Canning and Processing Instructions for Potatoes
For canning Potatoes use the following techniques:
  1. Prepare potatoes as indicated on prior page.
  2. Put canning salt in jars; 1/2 teaspoon for pints, 1 teaspoon for quarts.
  3. Canning using hot pack method with 1” of headspace.
  4. Pour fresh hot water over potatoes, maintaining 1" headspace.
  5. Processing with a Pressure Canner 35 minutes for pints or 40 minutes for quarts, at
    11 pounds, or 10 pounds for a weighted gauge.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally.
  8. Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
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