Heidi from rain country references this video after comparing hot pack vs raw pack that she did and I’m so grateful for both of you saving me a lot of time and feeling confident enough to do this 😎
I followed your instructions and canned 12 pint jars of potatoes. When my sister comes over I rinse the potatoes give them a good dice and make some of the best hash browns ever and because they are already cooked they are quick and not grey and mushy. Just wanted to say I love your videos keep up the great work!!!
For some people it's clothes or shoes. For me? A beautiful jar of home canned food turns my head and makes me giddy. Great job! These are beautiful. I'm about to do some myself with some beautiful tiny white potatoes I got on sale.
You all prolly dont give a shit but does anyone know a tool to log back into an instagram account..? I was stupid forgot the password. I appreciate any tips you can offer me
@Louie Colton i really appreciate your reply. I got to the site thru google and Im in the hacking process now. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
first time of seeing one of your videos. Loved it, I have subbed and will definitely be back for more. I have 50 lbs of tators, 40 lbs of carrots, 30 lbs of persimmons, about 20 lbs of cabbage to can. This will be my first time canning as well but I was giving all of this food by the grace of GOD and I must preserve it, which will be great as I will be adding it to my food storage for future bad days or maybe not but it will be a part of my preparedness for the rest of my life. My immediate goal is to get a years worth of food saved but my ultimate goal is to do as the bible says and save back 7 years, for as many of my loved ones as I can!!!! God Bless you and yours with many blessings and I look forward to watching more of your videos!!! Thank you so much!!
Hi, I'm a senior grandma who thinks she lives on a farm. Just me and my hubby at home now. I love healthy homemade/grown foods. Being Irish I love potatoes and can't wait to can some. Love your video's and you are so pleasant to watch.
Been watching you for a while. I love it when I am looking for a canning recipe and I find your videos in my list. This one is older and I must have missed it. Doing potatoes this weekend and glad you had one to check out. Thanks Linda!
I am new to canning. Before I started I did my research watch your videos on everything you canned that interest me. I went out bought everything I needed. I started with grape jelly, then strawberry jelly, came out wonderful. So now I graduated to potatoes. Sweet potatoes, and cabbage. Everything sealed came out perfectly. I just want to say thank you. I learned a lot. Keep the video coming. I been watching how to can meat. So I am going to start with hamburger meat. Again thank you so much..
Hey, Been checking your channel out, I have been canning and homesteading for 20 years. The reason your potatoes turn color is because the potatoes you used. Some potatoes have more starch than others, instead of buying them grow them and I have the best luck with Red Pontiac they don't discolor and they are low starch if you are somewhat watching your carbs.
Having trouble getting the lid locked. Have lined up the arrows 9 times. Ugh ... Finally got it on. Geez, that was tight and hard to turn!!!! My Mother would have washed my mouth out with soap!! Longest 10 min I've ever experienced. LOL This is my first time, so my training wheels have training wheels, but so far, so good ... I think. Been waiting the 40 min now, then the cool down. I have only done water bath until today. Sorry to bore everyone, but have no one but the dogs to talk to and they could care less. LOL
Oh. My. Gosh! I have never liked store bought canned potatoes, but these are delicious! I canned 18 pints a few days ago, and opened one tonight for our dinner. I made creamed peas and potatoes with them which was a big hit. I will definitely be canning more! Thanks for a great video, Linda!
VERY NICE video! Thanks!! And I appreciate that you mention that you refer to the Ball's book! I am a doctor, specialised in intensive care, and I had to treat patients with botulism! That is a catastrophy!!! I can't believe that people are still saying " My Grand mother did it that way for 40 years, never had any problems!" Good for her and her family, but when people get paralized by botulism, that is terrible!! (By the way, I am french, so if my english is not perfect, sorry for that!)
Linda's Pantry Learned a new trick recently from another TH-cam lady. She said, if you don't want mushy potatoes, pre-cook them at a gentle boil for 10 full minutes to set the starch. She covered hers with the same water she boiled them in but I thought the starch would be in that water so I used fresh water. They turned out great, are firm, and don't get cloudy like some do.
The “gel” comes from raw packing. I don’t boil mine first-they get too mushy-but par-cook them in 180-degree water for 3-4 minutes then plunge into cold water to stop the cooking. 1/4 tsp of fruit fresh and 1/2 tsp of salt per pint. Process for 35 minutes.
Hi Linda! First of all, I want to first thank you for your video's and to say how much I enjoy them.... I love this potato video! I canned 14 quarts last week. I pulled one jar today to try and prepare a potato salad with it. After opening the jar and shaking them into a colander, I rinsed them off with tap water. Placed in a bowl and mashed a few up. Then prepared as I always do... The results, to my surprize, Amazing! It taste just like, if I had just peeled the potatoes and made from scratch. Again thank you! and keep the videos coming!
purevinyl, I cut them in large chunks. Fill the warm jar and then filled with hot water and then pressured them. They were just right for a potato salad.... The first batch, I blanched them. I found with blanching and the pressure cooking it was too much. They were too soft for potato salad. But! I used a jar of them for stewed potatoes. After opening a jar,I added a bit more water, butter and milk. Heated thru and thru! And of course made a pan of cornbread.. It was very good! So no waste on 1st or 2nd batch!
