Use potatoes 1 to 2½ inches in diameter. Wash, pare, and cook in boiling
water for 10 minutes. 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 30 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