I'm glad we dug potatoes while it was nice out because it has rained every day since! I have potatoes that I am sorting by size. I love the smaller poatoes for canning them. Canned potatoes make delicious fried potatoes!!! I scrub them with a vegetable brush, and leave the skins on. I might get some Red Pontiacs that have a heavy skin, but that'll usually come off while frying....and besides the skin is where the nutrients are, so I've heard.

Sort, wash, leave skins on. Boil for about 5 or 10 minutes. Pack hot into hot jars, cover with boiling water, leave headspace. Add 1 tsp salt to each quart.

Process in a pressure canner 40 minutes at 10 lbs pressure. 

 If you can use 10 pounds pressure, you must be closer to sea level than I am.  I am supposed to use 13.5 pound pressure, but I have a rocker weight, so it's either 10 or 15, which makes it 15 pounds for me.

yes, you must be up in the mountains somewhere? I never think about adjusting for altitude. You must have to do that for alot of things.

Cinnamonhuskies:

yes, you must be up in the mountains somewhere?

Yep - first I was in the mountains in Idaho & now I am in the mountains in Utah.  For water bath canning, it really lengthens the boiling time, but for pressure canniing, it just changes the pressure, which is nice.