POTATOES, CUBED: Wash, peel, and cut into ½-inch cubes. Dip in brine (1 teaspoon salt to 1 quart of water) to prevent darkening; drain. Cook 2 minutes in boiling water; drain. Pack hot in jars to 1 inch of top, adding 1 teaspoon salt per quart, if desired. Add fresh boiling water to 1 inch of top. Adjust lids. Process at 10 pounds pressure 40 minutes for quarts, 35 minutes for pints.

FREEZING NEW POTATOES: Select potatoes of uniform size. Wash and scrub to remove tender skin. Blanch in boiling water as follows:

• Potatoes ¾ inch in diameter: 4 minutes
• Potatoes 1 inch in diameter: 6 minutes
• Potatoes 1 ½ inch in diameter: 7 minutes
• Potatoes over 1 ½ inch in diameter: 8-10 minutes

Chill for 3-5 minutes in ice cold water. Drain and package in moisture-vapor-proof containers and freeze at 0?F. Recommended storage time is one month. To cook, add frozen potatoes to boiling water, enough to cover. Quickly bring water to a boil and cook gently for 10 to 15 minutes or until tender.