Prepare the potatoes by peeling and cutting them into uniform fry-shaped strips, about ½ to ¾ inch wide. Soak in cold water to remove excess starch.

Soak the potato strips in water for at least one hour, changing the water every 20 minutes; overnight soaking is best.

Drain and rinse the potatoes, then pack them tightly in wide-mouth jars, leaving about 1-inch headspace. Add salt for flavor.

Pour boiling water over the packed fries in the jars, ensuring they remain submerged with 1-inch headspace.

Release air bubbles by pressing gently with a non-metal utensil; wipe jar rims clean and secure with lids.

Process jars in the pressure canner at 10 pounds of pressure for 35 minutes for pint jars and 40 minutes for quart jars.

Cool the jars after processing and check the seals before labeling and storing them in a cool place.