Great Video! I Love canning potatoes, now I gotta find some of those pint and a half jars here in Thunder Bay, Canada lol. A pint is not enough and a quart are sometimes to much, a pint and a half are perfect jars. Have a Great Day :)
Came here from rain and country coz she mentioned you for this video. I just have my new 921 all American pressure canner. I tested it last night with just water to check if it works okay. I have potatoes to can, russet and gold ones. I'll be doing what you just did. Thank you! This video really helped me how it's done. Your canned potatoes looks beautiful and delicious! ❤️🙏😍
This is something I always have in my pantry. This is the first canning video I ever watched of yours a few years ago. I absolutely love them. We use them in everything. Even fry them. They are so good.
You are such an inspiration Linda! I started with 20 pounds of potatoes, went back to Costco and bought 30 pounds, and then a week later decided to do 20 more pounds. I have already used some jars for hash browns and they were delicious. Thank you for all the tips ❤️❤️❤️🙌🙌🙌🙌👏👏👏👏👏
Good video Linda. A couple years ago I canned 18 quarts of white potatoes, a very starchy spud along with the Russets. The potatoes were packed "cold method" and then pressure canned. Still very good tasting but the canning liquid is cloudy. I just rinsed them before cooking and they tasted fine. This year I'll be doing separate batches of Russets and reds (low starch) and I will follow the Ball "Blue Book" that recommends boiling them for 10 minutes, to set the starch I presume but the book does not say whether that is the reason for boiling first. But I would suggest that all canners acquire a Ball Blue Book just for the tremendous volume of information and safety recommendations inside. PS, when I was just a wee lad my mom had an old cheapo stove in the basement that she used just for the extra burners for canning.
How funny Linda, I spent yesterday canning potatoes! I did hot pack. They look beautiful. I got 14 pints & 6 quarts from 25 lbs. of potatoes. Thanks for the great videos, look forward to the next.
Thank you Linda for all your wonderful videos. There are so many wonderful talented people on YT and I so appreciate you all taking the time to teach us and encourage us to try new things! I have been dehydrating and canning like a mad lady lately! lol I am also waiting for some dried goods to come so I can make your meals in a jar!! Again thank you so much! :)
I just canned a quart of russets, golds, and reds to see which was going to be the best. So far I see more starch build up in the russet quart. I'm going to taste test them next week. It will be great to see what kind of a meal you make out of them. Thanks for all the great videos you do! They really do inspire!
I’m going to can russets this week since I have found then at a very good price. Going to rinse them after cutting several times to remove some of starch. Been doing this with fries and it makes them so much better. 🤠🇺🇸
Linda, thank you for your help, my family loves potatoes so we put in a huge garden of potatoes. I always use my mom's canning book but could not find the recipe for them, when searching the internet I was pleased to see your site and to see your knowledge in canning . Thank you
My sister and I have recently discovered your video's and are starting our "canning journey", with You at our fingertips... :-) Thank you so much for the knowledge that you are sharing with us.
I canned all of my small...1 inch diameter or less...red potatoes whole in the skins. My brother loved them.!!! He said that he sliced them up for fried potatoes and no fried potatoes he had ever made tasted better !!! Plus he loves to tell his dinner guests that his sister planted those potatoes in her garden and canned them herself !!!
I just canned russets of my garden the other day, I had cooked them for 2 minutes before jarring them, hope they don’t end up to starchy. Yukon golds are quite starchy. If you cook them raw it’s a good idea to pour boiling water over them instead of heating up a pot of cold water. They cook really fast. When they are over cooked they literally fall apart, they end up being a pot of watery mush. I decided to start saving up for an AAC 915 for smaller batches. I looked on the site and they are on sale. This past week I canned potatoes, deboned a picnic shoulder roast and canned the meat, made bone broth and cleaned off the skin and salted it down and froze it in squares. I lay a piece on top of cabbage rolls before baking them, it makes them extra tasty.
You are an awesome person and I really enjoyed watching your video and I am a new canner and you help me with a question I had lol thank you for your video and god bless to you too.
I agree with you with regard to the par boil duration. I have just had my first pressure canner and have read the manual over and over, in addition to other books. I see that it is necessary to heat the potatoes through prior, as it prevents any cold zones within the pieces that can create problems in the processing, but when you think of 10 minutes par boil, then 10 minutes while the canner vents, then the processing time and finally the cooling down/ lowering pressure time - I bet there would be nothing left in solid, identifiable form. It certainly wouldn't be appetising on the shelf! I would be inclined to soak the potatoes initially in order to remove the starch, then heat through and then go to the canning process. I would hope that the small volume of water (compared to what is in a saucepan) will mean that the potatoes hold their form better. Anyway, I haven't even tried it yet, so I will find out one way or another whether my idea worked! As my late grandfather said in relation to every gardening decision - it has two chances. Thanks for the video, really enjoyed it - potatoes looked ace!
