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Canning Potatoes (White~ Cubed Or Whole)

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      Title: CANNING POTATOES (WHITE~ CUBED OR WHOLE)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  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.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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