Recipe: Canned Potatoes

If you used regular salt and not canning salt it could be due to the anticaking agents or iodine in the salt. Or, it may just be starch from the potatoes. If you processed them for the proper time in a pressure canner, and show no signs of spoilage,they should be fine.
Here is how to can potatoes:

POTATOES, WHITE--CUBED OR WHOLE 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 Fahrenheit 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 (use one teaspoon of powdered ascorbic acid per gallon of cold water) 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 hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR WHITE POTATOES
IN A DIAL-GAUGE PRESSURE CANNER
11 lb. pressure, dial gauge 10 lb. pressure.
Pints, 35 minutes
Quarts 40 minutes.