Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.
Preparation: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening.
If desired, cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. Add 1 teaspoon of salt per quart to the jar, if desired.
Fill hot jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.
Adjust lids/rings and process in the pressure canner for 35 minutes for pints and 40 minutes for quarts at 10 lbs of pressure for weighted gauge canner and 11lbs for dial gauge. Adjust for altitude.