Preparation

1. Soak potatoes and scrub well. Peel if desired.

2. Cut into wedges, chunks, or home fries

3. Soak in clean water 1-2 hours after cutting up

4. Drain, and dry well.

5. Use 2 -3 tablespoons of melted butter or oil to pour over dry potatoes, and stir to coat pieces. Add a bit of salt if desired.

6. Using a canning funnel pack potatoes into jars leaving 1" of head space

7. Put into a pressure canner with cold water per manufacturers instructions, usually 2"

8. Set the canner on low heat for 10 minutes. Put on the lid, and gradually increase the heat. Once the appropriate pressure is reached for your altitude (10 psi at sea level), process 35 minutes for pints or 40 minutes for quarts.

9. Turn off the heat and let the pressure reduce naturally, at least 30 minutes. Remove the canner lid and remove jars to the rest of a towel. Lids should ping and seal as the jars cool.