Canning Potatoes(Sweet, Pieces Or Whole)

* Exported from MasterCook *

CANNING POTATOES (SWEET, PIECES OR WHOLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Potatoes, Sweet--Pieces or Whole

It is not recommended to dry pack sweet potatoes.

Quantity: An average of 17-1/2 pounds is needed per
canner load of 7 quarts; an average of 11 pounds is
needed per canner load of 9 pints. A bushel weighs 50
pounds and yields 17 to 25 quarts--an average of 2-
1/2 pounds per quart.

Quality: Choose small to medium-sized potatoes. They
should be mature and not too fibrous. Can within 1 to
2 months after harvest.

Procedure: Wash potatoes and boil or steam until
partially soft (15 to 20 minutes). Remove skins. Cut
medium potatoes, if needed, so that pieces are uniform
in size. Caution: Do not mash or puree pieces. Fill
jars, leaving 1-inch headspace. Add 1 teaspoon salt
per quart to the jar, if desired. Cover with your
choice of fresh boiling water or syrup, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Sweet Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 90 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 Sweet Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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