Wash and scrape freshly dug potatoes and then rinse again thoroughly.
If necessary, cut potatoes into pieces that will fit in a wide mouth canning jar. Boil them 10 minutes, drain.
Add 1-2 tsp bouillon to each prepared jar. Pack potatoes into jars. Cover with boiling water leaving 1" headspace. Run a spatula around inside of jars to remove air bubbles. Wipe rims and adjust caps to fingertip tight.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure. Allow pressure to return to normal naturally. Set jars on a dish towel out of direct sunlight for 24 hours. Check seals.
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