*  Exported from  MasterCook  *
 
                  CANNING POTATOES (WHITE, CUBED OR WHOLE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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