CFD Publications
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CANNING POTATOES Peel white, red or gold potatoes and cut into bite-size chunks. Soak overnight in vinegar water (2 tablespoons vinegar per gallon of water). Drain and rinse potatoes. Put potatoes into jars leaving 1-inch headspace. Add 1 teaspoon salt per quart or 1/2 teaspoon per pint, if desired. Fill jars with boiling water to 1 inch. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:
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