Potatoes need to be pressure canned only. Hot pack is preferred method.
Hot Pack Potatoes:
Cover clean scraped whole potatoes with boiling water, boil 10 minutes, drain. Drain anti-discoloration solution ( (1tsp salt per quart of cold water) off diced potatoes, cover with boiling water, boil 2 minutes;drain.
With whole or diced, leave 1/2 " of headroom. Add 1/2 tsp salt to pints, 1 tsp to quarts. Add boiling water leaving headroom;adjust lids. Pressure process at 10 pounds. Whole, pints for 30 minutes, quarts for 40 minutes.
diced
ints 35 minutes quarts for 40 minutes. Remove jars, complete seals if necessary.
"putting food by" Ruth Hertzberg