Michigan State University Extension
Preserving Food Safely - 01600267
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 Fahrenheit 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 (use one teaspoon of powdered ascorbic acid per gallon of cold water) 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 hot jars with hot potatoes and fresh hot water, leaving 1- inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR WHITE POTATOES IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 35 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 40 11 12 13 14
RECOMMENDED PROCESS TIMES FOR WHITE POTATOES IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1000 ft.
Hot Pints 35 min. 10 lb. 15 lb.
Hot Quarts 40 10 15