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I need to find out how to can Yukon baby potatoes using the hot water bath method.


There is no safe way I can recommend for you to can potatoes in a boiling water bath. A more appropriate technique would be to use a pressure canner as described below:
 

Quantity: An average of 35 pounds is needed per canner load of 7 quarts; an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 8 to 12 quarts--an average of 5 pounds per quart.
 

Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45 degrees F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.
 

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Adjust lids and process.
 

Pint jars should be processed for 35 minutes at 10-11 lbs pressure, quarts for 40 minutes at 10-11 lbs pressure. Should you live above 1,000 ft in altitude, consult your local extension office for more information.

 

 

Source: "Complete Guide to Home Canning", Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.


 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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