Michigan
State University Extension
Preserving
Food Safely - 01600267
10/13/97
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
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 35 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 40 11 12 13 14
RECOMMENDED PROCESS TIMES FOR WHITE POTATOES
IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 35 min. 10 lb. 15 lb.
Hot Quarts 40 10 15
