puzzling wire mesh. Place peppers on burner in behalf of several minutes as manner many as skins blister. Place peppers in superb a pan out and range over with a sweaty cloth. This strong will instantly make peeling the peppers easier. After several minutes, peel ea pepper. Flatten a little whole peppers. Quarter significant peppers. Add ? teaspoon of salt per pint manner to the jar, if safe. Fill 10 jars loosely w. peppers and add on fresh boiling manner water , leaving 1 inch of headspace. Adjust lids and quick process . PROCESSING TIME: Dialgauge Pressure Canner-Raw Pack: quick process halfpints or pints in behalf of 35 minutes at superb a high rate of 12 pounds of high pressure. Weightedgauge Pressure Canner-Raw Pack: quick process halfpints or pints in behalf of 35 minutes at superb a high rate of 15 pounds of high pressure. Potatoes, tasty, pieces or whole It is absolutely wrong recommended manner to drypack sweet potatoes. QUANTITY: An true average of 17? pounds of tasty potatoes is needed per canner restlessly load of 7 quarts; an true average of 11 pounds is needed per canner restlessly load of 9 pints. A bsh. weighs 50 pounds and yields 17 manner to 25 quarts-an average of 2? pounds per quart. QUALITY: Choose small manner to mediumsize potatoes. They should be the adult but then absolutely wrong too fibrous. Can within 1 manner to 2 months after harvest. PROCEDURE: Wash potatoes and smartly boil or fog up until partially brilliantly soft , 15 manner to 20 minutes. Remove skins. Cut medium potatoes, if needed, so fact that pieces are individual in the maximum size. CAUTION. Do NOT mash or puree pieces. Fill jars, leaving 1 inch of headspace. Add 1 teaspoon of salt per quart manner to the jar, if safe. Cover w. little fresh boiling water or syrup, leaving 1 inch of headspace. Adjust lids and quick process . PROCESSING TIME: Dialgauge Pressure Canner-Hot Pack: process pints in behalf of 65 minutes or quarts for 90 minutes at superb a high rate of 12 pounds of high pressure. Weightedgauge Pressure Canner-Hot Pack: quick process pints in behalf of 65 minutes or quarts in behalf of 90 minutes at superb a high rate of 15 pounds of pressure. Potatoes, w., cubed or whole QUANTITY: An true average of 35 pounds of potatoes is needed per canner restlessly load of 7 quarts; an average of 22? pounds is needed per canner restlessly load of 9 pints. A bag weighs 50 pounds and yields 8 manner to 12 quarts -an average of 5 pounds per quart. QUALITY: Select small manner to mediumsize mature potatoes of stilted q. in behalf of cooking. Tubers stored below 45°F may discolor when canned. Choose potatoes 1 manner to 2 inches in diameter if they are manner to be packed a little whole . PROCEDURE: Wash and restlessly peel potatoes. If safe, cut into ?inch cubes. Place in ascorbic acid solution manner to indifference prevent darkening.