1 no ingredients
Directions
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 following the recommendations in Table 1 and
Table 2.
Table 1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35
minutes for Pints, 40 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 White Potatoes in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35
minutes for Pints, 40 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
Servings: 1 recipe
Canning Potatoes (White~ Cubed Or Whole) Recipe brought to you by Recipe Ideas
Categories: Canning; Potato; Vegetable
The History of Recipes
Experts have traced the existance of recipes back into distant history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During Roman times 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into starters, main course and afters, something we still use today. Aspicius also recounts how the ancient cooks used many different herbs, including some familiar names such as thyme, mint and parsley. Closer to modern times, there are a couple of interesting books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the nobility of that time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the East, including spices like rosemary and coriander. These new culinary innovations led to an increase in manuscripts on cooking, many of which are kept safe in private collections. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Canning Potatoes (White~ Cubed Or Whole) recipe.