I keep your videos as reference videos. I finally have a pressure canner!!! Have only had water bath. The American is out of my little budget, but now have the same as you have . Thank you for your videos!!!
Thank you, thank you, thank you for saying a person can actually can food on a turkey fryer! I just purchased an All American 921 without realizing I can't use it on my glass cooktop due to the weight. I was so disappointed because I always wanted to can in larger quantities than my smaller canners would do. I had been looking for a small heavy built burner locally with little success. Then I remembered my turkey fryer! I said to myself, why not? But being a non-cook, I wasn't sure I could regulate the flame sufficiently to use it for canning. I am going to do a trial run without actually canning anything and see how it goes on the propane turkey fryer since I haven't used a canner this large before. This is the first time I have heard anyone on You Tube refer to canning on a turkey fryer burner. Gives me confidence to try.
You've got me thinking. :-) Ordered a SilverFire Survivor Rocket stove as an alternative cooking source in a disaster grid-down situation. Hesitated for a while, as I have other wood burning alternatives. Till I saw jnull0 pressure canning on his. Ordered it the same day I saw his video Pressure Canning On a Rocket Stove From all I've studied, this appears to be the best way to control the heat & use a minimum amount of fuel for pressure canning. Since it arrived, been wondering what I'd try canning on it, when this never ending winter stops dropping wet on us. Rain yesterday & sleet this morn. Potatoes!!! Cold pack. All sorts of ways to heat up a pot/kettle of water to fill jars & heat lids - campstove, campfire, chafing fuel, etc. Then do the processing on the SilverFire. Have 2 Presto canners with the adjustable weight. Our altitude = 10 lbs. Works great. Can't turn down the heat on my gas stove low enough to prevent pressure creep upwards. That is until I started using the adjustable weight. Combo of the weight & SilverFire, should making pressure canning over a wood fire easy. POTATOES are a good way to give it a try & master the wood fire learning curve. Less labor & cost intensive than many other choices to be put in jars. Thanks for sharing and sparking ideas on how to keep our pantries filled.
Hi, Linda! My teen boys and I are enjoying corned beef hash with a poached egg for breakfast right now. I followed your advice not only for this home-canned potato video for my own batch (sans citric acid or Fruit Fresh) and home-canned corned beef. I cut the taters into 2" chunks and kept them in standing water before placing in my quart jars. The only issue I found was the tender potatoes (I used Reds) took quite a while to brown (less inherent starch = less caramelization?) but boy...how flavorful! I'm doing another 50 lb. bag of Red New Potatoes (for around $7 from Cash & Carry...it's March 2016 and they're on sale!), so thanks again for your videos! God Bless
I keep coming back to these videos. I love watching and I love the info. You make it look so easy. I Want to learn all I can from someone who knows what they’re doing. I have always hoped to get a canner someday and that someday happened a couple weeks ago. I got the American harvest off of a fb site. I want to do potatoes to start out with in Case I mess it up it won’t be a big loss. Thanks for giving us the awesome videos.
A bit anxious here, as want to use my new 16 qt Presto canner for the first time today and want to do potatoes following your video. I only have Russet, my store was out of Yukon Gold. I the book that came with my canner shows white potatoes (cut like yours) is 11 pounds pressure for 40 min. and I'm using 24 oz jars. I'm at 335 elevation (find no info on altitude), which varies a bit by what site I'm on. Sooo ... we'll see how it goes. I hope to purchase the book you showed us soon.
Thanks for posting. I find the more you cut them the more starch you get. I have done baby potatoes whole and have had no starch yet have done cut potatoes and have had similar results but a rinse in water and they are good as gold. I prefer to pan fry them. I am some what new to canning and pressure canning is unheard of in my country. Only overflow and bath method are used here and even then it is a dieing skill. Please make more canning and preserving videos.
Yes, your russets got that starch bc it’s the highest starched potato & is better to freeze(like French fries) I’ve found new white & red can better. I do soak them in water bath with couple Tbs of canning salt over night, pulls the starch out.
Linda, I’ve read that potatoes should always be peeled because there is a spore that lives under the skin that doesn’t get killed off in the pressure cooker. Also, I’ve never canned raw potatoes before but I think if you soaked overnight in the fridge in salted water or lemon juice or citric acid, or fruit fresh, a lot of that starch would be drained off. I would cut them up before I soaked them overnight. But you’re right, you can just rinse them after opening.
I had the same issue even though we soaked them in water several times. When i went to cook with them we rinsed them in water to remoce starch. Apparently russets are not recommended, so i read , due to the fact they are a soft potato. For example - used for baked potato. It was recommended using red potatoes or similar hard potato. Hope this helps. Watching you from Northern Canada ( just found your channel )
Thank you Linda! This is another project I can't wait to get to. This canning thing is a great "hobby";) Addictive though...... In a good way of course!
