Now you see why I tell people to not use the canner manuals. They all seem to have serious errors.
If you feel comfortable, then boil the potatoes for 10 min. before you eat them. Each person has to decide how much of a risk they are willing to take.
Now you also see why I say to follow safe, tested sites as well as books. I see some of the most crazy things on nearly a daily basis.
When did you process these potatoes ? If within 24 hours of now then you could just open the jars and reprocess or make something out of the ones with peels on them.

Why would you have to throw away the jars or lids?

I made them Saturday--so 3 days ago. So, too late to use. Even though they sealed beautifully!

And I don't feel comfortable using them, even if boiled for 10 minutes, because I have a small child.

But can I dump the potatoes and keep the jars if I sterilize them? I know it's up to me ultimately, but am I right in feeling the risk is rather low?

Like pixie said, why would you have to get rid of the jars and rings? I'd just sterilize them. Don't you re-use jars all the time? Even if the potatoes are bad how would that affect the jars? (I've never canned potatoes, just tomatoes and pickles and peppers).

Caryl

She is asking it because the guidelines say that contaminated foods should be disposed of unopened, jars and all, to avoid further contamination. See the FAQ at NCHFP.

It has been discussed and debated in great detail here several times.

But as also said, it is up to you whether you choose to do so or not.

Dave

Pixie Lou, and Caryl,
Regardless of whether you detox the jars or not, they all must be thrown away. You never save the jars....

Within 2 days there can be enough botulism to kill you. It only may take that short of time. So, you even if you detox the foods you still should throw the jar and all away. It is up to you, just telling you what it safe.
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All suspect containers of spoiled, low-acid foods, including vegetables, meat, seafood and tomatoes, must be treated as having produced botulinum toxin and handled carefully in one of two ways:

aIf the jars or cans are still sealed, place them in a heavy garbage bag. Close and place the bag in a regular trash container or bury it in a nearby landfill.
aIf the jars or cans are unsealed, open or leaking, they should be detoxified before disposal.
Improperly canned, low-acid foods can contain the toxin that causes botulism without showing signs of spoilage. Jars of foods that have not been properly processed must also be discarded, or if they are unsealed, open or leaking they must be detoxified and discarded as directed above even if there are no signs of spoilage. Low-acid foods are considered improperly canned if any of the following are true:

aThe food was not processed in a pressure canner.
aThe gauge of the canner was inaccurate.
aUp-to-date researched processing times and pressures were not used for the size of the jar, style of pack or kind of food processed.
aProportions of ingredients were changed from the original approved recipe.
aThe processing time and pressure were not correct for the altitude at which the food was canned.
How to Detoxify Canned, Low-Acid Foods
Contact with botulinum toxin can be fatal whether it is ingested or enters through the skin. Be extremely careful not to splash or come in contact with the suspect food or liquid. Wear disposable rubber or heavy plastic gloves. Wear clothes and aprons that can be bleached or thrown out if contaminated.

Step-by-Step Instructions for Detoxification:

aCarefully place the jars, with their lids, on their sides in an 8-quart, or larger pot or canner.
aWash your gloved hands thoroughly.
aCarefully, without splashing, add enough hot water to the pot to completely cover the jars with at least 1 inch of water above the containers.
aPlace a lid on the pot and heat the water to boiling.
aBoil for 30 minutes to make sure the food and containers are detoxified.
aCool and discard the containers, their lids and food in the trash or dispose in a nearby landfill.
How to Clean Up Contaminated Surfaces:

aWear rubber or heavy plastic gloves to clean up contaminated work surfaces and equipment, including can openers and clothing that may have come in contact with suspect foods or liquids.
aUse a fresh solution of 1 part unscented, liquid, household, chlorine bleach (5 to 6% sodium hypochlorite) to 5 parts clean water.
aSpray or wet contaminated surfaces with the bleach solution and let stand for 30 minutes. Avoid inhaling bleach or contact with skin.
aWipe treated spills with paper towels and place paper towels in a plastic bag before putting them in the trash.
aApply the bleach solution to all surfaces and equipment again, and let stand for 30 minutes and rinse.
aWash all detoxified counters, containers, equipment, clothing, etc.
aDiscard gloves when cleaning process is complete.