Ingredients: a bag of white potatoes weighs an average of 50 pounds and yields 18 to 22 quarts; an average of 2-½ -3 pounds per quart
- Per canner load of 7 quarts an average of 20 pounds is needed
- Per canner load of 9 pints an average of 13 pounds is needed
Quality of ingredients: select small to medium size mature potatoes without eyes or growths (choose those most ideal for cooking). Potatoes 1-2 inches in diameter if packing whole.
Directions: wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. Cut them into ½ inch cubes if desired. Drain. Cook for 2 minutes in boiling water and drain again. For whole potatoes, boil for 10 minutes and drain. If desired, add 1 teaspoon of salt per quart to the jar. Fill hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Potatoes (white) 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 | 35 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 40 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Potatoes (white) 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 | 35 min | 10 lb | 15 lb |
| Quarts | 40 min | 10 lb | 15 lb | |