40
Potatoes, sweet
Wash small to medium size sweet potatoes.
Hot Pack: Boil or steam sweet potatoes just until partially soft, about 15 to
20 minutes. Remove skins and cut into pieces of uniform size.
Pack hot sweet potatoes in hot jars, leaving 1-inch headspace.
CAUTION!
Do not mash or puree potatoes as processing time may
not be adequate for mashed or pureed product.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 65 minutes and 1 litre jars for
90 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Potatoes, white
Wash, peel, and rinse new potatoes 1 to 2 inches in diameter. If desired, cut into
½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to
4 quarts water) to prevent darkening. Drain.
Hot Pack: Cover potatoes with hot water and bring to a boil. Boil whole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in
hot jars, leaving 1-inch headspace.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 35 minutes and 1 litre jars for
40 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Pumpkin and Winter Squash
Wash and remove seeds from small size pumpkins or squash. Cut into 1-inch
slices and peel. Cut flesh into 1-inch cubes.
Hot Pack: Boil cubes in water for 2 minutes. Pack hot pumpkin or squash
cubes loosely in hot jars, leaving 1-inch headspace.
CAUTION!
Do not mash or puree as processing time may not be
adequate for pureed product.
01785 4033-017A CUL English weighted gauge induction canner.indd 40
01785 4033-017A CUL English weighted gauge induction canner.indd 40
12/13/19 10:34 AM
12/13/19 10:34 AM
