White Potatoes

Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.




  • Use small to medium mature potatoes. Tubers stored below 45ºF (7ºC) may discolour when canned.
  • Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash, peel and wash again. Potatoes 1 to 2 inches (2.5 to 5 cm) in diameter may be packed whole. Cut larger potatoes into small, uniform cubes. Place in colour protection solution: 4 Tbsp (60 ml) Fruit Fresh Colour Protector dissolved in 8 cups (2 000 ml) water. Drain.
  • Place potatoes in stainless steel saucepan; cover with water. Bring to a boil; boil small cubes 2 minutes and small potatoes 10 minutes. Drain. Season with salt, if desired: 1/2 tsp. (2 ml) per 500 ml jar; 1 tsp. (5 ml) per 1 L jar.
  • Ladle hot prepared potatoes into a hot jar, adding hot liquid to within 1 inch (2.5 cm) of top rim (head space).
  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining potatoes and hot liquid. If stacking jars, place a second rack between layers of jars.
  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated at 10 lb (69 kPa) in weighted gauge pressure canner:
  • 500 ml - 35 minutes; 1 L – 40 MINUTES
  • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place