---------- Recipe via Meal-Master (tm) v8.02
  
       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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