INGREDIENTS

INSTRUCTIONS

Quantity: An average of 35 pounds is needed per canner load of 7
quarts; an average of 22-1/2 pounds is needed per canner load of 9
pints. A bag weighs 50 pounds and yields 8 to 12 quarts--an average  of
5 pounds per quart.  Quality: Select small to medium-size mature
potatoes of ideal quality  for cooking. Tubers stored below 45 degrees
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.
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 potatoes
and fresh hot water, leaving  1-inch headspace.  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.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process
Time: 35  minutes for Pints, 40 minutes for Quarts. Canner Pressure
(PSI) at  Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb.
4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.  Table 2.
Recommended process time for White Potatoes in a  weighted-gauge
pressure canner.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process
Time: 35  minutes for Pints, 40 minutes for Quarts. Canner Pressure
(PSI) at  Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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