discoloring and will also remove some of the starch. I normally do this process overnight in the refrigerator.  

In the morning, I drain and rinse the potatoes, and spread them out on a large dish towel or drying mat. Pat the potatoes dry as much as possible

Pack the raw, cubed potatoes into quart size jars leaving a 1 inch head space. Add salt and pepper to each jar.

Wipe the rims of the jars with white vinegar to remove any debris. Add a lid and ring, and tighten to finger tip tight.

Place the jars into the pressure canner with the appropriate amount of room temperature water per your canners directions. I have a 23 quart Presto pressure canner so mine calls for 3 quarts of water.

Add the ring to the lid and cover and lock the pressure canner lid and bring the canner up to temperature. Let the steam vent for 5-8 minutes, before closing the valve or adding the weight.

Process quarts for 35 minutes at 11 pounds of pressure.

After the processing time is complete, turn the heat off and let the pressure canner cool and naturally depressurize until the pressure gauge reads "0" and the pressure pin pops back down. Once the pressure gauge reads "0" remove the weighted gauge, and open the canner (lid facing away from you face), and let the lid sit cracked for 10 minutes before removing the jars.

After 10 minutes, carefully remove the lid away from your face and remove the jars using the jar lifter. Place the jars on the counter covered with a dish cloth. Let the jars sit undisturbed for 12 hours before removing the rings.

After 12 hours, remove the rings and make sure all of the jars have sealed. Clean the jars in soapy water and rinse off the soap residue. Completely dry the jars with a dish cloth. Label jars and store in a cool pantry. Use potatoes within 18 months of canning. 

How to make Skillet Fried Potatoes using dry canned potatoes. 

Heat a large cast iron skillet over medium heat. Add 1 tablespoon of bacon grease and 1 tablespoon of butter.   

Once the grease starts to simmer, add 1 quart size jar of dry canned potatoes into the skillet in a  single layer.

Season potatoes to your liking with seasoning such as, garlic powder, onion powder, paprika, and additional salt and pepper to taste.

Toss the potatoes to coat. Let the potatoes fry for about 3-4 minutes before tossing and moving them around in the skillet. Continue cooking the potatoes until crispy and golden brown. Serve warm.

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