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| Recipes | Canning Specifics |
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| Recipes | Canning Specifics |
Canning Potatoes - White
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 |