I love potatoes just about any way you can cook them. Actually, I like them raw too. However they are higher glycemic than I can eat often, so I've come to like sweet potatoes too. Have you ever canned sweet potatoes, and if so, could you do a video on that? That would be awesome. Thanks, Sheri
Love watching your videos, I learn a lot from you. Thank you for do all these videos you do. I'm canning potatoes for the first time, and I just canned chicken breast, they look amazing can't wait to try one.
I did some canning. White and sweet potatoes, The white looks great but the sweet have a yellow kind of stuff in the bottom of the jar. Are they still good I did just what the ball book said to do. This is are first year for presser canning. We love it. I can see your Ball book and that is the same one I have.
What I have heard concerning the starch in the potatoes is to use low starch potatoes. Potatoes with a waxy skin are lower in starch like Red or Yukon Gold are better for canning. If you don't mind the starch, it doesn't matter. Just thought I'd share the info I have heard.
Linda I love your canning videos I have water bath canned alot , but was always terrified of pressure canners. Thanks to you and several other awesome ladies I want to try it. :)
I got 4 8# bags for $1.99 each not a great price but Have never canned them before so I thought I would give it a go reds with yellow inside..not even going to peel them. when I was in Utah we used to get over 50# of potatoes for 15+
Hi! Just found your channel, trying to can potatoes for the first time. I see you are in Sparks! I am not far, just in Fallon. Thank you for this video!
Hi Linda, Hope you are able to answer a question re: canned potatoes. I recently canned qts. of diced russet potatoes. They tasted like baked potatoes. Are they suppose to taste like that? I did blanch them for about 3 mins. this is what I did for my diced potatoes that I want to freeze for later use. I processed in my pressure canner and then let sit for the 24 hrs but just recently open them after about 10 days to check them out. I used spring water and a little kosher salt.What water do you suggest we use for canning foods that require liquids. I heated the water I used for th potatoes in my electric kettle before putting in my potatoes and jars. I just want to make sure they are alright or is there another thing I am missing to keep them from not getting that baked taste? I would like some input re: this. Thanks so much.
Thank you so much for this video. Could you also do a video on how you clean; label, store for the newbie. If not, thank you anyway for the details given. I have never used a pressure canner, so the safety tips were important.
Hello. So when you’re trying something new - seeing if you like these more than your russets - how long do you wait before you pop a newly canned jar? Thanks 🙂
Cool! I always thought you had to partially cook potatoes before canning. This is awesome Linda, thanks so much for sharing. I can't wait to see what you think of the gold potatoes taste and texture. :)
Hi Linda, I canned my white potatoes using your method. It has been 3 days and I noticed the water in the jars are getting thick and cloudy in many of the jars. I did soak the potatoes very long. Is this starch ? And are they ok? Seals look great too.
I just canned some more red potatoes because these potatoes are the truth. I'm canning some Yukon gold potatoes today but I forgot to add the dang bay leaves. I know it's still going to be good. Lord these potatoes smell so good right now. Until next time.
![Preserving 150 lbs of POTATOES! [Freezing, Canning, and Freeze Drying]](/img/n.gif)
Heidi from rain country references this video after comparing hot pack vs raw pack that she did and I’m so grateful for both of you saving me a lot of time and feeling confident enough to do this 😎
I followed your instructions and canned 12 pint jars of potatoes. When my sister comes over I rinse the potatoes give them a good dice and make some of the best hash browns ever and because they are already cooked they are quick and not grey and mushy. Just wanted to say I love your videos keep up the great work!!!
Now why would someone give you a thumbs down ? Really ? I thought it was a good video. Nice job as always, Linda. I love what you do.
I guess someone doesn't like potatoes!
Linda's Pantry It shouldn't bother you because your vids are great for both seasoned and newbie canners.
makrsk09 LoL 😂
Probably from the excessive rambling
ME ALSO!
For some people it's clothes or shoes. For me? A beautiful jar of home canned food turns my head and makes me giddy. Great job! These are beautiful. I'm about to do some myself with some beautiful tiny white potatoes I got on sale.
You all prolly dont give a shit but does anyone know a tool to log back into an instagram account..?
I was stupid forgot the password. I appreciate any tips you can offer me
@Colson Angelo instablaster =)
@Louie Colton i really appreciate your reply. I got to the site thru google and Im in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
@Louie Colton it worked and I now got access to my account again. I am so happy:D
Thanks so much, you really help me out !
@Colson Angelo Happy to help xD
YOU ARE AWESOME MA'AM. I COULD WATCH YOUR VIDEOS ONE AFTER ANOTHER. WE ALWAYS CHECK YOUR SITE WHEN CANNING ANYTHING. "GOD" BLESS YOU AND YOURS!
first time of seeing one of your videos. Loved it, I have subbed and will definitely be back for more. I have 50 lbs of tators, 40 lbs of carrots, 30 lbs of persimmons, about 20 lbs of cabbage to can. This will be my first time canning as well but I was giving all of this food by the grace of GOD and I must preserve it, which will be great as I will be adding it to my food storage for future bad days or maybe not but it will be a part of my preparedness for the rest of my life. My immediate goal is to get a years worth of food saved but my ultimate goal is to do as the bible says and save back 7 years, for as many of my loved ones as I can!!!! God Bless you and yours with many blessings and I look forward to watching more of your videos!!! Thank you so much!!
