Wash, dry, label, and store sealed jars in a clean, cool, dark place. If the center of the lid is indented, the jar is sealed.

Cool jars for 12 to 24 hours and remove screw bands. Remove jars from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface. Then slowly remove the weighted gauge or open the petcock, wait 10 more minutes, and unfasten and carefully remove the canner lid. Let the can ner cool down naturally until it is fully depressurized. When pro cessing is complete, remove the canner from heat. Regulate heat to maintain a uniform pressure. Start timing the recommended process when the desired pressure is reached. After exhausting steam for 10 minutes, add a weighted gauge or pressure regulator or close the petcock to pressurize the canner. Fasten lid and heat canner on the high setting. Place jar rack, 2 (5 cm) to 3 inches (7.5 cm) of hot water, and sealed jars in the canner. Remove air bubbles and wipe the jar rims. Fill the packed jars with boiling water, leaving 1 inch (2.5 cm) of headspace. If desired, add ½ teaspoon canning salt to pints, 1 teaspoon to quarts. Drain and pack the hot potatoes in preheated jars to about 1 inch (2.5 cm) below the jar rim. Place potatoes in pot of hot water, bring to a boil, and simmer whole potatoes for 10 minutes, cubes for 2 minutes. Cover peeled or cut potatoes in a solution containing 1 teaspoon (3,000 milligrams) of ascorbic acid in 1 gallon of water to prevent darkening. (Process times have not been determined for unpeeled potatoes.) If desired, cut into ½-inch (2.5 cm) cubes.

Gently scrub potatoes with a clean vegetable brush under cold running water. All produce should be properly washed before it is consumed or preserved. Start with clean countertops and utensils. Read ' Let's Preserve: Basics of Home Canning' before starting. The idea is to select potatoes that are less mature, which tend to be less starchy than older potatoes. Avoid tubers stored below 45☏ (7☌), as they may discolor when canned. Select small to medium-sized mature potatoes about 1 (2.5 cm) to 2 (5 cm) inches in diameter. QuantityĪn 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. Avoid potatoes that are typically used for baking, such as russets-their mealy texture does not result in a good-quality canned product. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. Do not can mashed, pureed, or riced potatoes. Important: Safe canning recipes have only been developed for whole or sliced potatoes.

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