White Potatoes — Cubed or Whole — NCHFP
Tested NCHFP pressure-canning directions for white potatoes.
Ingredients
Potatoes
- 20 lb white potatoes average for 7 quarts; 13 lb for 9 pints
- 1 tsp salt optional per quart
- fresh boiling water do not use cooking water
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash and peel potatoes. Cut into 1/2-inch cubes if desired.
- Boil cubes 2 minutes or whole 1–2 inch potatoes 10 minutes; drain.
- Pack hot with fresh boiling water, leaving 1-inch headspace. Do not use starchy cooking water.
- Pressure process pints 35 minutes or quarts 40 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
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Recipe Notes
Plain potatoes are low acid and require pressure canning.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/potatoes-white-cubed-or-whole/