White or Irish Potatoes

1. Wash and scrape freshly dug potatoes and then rinse again thoroughly. Peel and wash again. Cut large potatoes into quarters leave small potatoes whole.
   
   

2. Boil potatoes for 10 minutes, drain.
   
   

3. Add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar, if desired.
   
   

4. Pack clean, hot canning jars with hot potatoes. Ladle boiling water into jars leaving 1-inch of headspace. Using bubble freer or plastic knife to remove any trapped air bubbles. Add more water if needed to maintain 1-inch of head space. Wipe jar rims and threads with a clean, damp cloth.
   
   

5. Cap, seal, and process in a pressure canner. Process pints for 35 minutes, quarts for 40 minutes, at 11 pounds of pressure in a dial-guage canner or at 10 pounds in a weighted-gauge canner. Adjust for elevation if more than 1,000 feet above sea level.