It is probably starch from the potatoes, not the pickle crisp. Potatoes do that.
I still rinse my potatoes after canning, though.

Oh, okay Linda Lou, I didn't think of that, my first thought was the pickle crisp, This was a trial run for doing potatoes, I wanted to can some to see if we would like them, I only did five pints, will open one up in a few weeks and either give them a thumbs up or down, if it's thumbs up I will can more, thanks again for your help, they look good.

I agree it is the potato starch. You will see that sediment whether you use the Pickle Crisp or not. ;) How much you see will vary from potato variety to variety.

And I agree that the PC does help. We use 1/2 tsp. per quart - a bit less than Linda Lou - and yes, we also drain and heat/cook in fresh water or broth depending on the way we plan to use them. If slicing for potato salad we rinse them.

Dave