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
dial-gauge weighted-gauge
Hot Pints 35 min 11 lb 10 lb
Quarts 40 min

For processing at above 1,000 ft, see Altitude Adjustments.

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