Potatoes, White - Cubed or Whole
Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45∞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. If desired, cut into 1/2-inch cubes. To prevent darkening place potatoes in ascorbic acid solution. Drain.
Ascorbic acid solution: add 3000 mg (1 teaspoon) of ascorbic acid powder, or 6 crushed 500-milligram tablet of vitamin C to 1 gallon of water.
Hot Pack - Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Fill hot jars with hot potatoes leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with boiling water to 1 inch from top. Remove air bubbles Adjust lids and process.
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||35 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.