Canning potatoes (sweet~ pieces or whole)

Yield: 1 Recipe Potat

Ingredients:

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.

Instructions:

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