Yield: 1 Recipe
|2,001 - 4,000 ft: 12 lb.|
|4,001 - 6,000 ft: 13 lb.|
|6,001 - 8,000 ft: 14 lb.|
|Above 1,000 ft: 15 lb.|
Quantity: An average of 35 pounds is needed per canner load of 7 quarts; an average of 22-½ pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 8 to 12 quarts--an average of 5 pounds per quart.
Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45 degrees F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.
Procedure: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. If desired, cut into ½-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 and Table 2.
Table 1. Recommended process time for White Potatoes in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for White Potatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias