Peel white, red or gold potatoes and cut into 1/2-inch wide fries. Soak overnight in vinegar water (2 tablespoons vinegar per gallon of water).
Drain potatoes; then rinse and drain well. Put potatoes into wide-mouth canning jars that are tipped on their sides for ease of loading. Leave 1-inch headspace. Add 1 teaspoon salt per quart or 1/2 teaspoon per pint, if desired. Fill jars with boiling water to 1 inch. Wipe jar rims. Put on warm lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 35 minutes | 10 lb | 15 lb |
| Quarts | 40 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft | |
| Pints | 35 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 40 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Processing times based on USDA recommendations.
To fry: Gently slide potatoes out of the jar and carefully rinse them. Pat them dry on a dish towel or paper towels. Heat 1/2 to 1 inch of oil in a skillet. When oil is very hot, carefully put fries into the oil. Fry until browned, turning as needed. Drain. Salt will not be needed since salt was added in the canning process.
To oven fry: Preheat oven to 425o. Gently slide potatoes out of the jar and carefully rinse them. Pat them dry on a dish towel or paper towels. Coat with a small amount of olive oil (1 tablespoon per quart). Place potatoes in a single layer on a baking sheet sprayed with olive oil cooking spray. Roast for 30 minutes, stirring every 10 minutes.
