Ingredients

Instructions

  1. Wash& scrape freshly dug potatoes and then rinse again thoroughly.
  2. Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
  3. Boil them 10 minutes, drain.
  4. Add 1 teaspoon salt to each quart jar.
  5. Cover with boiling water and leave 1" head space.
  6. Adjust caps.
  7. Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
  8. Recipe on page 40 of the Ball Blue Book canning& freezing guide.