Canning potatoes (sweet~ pieces or whole)
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Canning potatoes (sweet~ pieces or whole)
  Canning    Sweet    Vegetables  
Last updated 6/12/2012 12:42:52 AM. Recipe ID 1902. Report a problem with this recipe.
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      Title: Canning potatoes (sweet~ pieces or whole)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  Potatoes, Sweet--Pieces or Whole
  
  It is not recommended to dry pack sweet potatoes.
  
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints.
  A bushel weighs 50 pounds and yields 17 to 25 quarts--an average of 2-
      1/2    pounds per quart.
  
  Quality: Choose small to medium-sized potatoes. They should be mature
  and not too fibrous. Can within 1 to
        2    months after harvest.
  
  Procedure: Wash potatoes and boil or steam until partially soft (15
  to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that
  pieces are uniform in size. Caution: Do not mash or puree pieces.
  Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to
  the jar, if desired. Cover with your choice of fresh boiling water or
  syrup, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  Table 1. Recommended process time for Sweet Potatoes in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 65
  minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Sweet Potatoes in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 65
  minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 1902 (Apr 03, 2005)

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