Hi, I'm a senior grandma who thinks she lives on a farm. Just me and my hubby at home now. I love healthy homemade/grown foods. Being Irish I love potatoes and can't wait to can some.
Love your video's and you are so pleasant to watch.
Been watching you for a while. I love it when I am looking for a canning recipe and I find your videos in my list. This one is older and I must have missed it. Doing potatoes this weekend and glad you had one to check out. Thanks Linda!
I am new to canning. Before I started I did my research watch your videos on everything you canned that interest me. I went out bought everything I needed. I started with grape jelly, then strawberry jelly, came out wonderful. So now I graduated to potatoes. Sweet potatoes, and cabbage. Everything sealed came out perfectly. I just want to say thank you. I learned a lot. Keep the video coming. I been watching how to can meat. So I am going to start with hamburger meat. Again thank you so much..
Hey, Been checking your channel out, I have been canning and homesteading for 20 years. The reason your potatoes turn color is because the potatoes you used. Some potatoes have more starch than others, instead of buying them grow them and I have the best luck with Red Pontiac they don't discolor and they are low starch if you are somewhat watching your carbs.
I canned 6 jars yesterday and the ate thick with starch, they look good. I will see. Thanks for the info
Having trouble getting the lid locked. Have lined up the arrows 9 times. Ugh ... Finally got it on. Geez, that was tight and hard to turn!!!! My Mother would have washed my mouth out with soap!! Longest 10 min I've ever experienced. LOL This is my first time, so my training wheels have training wheels, but so far, so good ... I think. Been waiting the 40 min now, then the cool down. I have only done water bath until today. Sorry to bore everyone, but have no one but the dogs to talk to and they could care less. LOL
Oh. My. Gosh! I have never liked store bought canned potatoes, but these are delicious! I canned 18 pints a few days ago, and opened one tonight for our dinner. I made creamed peas and potatoes with them which was a big hit. I will definitely be canning more! Thanks for a great video, Linda!
VERY NICE video! Thanks!! And I appreciate that you mention that you refer to the Ball's book! I am a doctor, specialised in intensive care, and I had to treat patients with botulism! That is a catastrophy!!! I can't believe that people are still saying " My Grand mother did it that way for 40 years, never had any problems!" Good for her and her family, but when people get paralized by botulism, that is terrible!! (By the way, I am french, so if my english is not perfect, sorry for that!)
🙄😒
Nothing better than home canned potatoes, fried in Wildtree grape seed oil and a little butter. My husband loves them!
Linda's Pantry Learned a new trick recently from another TH-cam lady. She said, if you don't want mushy potatoes, pre-cook them at a gentle boil for 10 full minutes to set the starch. She covered hers with the same water she boiled them in but I thought the starch would be in that water so I used fresh water. They turned out great, are firm, and don't get cloudy like some do.
The “gel” comes from raw packing. I don’t boil mine first-they get too mushy-but par-cook them in 180-degree water for 3-4 minutes then plunge into cold water to stop the cooking. 1/4 tsp of fruit fresh and 1/2 tsp of salt per pint. Process for 35 minutes.
That is what I would do
Hi so you add fresh fruit to the potatoes? I did not understand did you mean lemon juice ?
@@sheepseven7588 fruit fresh not fresh fruit
you could use lemmon juice
@@sheepseven7588 "Fruit Fresh" not fresh fruit.
Hi Linda! First of all, I want to first thank you for your video's and to say how much I enjoy them.... I love this potato video! I canned 14 quarts last week. I pulled one jar today to try and prepare a potato salad with it. After opening the jar and shaking them into a colander, I rinsed them off with tap water. Placed in a bowl and mashed a few up. Then prepared as I always do... The results, to my surprize, Amazing! It taste just like, if I had just peeled the potatoes and made from scratch. Again thank you! and keep the videos coming!
purevinyl, I cut them in large chunks. Fill the warm jar and then filled with hot water and then pressured them. They were just right for a potato salad.... The first batch, I blanched them. I found with blanching and the pressure cooking it was too much. They were too soft for potato salad. But! I used a jar of them for stewed potatoes. After opening a jar,I added a bit more water, butter and milk. Heated thru and thru! And of course made a pan of cornbread.. It was very good! So no waste on 1st or 2nd batch!
Great Video! I Love canning potatoes, now I gotta find some of those pint and a half jars here in Thunder Bay, Canada lol. A pint is not enough and a quart are sometimes to much, a pint and a half are perfect jars. Have a Great Day :)
Getting potatoes done today.........this is my second batch. I LOVE having these handy.
+Maureen Harrah :)
This is some good info and I really appreciate you taking the time to share this with us! I now feel comfortable enough to do this at home.
