Wash potatoes thoroughly
Peel potatoes if desired
Cut potatoes into uniform chunks or leave small potatoes whole
Place potatoes in cold water to prevent browning
Bring a large pot of water to a boil
Boil potatoes for 2 to 5 minutes
Drain potatoes
Pack hot potatoes into clean canning jars
Add boiling water, leaving 1 inch of headspace
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Place jars in a pressure canner
Process at 10 pounds pressure for 35 minutes for pints or 40 minutes for quarts at sea level to 1,000 feet
Adjust pressure for your altitude and canner type as needed
Turn off heat and let pressure return to zero naturally
Remove jars and cool undisturbed for 12 to 24 hours
Check seals
Store sealed jars in a cool, dark place