First the recipe
Let the chopping begin! The majority for this batch of baby red and white salad potatoes and a few baby russet potatoes. The second batch will be all russet potatoes. No, I don't skin them. That is where the ruffage and a lot of vitamins are. You can skin them if you wish, we chose not to. Into a bowl of water and a teaspoon of ascorbic acid to prevent browing of the potatoes.
Next into a hot pot of water for 2 minuets to remove some excess starch. Scoop them into your clean jars. Add salt, 1/2 teaspoon for these pint jars and add some purified water, leaving 1" headspace.
Don't forget to wipe the rims with white vinegar! Now seal them and place in your pressure canner.
The first batch, now waiting for that 'tink'. Its all about the Tink!