CANNING POTATOES
Peel white, red or gold potatoes and cut into bite-size chunks. Soak overnight in vinegar water (2 tablespoons vinegar per gallon of water).
Drain and rinse potatoes. Put potatoes into jars leaving 1-inch headspace. Add 1 teaspoon salt per quart or 1/2 teaspoon per pint, if desired. Fill jars with boiling water to 1 inch. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 35 minutes | 10 lb | 15 lb |
| Quarts | 40 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft | |
| Pints | 35 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 40 minutes | 11 lb | 12 lb | 13 lb | 14 lb |