Skin Potatoes

Ingredients:

~ Small Garden Potatoes

~ Coarse Salt

Directions:
1) Wash the potatoes the same as you would for the hot pack recipe

2) Sterilize all your jars

3) Slice any of the larger potatoes

4) Add 1 tsp coarse salt to your jars

5) Add the potatoes to one inch from top

6) Boil water and fill the jars to one inch from the top

7) Close with sterilized lids

8) Make sure that your canner has three inches of hot water in it and add your jars

9) Process in a pressure canner for quarts 1 hour and 30 mins. For pints 1 hour and 15 mins or  process in a bath canner for three hours.

Recipe By Juanita