Potatoes - White Or Irish

2 1/2 pounds potatoes per quart jar - (to 3) -- see * Note
Salt -- (optional)

* Note: Select freshly dug potatoes of uniform size and color.

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Wash and peel potatoes. Wash again. Leave small potatoes whole; cut large potatoes into quarters. Cover potatoes with water; boil 10 minutes. Drain.

Pack hot potatoes into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.

Carefully ladle boiling water over potatoes, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 35 minutes, quarts 40 minutes, at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

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