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 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 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.
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.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 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.
Above 1,000 ft: 15 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
