IS CANNING SALT THE SAME AS KOSHER SALT RECIPES

Steps:

• Place a 1/2 inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
• Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.
• Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
• Cover the eggs completely with salt so that you can no longer see any yellow.
• Place the salt covered yolks in the refrigerator to cure for 1 week.
• Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
• Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
• Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

Steps:

• Place two large pots of water on the stove and bring them to a boil.  One is to pre-cook the potatoes, and the other is fresh, clean water that will be used as canning liquid in the jars.  Important: Do not re-use cooking liquid from the potatoes for packing.
• While the water is coming to a boil, prepare your potatoes.  Peel the potatoes, and chop any large spuds into 1 to 2'' pieces.  Smaller potatoes under 2'' in diameter can be left whole, but still must be peeled.  Place the potatoes in a bowl of water and keep them submerged to prevent browning while you work. 
• Once the water is boiling, place the potatoes into the water and pre-cook for 2 minutes (for 1'' cubes) or 10 minutes (for whole potatoes about 2'' in diameter).  Strain the potatoes after cooking and discard the cooking liquid.
• Pack the cooked potatoes into canning jars (pints or quarts, quarts recommended for efficiency). Leave 1'' headspace. 
• Cover with clean, boiling water and add 1 tsp salt per quart (optional). 
• Wipe rims and apply 2 part canning lids, tightening to just finger tight. 
• Place your pressure canner on the stove and add about 2'' of boiling water to the bottom from the clean boiling water pot.  Insert the canning rack that came with the canner, and then load in the hot jars into the pressure canner.  
• Close the pressure canner and allow the steam to vent for 10 minutes before fully sealing with a canning weight.
• Allow the pressure canner to come up to pressure, and begin timing once the required pressure is shown on the gauge.  When canning potatoes under 1000 feet in elevation, set the pressure canner to 10 pounds pressure and process for 35 minutes (pints) or 40 minutes (quarts).  For other altitudes and when using a dial gauge pressure canner, see the table above for the appropriate times/pressures for canning potatoes.