Recipe: How to Can Potatoes

CANNING 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
Pints 35 minutes, quarts 40 minutes.
Use 10 lb. for a weighed gauge.