Step 1

Wash potatoes by rinsing under cool water. Peel potatoes and remove any soft or dark spots. Rinse again. Potatoes that are 2 inches in diameter or smaller may be canned whole. Cut large potatoes into evenly sized cubes.

Step 2

Put potatoes in a large saucepan and cover with water. Bring mixture to a boil. Once boil starts, boil for 10 minutes.

Step 3

Pack hot potatoes into hot jars leaving 1-inch head space. Add 1/2 teaspoon salt per pint jar or 1 teaspoon per quart jar.

Step 4

Ladle hot cooking liquid or boiling water over potatoes, leaving 1-inch head space. Remove bubbles and wipe clean the rims of the jars.

Step 5

Center lid on the jar and adjust the band to fingertip-tight. Place jars on the rack in a pressure canner containing 2 inches of simmering (180 degrees) water.

Step 6

Place lid on the canner and turn to a locked position. Adjust heat to medium-high. Vent steam 10 minutes. Put a weighted gauge on the vent. Bring pressure to 10 pounds (psi). Process pint jars 35 minutes; quarts 40 minutes.

Step 7

Turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.