Quantity: An average of 20 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 18 to 22 quarts – an average of 2½ to 3 pounds per quart.
Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45ºF may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.
Jar size: Pints or Quarts
Instructions:
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Wash and peel potatoes. Place in ascorbic acid solution (3 grams ascorbic acid to 1 gallon of cold water) to prevent darkening.
3. If desired, cut into 1/2-inch cubes. Drain.
4. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain.
5. Add 1 teaspoon of salt per quart to the jar, if desired.
6. Fill jars with hot prepared potatoes, leaving 1-inch headspace.
7. Cover hot potatoes with FRESH boiling water, leaving 1-inch headspace and covering all pieces of potato. (Caution: Do not use the water you cooked the potatoes in; it contains too much starch.)
8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
9. Process in a pressure canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Dial-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of: |
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Style of Pack |
Jar Size |
Process Time |
0-2000 ft |
2001-4000 ft |
4001-6000 ft |
6001-8000 ft |
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Hot |
Pints |
35 min |
11 lb |
12 lb |
13 lb |
14 lb |
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Quarts |
40 min |
11 lb |
12 lb |
13 lb |
14 lb |
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Processing Times for Weighted-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of |
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Style of Pack |
Jar Size |
Process Time |
0-1000 ft |
Above 1000 ft |
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Hot |
Pints |
35 min |
10 lb |
15 lb |
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Quarts |
40 min |
10 lb |
15 lb |
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Source: