Fasten lid and heat canner on the high setting. Place jar rack, 2 (5 cm) to 3 inches (7.5 cm) of hot water, and sealed jars in the canner. Remove air bubbles and wipe the jar rims.
Fill the packed jars with boiling water, leaving 1 inch (2.5 cm) of headspace.
If desired, add ½ teaspoon canning salt to pints, 1 teaspoon to quarts. Drain and pack the hot potatoes in preheated jars to about 1 inch (2.5 cm) below the jar rim. Place potatoes in pot of hot water, bring to a boil, and simmer whole potatoes for 10 minutes, cubes for 2 minutes. Cover peeled or cut potatoes in a solution containing 1 teaspoon (3,000 milligrams) of ascorbic acid in 1 gallon of water to prevent darkening. (Process times have not been determined for unpeeled potatoes.) If desired, cut into ½-inch (2.5 cm) cubes. Gently scrub potatoes with a clean vegetable brush under cold running water. All produce should be properly washed before it is consumed or preserved. Start with clean countertops and utensils. Read " Let's Preserve: Basics of Home Canning" before starting. The idea is to select potatoes that are less mature, which tend to be less starchy than older potatoes. Avoid tubers stored below 45☏ (7☌), as they may discolor when canned. Select small to medium-sized mature potatoes about 1 (2.5 cm) to 2 (5 cm) inches in diameter. QuantityĪn average of 20 pounds is needed per canner load of 7 quarts an average of 13 pounds is needed per canner load of 9 pints. Avoid potatoes that are typically used for baking, such as russets-their mealy texture does not result in a good-quality canned product. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. Do not can mashed, pureed, or riced potatoes. Important: Safe canning recipes have only been developed for whole or sliced potatoes.
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