In glass jars.—Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 30 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 35 minutes |
| No. 2½ cans | 40 minutes |
Pumpkin, Cubed
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Add just enough water to cover; bring to boil.
In glass jars.—Pack hot cubes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 90 minutes |
As soon as you remove jars from canner, complete seals if necessary.