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) * format
courtesy of