Wash, pare, and cut potatoes into ½-inch cubes. Dip cubes in brine (1
teaspoon salt to 1 quart water) to prevent darkening. Drain. Cook for 2
minutes in boiling water, drain.
_In glass jars._—Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt
to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch
space at top of jar. Adjust jar lids. Process in pressure canner at 10
pounds pressure (240° F.)—
Pint jars 35 minutes
Quart jars 40 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt
to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling
water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 35 minutes
No. 2½ cans 40 minutes