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.

Wash, slice, remove seeds and fibrous pith. Steam, boil, or bake until tender. Cool. Remove and discard skin. Mash or puree flesh. Package and freeze.

1. 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.