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 potatoes; then rinse and drain well. Put potatoes into jars leaving 1-inch headspace. Avoid packing tightly as potatoes will swell during processing. 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

Processing times based on USDA recommendations.

Ten pounds of potatoes will fill 7 quart jars with some left over.

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