Canning Potatoes – White

Canning Potatoes - White

Prep Time: 0

Yield: 0

Canning Potatoes - White

Ingredients

Instructions

  1. Quantity: An average of 35 pounds is needed per canner load of 7 quarts; an average of 22-1/2 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 45ºF 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 1/2-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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints
    Quarts
    35 min
    40
    11 lb
    11
    12 lb
    12
    13 lb
    13
    14 lb
    14

    Table 2. Recommended process time for White Potatoes in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints
    Quarts
    35 min
    40
    10 lb
    10
    15 lb
    15
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