Sautée in a Dutch oven in 1Tbsp olive oil until translucent, about 10 min. Deglaze with white wine. Add potato and chicken or vegetable stock, season with salt and pepper to taste, simmer 5 minutes.
With a slotted spoon add vegetables to hot quarts or pint jars about 3/4 full, add hot stock leaving 1 inch headspace.
With a plastic canning tool or chopstick remove air bubbles, check the headspace add liquid as needed.
Wipe the rim and threads with a cloth dampened with vinegar. Place hot lid on jar, add ring and don't over tighten. Place jars in the pressure canner, put on lid vent for 10 minutes.
Put the weighted jiggler on and bring pressure up to 11 lbs. (dial gauge and 10lbs for weighted gauge canners) once desired pressure is achieved set timer for 40 min for either pints or quarts.
Turn off heat, wait for pressure to drop, then open lid and wait 15 minutes before placing very hot jars on a towel lined counter or tray.