Canned Potatoes, White - Cubed or Whole

  

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 paper towel; apply two-piece metal canning lids.

9. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

35 min

11 lb

12 lb

13 lb

14 lb

Quarts

40 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

35 min

10 lb

15 lb

Quarts

40 min

10 lb

15 lb

Source: National Center for Home Food Preservation




Loading...