Instructions: Wash, scrape and rinse small freshly dug new potatoes. boil 10 minutes in water;drain. hot pack only; pack leaving 1 inch head space. add canning salt 1/2 tsp. for pints and 1 tsp. for quarts. cover with fresh boiling water. leaving 1/2 inch head space. adjust lids. place jars in canner process pints at 10 lb. pressure for 30 minutes and quarts. at 10 lb. pressure for 40 minutes. carefully remove jars from canner and tighten lids, so that their are no loose rings.

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