40
Process time for Peppers Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Half-pints or Pints 35 min 10 lb 15 lb
PEPPERS (Hot or sweet, including chilies, jalapeno, and pimento)
An average of 1 pound is needed per pint. Select firm yellow, green, or red peppers. Do not use soft of
diseased peppers. Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves
while handling them or wash hands thoroughly with soap and water before touching your face. Small
peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four
slits in each pepper, and either blanch in boiling water or blister using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner
for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers
easier. After several minutes, peel each pepper. Flatten whole peppers. Add ½ teaspoon of salt to each pint
jar, if desired. Fill hot jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace. Adjust
lids and process.
POTATOES, SWEET – PIECES OR WHOLE
It is not recommended to dry pack sweet potatoes. An average of 2½ pounds is needed per quart. Choose
small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after
harvest. Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut
medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill
hot jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your
choice of fresh boiling water or syrup, leaving 1-inch headspace. Adjust lids and process.
Process time for Sweet Potatoes Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 65 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
Hot
POTATOES, WHITE – CUBED OR WHOLE
An average of 5 pounds is needed per quart. Select small to medium-size mature potatoes of ideal quality for
cooking. Tubers stored below 45° F may discolor when canned. Choose potatoes 1 to 2 inches in diameter
if they are to be packed whole. Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening
use (3 grams per 1 gallon of cold water). If desired, cut into ½ - 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 hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace.
Adjust lids and process.
Process time for White Potatoes Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 35 min 10 lb 15 lb
Quarts 40 min 10 lb 15 lb
Hot
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