Quick Answers
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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