Canned Potatoes

For each 7-quart canner load, you need an average of 35 pounds of potatoes. For each 9-pint canner load, you need an average of 22-1/2 pounds of potatoes.

Select small-to-medium, mature potatoes of ideal quality for cooking. Potatoes stored below 45°F may discolor when canned. Choose potatoes with a 1-inch to 2-inch diameter if they are to be packed whole.

Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening (See MU publication GH1455, Fruitful Canning). If desired, cut into ½-inch cubes. Drain. Cook cubed potatoes two minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain.

Add 1 teaspoon canning salt per quart to each jar if desired. Fill jars with hot potatoes and fresh hot water, leave 1-inch of headspace. Adjust lids.

Recommended pressure canner process times for hot packing.
 
Process pint jars for 35 minutes:
• At 11 pounds of pressure in a dial-gauge canner at 0 to 2,000 feet altitude
• At 10 pounds of pressure in a weighted-gauge canner at 0 to 1,000 feet altitude

Process quart jars for 40 minutes:
• At 11 pounds of pressure in a dial-gauge canner at 0 to 2,000 feet altitude
• At 10 pounds of pressure in a weighted-gauge canner at 0 to 1,000 feet altitude

Source: GH1454, Preserve Your Garden Delights: How to Can Fresh Vegetables. extension.missouri.edu/explore/hesguide/humanrel/gh1454.htm updated 10/19/04

 

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