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38
Potatoes, White, Cubed or Whole
Quantity: Approximately 20 pounds of potatoes are needed to make 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bag weighs
50 pounds and yields 18 to 22 quarts, an average of 2½ to 3 pounds per quart.
Method: Pressure Can
Procedure: Select best quality small to medium-size mature potatoes. Choose
potatoes 1 to 2 inches in diameter if packing whole. Potatoes should only be
canned using the hot pack method:
Hot pack method: Wash and peel potatoes. Place in ascorbic acid solution
to prevent darkening (refer to information provided on page 40 and 41 in
section on Selecting, Preparing and Canning Fruit). If desired, cut potatoes
into 1/2-inch cubes. Cook 2 minutes in boiling water and drain. For whole
potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot prepared potatoes, leaving no more
than 1-inch headspace. Cover hot potatoes with fresh boiling water (do
not use the cooking water as it contains too much starch), leaving 1-inch
headspace and covering all the potatoes. Remove any bubbles. Wipe
rims; center lids and screw on the jar bands. Place the jars in the canner
and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Tomatoes
To prevent botulism poisoning and other bacterial concerns due to a
combination of acid and heat, tomatoes must always be acidified when
canning. Always add two tablespoons of bottled lemon juice (do not use freshly
squeezed ) or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use
one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be
added directly to the jars before filling with product.
Quantity: Approximately 21 pounds of tomatoes are needed for a canner load
of 7 quarts; an average of 13 pounds is needed for a canner load of 9 pints. A
bushel weighs 53 pounds and yields 15 to 21 quarts, an average of 3 pounds
per quart.
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot only Pints
35 minutes Setting 2 Setting 3
Quart
40 minutes Setting 2 Setting 3
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