• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Canning Potatoes (Sweet, Pieces or Whole)

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • Potatoes, Sweet--Pieces or Whole
  • It is not recommended to dry pack sweet potatoes.
  • Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  • quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  • bushel weighs 50 pounds and yields 17 to 25 quarts--an average of 2- 1/2
  • pounds per quart.
  • Quality: Choose small to medium-sized potatoes. They should be mature and
  • not too fibrous. Can within 1 to 2 months after harvest.
  • Procedure: Wash potatoes and boil or steam until partially soft (15 to 20
  • minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are
  • uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving
  • 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired.
  • Cover with your choice of fresh boiling water or syrup, leaving 1-inch
  • headspace.
  • Adjust lids and process following the recommendations in Table 1 and Table
  • 2.
  • Table 1. Recommended process time for Sweet Potatoes in a dial-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
  • Pints, 90 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 Sweet Potatoes in a weighted-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
  • Pints, 90 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

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 quartsan 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.



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