Cubed Potatoes

Recipe from: National Center for Home Food Preservation

Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. Cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot prepared potatoes, leaving no more than 1-inch headspace.  Cover hot potatoes with FRESH boiling water, leaving 1-inch headspace and covering all pieces of potato.  (Caution: Do not use the water you cooked the potatoes in; it contains too much starch.)

Process Quarts 40 minutes, Pints 35 minutes for **15 lbs in my pressure cooker

Original recipe: 11 lbs, add 2 for altitude, add 2 for pressure cooker being off.