Side Pannel
Canning Potatoes (Sweet, Pieces or Whole)
Canning Potatoes (Sweet, Pieces or Whole)
- Recipe Submitted by ADMIN on 09/26/2007
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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