Came here from rain and country coz she mentioned you for this video. I just have my new 921 all American pressure canner. I tested it last night with just water to check if it works okay. I have potatoes to can, russet and gold ones. I'll be doing what you just did. Thank you! This video really helped me how it's done. Your canned potatoes looks beautiful and delicious! ❤️🙏😍
This is something I always have in my pantry. This is the first canning video I ever watched of yours a few years ago. I absolutely love them. We use them in everything. Even fry them. They are so good.
I have been dehydrating my potatoes for awhile....after you have shown how easy it is to can them, I think it's time to try....lol
Thanks, Linda. I love your canning vids and how you use the products you can. Keep 'em coming!
You are such an inspiration Linda! I started with 20 pounds of potatoes, went back to Costco and bought 30 pounds, and then a week later decided to do 20 more pounds. I have already used some jars for hash browns and they were delicious. Thank you for all the tips ❤️❤️❤️🙌🙌🙌🙌👏👏👏👏👏
Good video Linda. A couple years ago I canned 18 quarts of white potatoes, a very starchy spud along with the Russets. The potatoes were packed "cold method" and then pressure canned. Still very good tasting but the canning liquid is cloudy. I just rinsed them before cooking and they tasted fine. This year I'll be doing separate batches of Russets and reds (low starch) and I will follow the Ball "Blue Book" that recommends boiling them for 10 minutes, to set the starch I presume but the book does not say whether that is the reason for boiling first. But I would suggest that all canners acquire a Ball Blue Book just for the tremendous volume of information and safety recommendations inside. PS, when I was just a wee lad my mom had an old cheapo stove in the basement that she used just for the extra burners for canning.
I love those measuring spoons pretty. I need those in my kitchen. I am new canner thank you for the lesson.
How funny Linda, I spent yesterday canning potatoes! I did hot pack. They look beautiful. I got 14 pints & 6 quarts from 25 lbs. of potatoes. Thanks for the great videos, look forward to the next.
Thays whatbi want to do is hotbpack. Ive never used a pressure cooker. How long did you do them for?
.64 cents a jar:) 1 1/2 pints & 1 quarts 16 in all.
That's great! Such a huge savings for the budget!!!! LOVE LOVE LOVE YOUR VIDEOS!!!!!!
Linda's Pantry thank you
Looks great have a great day
Thank you, Linda! Your videos are always done well and take us along for a good ride in your kitchen!
Thank you Linda for all your wonderful videos. There are so many wonderful talented people on YT and I so appreciate you all taking the time to teach us and encourage us to try new things! I have been dehydrating and canning like a mad lady lately! lol I am also waiting for some dried goods to come so I can make your meals in a jar!! Again thank you so much! :)
I wasn't sure I could can potatoes or not. Thanks for sharing!! God bless and stay healthy!!
I just canned a quart of russets, golds, and reds to see which was going to be the best. So far I see more starch build up in the russet quart. I'm going to taste test them next week. It will be great to see what kind of a meal you make out of them. Thanks for all the great videos you do! They really do inspire!
I’m going to can russets this week since I have found then at a very good price. Going to rinse them after cutting several times to remove some of starch. Been doing this with fries and it makes them so much better. 🤠🇺🇸
Linda, thank you for your help, my family loves potatoes so we put in a huge garden of potatoes. I always use my mom's canning book but could not find the recipe for them, when searching the internet I was pleased to see your site and to see your knowledge in canning . Thank you
I have a canner with a jiggler/rocker and this vídeo was super helpfull to me 🙏🏽
My sister and I have recently discovered your video's and are starting our "canning journey", with You at our fingertips... :-) Thank you so much for the knowledge that you are sharing with us.
I canned all of my small...1 inch diameter or less...red potatoes whole in the skins. My brother loved them.!!! He said that he sliced them up for fried potatoes and no fried potatoes he had ever made tasted better !!! Plus he loves to tell his dinner guests that his sister planted those potatoes in her garden and canned them herself !!!
I just canned russets of my garden the other day, I had cooked them for 2 minutes before jarring them, hope they don’t end up to starchy. Yukon golds are quite starchy. If you cook them raw it’s a good idea to pour boiling water over them instead of heating up a pot of cold water. They cook really fast. When they are over cooked they literally fall apart, they end up being a pot of watery mush. I decided to start saving up for an AAC 915 for smaller batches. I looked on the site and they are on sale. This past week I canned potatoes, deboned a picnic shoulder roast and canned the meat, made bone broth and cleaned off the skin and salted it down and froze it in squares. I lay a piece on top of cabbage rolls before baking them, it makes them extra tasty.
You are an awesome person and I really enjoyed watching your video and I am a new canner and you help me with a question I had lol thank you for your video and god bless to you too.
Kitchen aid potato peeler is worth it. It will even peel sweet potatoes with ease! Thx for the great vids!
I love how you explain things so easily. Gotta try!
I just wanted to say thank you so much for your videos!
