German Potato Salad

Thank you Kathy Murphy

* 3 cups sliced potatoes

* 4 slices bacon cooked, crumbled, fat removed

* 1 small onion, diced

* 1/4 cup white vinegar

* 2 tablespoons water

* 3 tablespoons white sugar

* 1 teaspoon salt

* 1/8 teaspoon ground black pepper

* 1 tablespoon chopped fresh parsley

I cold packed it and pressure canned pints for 90 minutes. at 15 lbs. It called for 11, but I have weights, so I bumped up to the next one (15)

Use waxy potatoes such as Yukon Golds or red potatoes.  Russets do not hold up well under the pressure.