Canning Potatoes

• potatoes
• water
• salt
• pressure cooker

1. Wash, peel, and cut into 1 inch cubes.
2. Dip cubes into brine to prevent darkening (Brine: 1 tsp (5 ml) salt to 1 quart (950 ml) water.)
3. Drain.
4. Cook for 2 minutes in boiling water.
5. Pack hot and cover with boiling water to 1 inch of top.
6. 35 min.
7. for pints
8. 40 mins for quarts

potatoes, water, salt, cooker

Taken from online-cookbook.com/goto/cook/rpage/000EA6 (may not work)