TARGET SALT CELLAR RECIPES

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.

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.