I am so happy I found this channel! Thank you for all your information and help
I agree with you with regard to the par boil duration. I have just had my first pressure canner and have read the manual over and over, in addition to other books. I see that it is necessary to heat the potatoes through prior, as it prevents any cold zones within the pieces that can create problems in the processing, but when you think of 10 minutes par boil, then 10 minutes while the canner vents, then the processing time and finally the cooling down/ lowering pressure time - I bet there would be nothing left in solid, identifiable form. It certainly wouldn't be appetising on the shelf! I would be inclined to soak the potatoes initially in order to remove the starch, then heat through and then go to the canning process. I would hope that the small volume of water (compared to what is in a saucepan) will mean that the potatoes hold their form better. Anyway, I haven't even tried it yet, so I will find out one way or another whether my idea worked! As my late grandfather said in relation to every gardening decision - it has two chances. Thanks for the video, really enjoyed it - potatoes looked ace!
just got my All American 930 canner today cant wait to get using it!!!!!!
I keep your videos as reference videos. I finally have a pressure canner!!! Have only had water bath. The American is out of my little budget, but now have the same as you have . Thank you for your videos!!!
I have some from 2011 and they are still great!
it is so nice to see a nice clean video! thank you Linda I just subscribed
I am getting ready to go but potatoes to start canning. I cannot wait to start. Last year's came out so well.
Thank you, thank you, thank you for saying a person can actually can food on a turkey fryer! I just purchased an All American 921 without realizing I can't use it on my glass cooktop due to the weight. I was so disappointed because I always wanted to can in larger quantities than my smaller canners would do. I had been looking for a small heavy built burner locally with little success. Then I remembered my turkey fryer! I said to myself, why not? But being a non-cook, I wasn't sure I could regulate the flame sufficiently to use it for canning. I am going to do a trial run without actually canning anything and see how it goes on the propane turkey fryer since I haven't used a canner this large before. This is the first time I have heard anyone on You Tube refer to canning on a turkey fryer burner. Gives me confidence to try.
I use mine on the bbq side burner and just put some boards up to block the wind.
Yes you can use a Turkey cooker. My son in law lives in Alaska and uses them all the time for canning moose!
Binge watching again, so lots of messages from me! I loved your sunrise view you gave us when you were canning turkey broth!
we love yucon gold potatos! they have the most flavor in our eyes.
when I take mine out to cook I always rinse my potatoes while they are still in the open jar then use them, they turn out awesome.
You inspired me to buy a big bag of potatoes from Costco today and hopefully get to canning tomorrow. Thank you!!!!
I have exactly the same cooker and stove set up. This is so helpful.
to Linda... I'm just now finding your videos. learning a lot. thanks for all the information.
I have the canning book from the university of Georgia its wonderful. I enjoyed your video. Thanks for sharing.
You've got me thinking. :-) Ordered a SilverFire Survivor Rocket stove as an alternative cooking source in a disaster grid-down situation. Hesitated for a while, as I have other wood burning alternatives. Till I saw jnull0 pressure canning on his. Ordered it the same day I saw his video Pressure Canning On a Rocket Stove From all I've studied, this appears to be the best way to control the heat & use a minimum amount of fuel for pressure canning.
Since it arrived, been wondering what I'd try canning on it, when this never ending winter stops dropping wet on us. Rain yesterday & sleet this morn.
Potatoes!!! Cold pack. All sorts of ways to heat up a pot/kettle of water to fill jars & heat lids - campstove, campfire, chafing fuel, etc. Then do the processing on the SilverFire.
Have 2 Presto canners with the adjustable weight. Our altitude = 10 lbs. Works great. Can't turn down the heat on my gas stove low enough to prevent pressure creep upwards. That is until I started using the adjustable weight.
Combo of the weight & SilverFire, should making pressure canning over a wood fire easy. POTATOES are a good way to give it a try & master the wood fire learning curve. Less labor & cost intensive than many other choices to be put in jars.
Thanks for sharing and sparking ideas on how to keep our pantries filled.
These are delish when you drain, dry off and fry in a little butter and olive oil in a cast iron skillet over med heat until brown.
Hi, Linda! My teen boys and I are enjoying corned beef hash with a poached egg for breakfast right now. I followed your advice not only for this home-canned potato video for my own batch (sans citric acid or Fruit Fresh) and home-canned corned beef. I cut the taters into 2" chunks and kept them in standing water before placing in my quart jars. The only issue I found was the tender potatoes (I used Reds) took quite a while to brown (less inherent starch = less caramelization?) but boy...how flavorful! I'm doing another 50 lb. bag of Red New Potatoes (for around $7 from Cash & Carry...it's March 2016 and they're on sale!), so thanks again for your videos! God Bless
i have the same canner you have and i added a pressure gauge for $16.00 add shipping was $20.00 i drill and tape the hole in the lid works great
Thank you Linda, very Awesome video, going to do some tomorrow, hope things are going well for you, God Bless
I keep coming back to these videos. I love watching and I love the info. You make it look so easy. I Want to learn all I can from someone who knows what they’re doing. I have always hoped to get a canner someday and that someday happened a couple weeks ago. I got the American harvest off of a fb site. I want to do potatoes to start out with in Case I mess it up it won’t be a big loss. Thanks for giving us the awesome videos.
