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:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 35 minutes 10 lb 15 lb
Quarts 40 minutes 10 lb 15 lb

 

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 35 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 40 minutes 11 lb 12 lb 13 lb 14 lb