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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning Potatoes

Vegetables and Herbs

potatoes

Canning Potatoes

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2014 by Suzanne Driessen, Extension Educator — Food Safety.

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.

Sweet Potatoes (pieces or whole)

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). Cool only enough to handle. 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.

Note: Dry-packing sweet potatoes is not recommended.

Processing Times and Methods
1) Dial-gauge Pressure Canner
Pints – 65 minutes 11 PSI
Quarts – 90 minutes 11 PSI

2) Weighted-gauge Pressure Canner
Pints – 65 minutes 15 PSI
Quarts – 90 minutes 15 PSI

White, Cubed, or Whole Potatoes

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° 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. (See Maintaining Color and Flavor in Canned Foods, Section 1) 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.

Processing Times and Methods
1) Dial-gauge Pressure Canner
Pints – 35 minutes @ 11 PSI
Quarts – 40 minutes @ 11 PSI

2) Weighted-gauge Pressure Canner
Pints – 35 minutes @ 15 PSI
Quarts – 40 minutes @ 15 PSI

Sources:

Potatoes, White - Cubed or Whole. National Center for Home Food Preservation
Potatoes, Sweet - Pieces or Whole. National Center for Home Food Preservation

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