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Canning Potatoes, White - Cubed or Whole


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Potatoes, White - Cubed or Whole

Quantity: An average of 20 pounds is needed per canner load of 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 2 1/2 to 3 pounds per quart.

Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.

Note: There are no safe options for canning these foods in a boiling water canner.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution 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 jars with hot prepared potatoes, leaving no more than 1-inch headspace. Cover hot potatoes with FRESH boiling water, leaving 1 inch headspace and covering all pieces of potato. (Caution: Do not use the water you cooked the potatoes in; it contains too much starch.)

Adjust lids and process following the recommendations in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 35 min 11 lb 12 lb 13 lb 14 lb
Quarts 40 11 12 13 14

Table 2. Recommended process time for White Potatoes in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 35 min 10 lb 15 lb
Quarts 40 10 15



Canning Vegetables and Vegetable Products

Note: There are no safe options for canning these foods in a boiling water canner.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.