T-Fal P31052 Guide De L'utilisateur page 42

Raw pack method: Bring a large pot of water to a boil. Fill prepared
jars with raw peas. If desired, add 1 teaspoon of canning salt per quart,
to the jar. When all jars are filled, add boiling water, leaving 1-inch of
headspace. Remove any bubbles. Wipe rims; center lids and screw on
the jar bands. Place the jars in the canner and process following the
recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of
Pack
Hot & Raw
Potatoes, White, Cubed or Whole
Quantity:
Approximately 20 pounds of potatoes are needed to make 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bag weighs
50 pounds and yields 18 to 22 quarts, an average of 2½ to 3 pounds per quart.
Method:
Pressure Can
Procedure:
Select best quality small to medium-size mature potatoes. Choose
potatoes 1 to 2 inches in diameter if packing whole. Potatoes should only be
canned using the hot pack method:
Hot pack method: Wash and peel potatoes. Place in ascorbic acid
solution to prevent darkening (refer to information provided on page 40
and 41 in section on Selecting, Preparing and Canning Fruit). If desired,
cut potatoes into 1/2-inch cubes. Cook 2 minutes in boiling water and
drain. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of
salt per quart to the jar, if desired. Fill jars with hot prepared potatoes,
leaving no more than 1-inch headspace. Cover hot potatoes with fresh
boiling water (do not use the cooking water as it contains too much
starch), leaving 1-inch headspace and covering all the potatoes. Remove
any bubbles. Wipe rims; center lids and screw on the jar bands. Place the
jars in the canner and process following the recommendations below.
Process
Jar Size
Time
Pints
40 minutes
Quarts
40 minutes
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2 Setting 3
Setting 2 Setting 3
EN
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