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POTATOES, WHITE – CUBED OR WHOLE
Canned White Potatoes
Yield: Approximately 5 pounds per quart
Ingredients
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Fresh, mature white potatoes (small to medium size, 1–2 inches preferred if canning whole)
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3 grams ascorbic acid per 1 gallon cold water (to prevent darkening)
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1 teaspoon salt per quart (optional)
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Fresh boiling water (for covering)
Preparation
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Select Potatoes: Choose mature potatoes of good cooking quality.
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⚠️ Avoid tubers stored below 45°F, as they may discolor during canning.
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Wash & Peel: Wash thoroughly and peel.
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Prevent Darkening: Place peeled potatoes in an ascorbic acid solution (3 g per 1 gal cold water) until ready to process.
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Cut or Leave Whole:
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For whole potatoes: select 1–2 inch tubers.
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For larger potatoes: cut into ½-inch cubes.
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Precook:
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Cubed potatoes: Boil for 2 minutes, drain.
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Whole potatoes: Boil for 10 minutes, drain.
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Packing
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Add 1 teaspoon salt per quart jar, if desired.
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Fill hot jars with hot potatoes.
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Cover with fresh boiling water, leaving 1-inch headspace.
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Remove air bubbles and adjust liquid if necessary.
Finishing
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Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for white potatoes.
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Adjust times for jar size and altitude.
⚠️ Important: Potatoes are a low-acid vegetable and must always be pressure canned for safety.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
35 min |
10 lb |
15 lb |
|
Hot |
Quarts |
40 min |
10 lb |
15 lb |
