If you’ve been wondering what the hype is all about with dry-packed potatoes, you’re not alone. This has quickly become my most visited recipe—shared across canning groups, Pinterest boards, and kitchen counters around the world. And for good reason. This simple, yet smart preservation method offers home canners a flexible, pantry-stable staple with no added water and maximum flavor potential.
I will break down why dry-packed potatoes work, answer some of the most common questions I receive, and show you creative ways to use them in everyday meals. If you’ve already made a batch, you’ll appreciate the tips below—and if you haven’t, trust me, you’re about to!
What Are Dry-Packed Potatoes?
Dry-packing is a method of pressure canning where peeled, chopped potatoes are packed raw into jars without adding any liquid, then processed using a pressure canner. During canning, the potatoes release their own moisture, creating a starchy broth-like environment inside the jar.
Unlike wet-packed (or hot-packed) potatoes, which are boiled before canning and submerged in water, dry-packed potatoes retain a firmer texture that holds up beautifully in recipes like:
- Skillet breakfast hash
- Roasted potato sides
- Potato soups and chowders
Why Are Dry-Packed Potatoes So Popular?
Here are a few reasons this method has gained traction in the home food preservation community:
- Texture Retention: No more mushy potatoes! When potatoes are packed in water and processed they loose their integrity over time in storage, leaving not just starch at the bottom of every jar, but the potato too. The dry-pack method helps retain the potato’s shape and texture. What small amount of water and starch remain at the bottom of the jar is minimal leaving the potato intact.
- Versatility: They’re a blank canvas, ready to be seasoned and finished when you cook with them. Or, preseason and add diced onions, garlic and bell peppers to enjoy for any occasion.
- Convenience: Ideal for busy weeknights or quick-prep meals straight from the jar. These truly make the best fried potatoes to compliment any meal. I often use them for breakfast.
Not to mention—it’s incredibly satisfying to see rows of golden jars filled with chopped potatoes lined up in your pantry.
Is Dry-Packing Potatoes Safe?
Yes—when done correctly, dry-packing potatoes is safe and satisfying. Potatoes are a low-acid food and must always be pressure canned to eliminate the risk of Clostridium botulinum, the bacteria that causes botulism. I do not recommend or advise water bathing raw potatoes.
A few safety reminders:
- Use only clean, firm, and blemish-free potatoes.
- Peeling potatoes is a personal preference, however many canners prefer to peel their potatoes as an added safety precaution compared to scrubbing the exterior of the potato with a stiff vegetable brush and thoroughly rinsing under running water.
- Soak potatoes for a minimum of 30 minutes to remove excess starch. Many home canners soak and rinse their higher starch potatoes (like Russets) two or three times before dry packing into jars.
- Always process jars at 10 PSI or according to your elevation and canner type. For quarts, process for 40 minutes; for pints, 35 minutes.
And if you ever have questions about pressure canning safety and instruction, my books and website are full of resources to guide you.
Your Top Questions, Answered
“Why are my canned potatoes slightly discolored?”
Some oxidation can occur, especially with dry-pack methods. It’s harmless and doesn’t affect taste or safety.
“Can I add seasoning or salt?”
Absolutely. A ½ teaspoon of canning salt per pint jar is common, but feel free to skip it if you’re on a low-sodium diet.
“Which potatoes work best?”
Waxy potatoes like Yukon Gold, Red, and white varieties hold their shape best. Russets tend to break down more.
“Why do my Russet potatoes have black spots and dark surface coloring after processing?”
High-starch potatoes like Russets are particularly prone to developing dark spots when exposed to oxygen and heat due to a combination of enzymatic browning and chemical reactions involving naturally occurring compounds. When a potato is cut, peeled, or damaged, its cells are broken open, allowing enzymes such as polyphenol oxidase (PPO) to come into contact with oxygen in the air. This triggers enzymatic browning, during which phenolic compounds—especially chlorogenic acid—are oxidized and transformed into dark pigments similar to melanin.
Russets contain relatively high levels of chlorogenic acid, which not only darkens on its own but can also react with iron present in the potato or in cooking water, producing a grayish-brown discoloration. Heat intensifies these effects by speeding up the enzymatic reactions, at least until the enzymes are denatured at higher temperatures. Furthermore, the high starch content in Russets contributes to cell breakdown during cooking, releasing more phenolics and iron, which amplifies the darkening effect. In some cases, the Maillard reaction—another heat-driven process involving sugars and amino acids—can also contribute to browning, particularly around exposed or damaged areas.
“My potato peels are green, is this unsafe?”
Green discoloration on potato peels is a common occurrence and not inherently harmful. The green hue results from chlorophyll production when potatoes are exposed to light. While chlorophyll itself is harmless, its presence indicates potential increases in solanine—a natural glycoalkaloid toxin produced by potatoes as a defense mechanism.
Solanine concentrations are typically highest in the skin and just beneath it. Consuming large amounts of solanine can lead to symptoms such as nausea, vomiting, and abdominal pain. However, the average potato contains solanine levels well below the toxic threshold. For instance, a 200-pound individual would need to consume approximately 20 pounds of potatoes, or 1 pound of highly green potato peels, to reach a potentially toxic dose.
How to Use Your Home-Canned Potatoes in Meals
If you’re wondering how to put your dry-packed jars to good use, here are some go-to ideas:
- Fried Breakfast Potatoes: Sauté in butter with onions, bell peppers, and paprika. Feel free to add corn kernels, black beans and diced tomatoes for a complete meal.
- Creamy Potato Soup: Add to broth with sautéed leeks and garlic. After boiling, add cream and top with chopped chives.
- Jar-to-Table Meal Prep: Layer with green beans, bacon, and broth for a one-jar skillet meal.
- Roasted Sheet Pan Potatoes: Place potatoes on a deep cookie sheet then drizzle with olive oil and sprinkle with fresh herbs, coarse salt and pepper, then roast until crispy.
Their firm texture makes them incredibly adaptable, so don’t be afraid to experiment.
Canning dry-packed potatoes is more than a trending method—it’s a strategic way to fill your pantry with long-lasting, ready-to-use ingredients. Whether you’re just starting your food preservation journey or have years of experience under your belt, this recipe will earn its place in your seasonal routine.
If you’ve made dry-packed potatoes from my recipe, I’d love to see your results! Tag me on social media @CanningDiva and share your favorite way to use them.
And if you’re just discovering this method for the first time, head over to the full Dry-Packed Potatoes Canning Recipe and give it a try.