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
It is actually possible to trace the history of written recipes way back into history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many herbs, including a few you will know like thyme, rue and asafoetida. Moving on, there were two interesting recipe books published in the fourteenth century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the indian curry that is served today, but instead descriptions of the types of food enjoyed by the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas prompted an increase in books on cookery, the majority of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Europe tried to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery publications are starting to become popular as a result of higher levels of literacy, people having increased leisure time and being a little richer. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Canning Potatoes (White~ Cubed Or Whole) recipe.