Thanks for inspiring me. I'm no longer afraid to try canning..
A bit anxious here, as want to use my new 16 qt Presto canner for the first time today and want to do potatoes following your video. I only have Russet, my store was out of Yukon Gold. I the book that came with my canner shows white potatoes (cut like yours) is 11 pounds pressure for 40 min. and I'm using 24 oz jars. I'm at 335 elevation (find no info on altitude), which varies a bit by what site I'm on. Sooo ... we'll see how it goes. I hope to purchase the book you showed us soon.
Thanks for posting. I find the more you cut them the more starch you get. I have done baby potatoes whole and have had no starch yet have done cut potatoes and have had similar results but a rinse in water and they are good as gold. I prefer to pan fry them. I am some what new to canning and pressure canning is unheard of in my country. Only overflow and bath method are used here and even then it is a dieing skill. Please make more canning and preserving videos.
I just got 50 lbs for $7.00 so I am watching this and then getting busy.
Donna Godwin...excellent deal. Wish I could find a deal like that
I’m really interested in your comparison of the different potato types. It can make such a difference in what you’re using them for. Thank you!
Yes, your russets got that starch bc it’s the highest starched potato & is better to freeze(like French fries) I’ve found new white & red can better. I do soak them in water bath with couple Tbs of canning salt over night, pulls the starch out.
Linda, I’ve read that potatoes should always be peeled because there is a spore that lives under the skin that doesn’t get killed off in the pressure cooker. Also, I’ve never canned raw potatoes before but I think if you soaked overnight in the fridge in salted water or lemon juice or citric acid, or fruit fresh, a lot of that starch would be drained off. I would cut them up before I soaked them overnight. But you’re right, you can just rinse them after opening.
I had the same issue even though we soaked them in water several times. When i went to cook with them we rinsed them in water to remoce starch. Apparently russets are not recommended, so i read , due to the fact they are a soft potato. For example - used for baked potato. It was recommended using red potatoes or similar hard potato. Hope this helps. Watching you from Northern Canada ( just found your channel )
Thank you Linda! This is another project I can't wait to get to. This canning thing is a great "hobby";) Addictive though...... In a good way of course!
Thanks Linda for your potato video... I will be trying this...
Thank you, Linda! I love your canning videos!
Linda” love your lessons on canning keep them going 👍🏻😊thank you!
I love potatoes just about any way you can cook them. Actually, I like them raw too. However they are higher glycemic than I can eat often, so I've come to like sweet potatoes too. Have you ever canned sweet potatoes, and if so, could you do a video on that? That would be awesome. Thanks, Sheri
Love watching your videos, I learn a lot from you. Thank you for do all these videos you do. I'm canning potatoes for the first time, and I just canned chicken breast, they look amazing can't wait to try one.
Yes... pressure can raw pack potatoes in water for 35 minutes (for pints)
Love the video. My grocery Store always has them buy 1 get 1 and I am never snow to use them all before they go bad.
I did some canning. White and sweet potatoes, The white looks great but the sweet have a yellow kind of stuff in the bottom of the jar. Are they still good I did just what the ball book said to do. This is are first year for presser canning. We love it. I can see your Ball book and that is the same one I have.
Oh wow, Linda, I was just today looking at possibly buying that "Home Preserving book today. What a cowinykdink.
What I have heard concerning the starch in the potatoes is to use low starch potatoes. Potatoes with a waxy skin are lower in starch like Red or Yukon Gold are better for canning. If you don't mind the starch, it doesn't matter. Just thought I'd share the info I have heard.
Linda I love your canning videos I have water bath canned alot , but was always terrified of pressure canners. Thanks to you and several other awesome ladies I want to try it. :)
thanks
If you add a couple tsp of lemon juice or fruit fresh and they will not discolor in canning process.
Thank you 😊 you’d be so fun to have a canning day with 😂
I love it watching you l do canning now and l love it thank you for you video god bless you
I got 4 8# bags for $1.99 each not a great price but Have never canned them before so I thought I would give it a go reds with yellow inside..not even going to peel them. when I was in Utah we used to get over 50# of potatoes for 15+
Hi! Just found your channel, trying to can potatoes for the first time. I see you are in Sparks! I am not far, just in Fallon. Thank you for this video!
Hi Linda, Hope you are able to answer a question re: canned potatoes. I recently canned qts. of diced russet potatoes. They tasted like baked potatoes. Are they suppose to taste like that? I did blanch them for about 3 mins. this is what I did for my diced potatoes that I want to freeze for later use. I processed in my pressure canner and then let sit for the 24 hrs but just recently open them after about 10 days to check them out. I used spring water and a little kosher salt.What water do you suggest we use for canning foods that require liquids. I heated the water I used for th potatoes in my electric kettle before putting in my potatoes and jars. I just want to make sure they are alright or is there another thing I am missing to keep them from not getting that baked taste? I would like some input re: this. Thanks so much.
Thank you so much for this video. Could you also do a video on how you clean; label, store for the newbie. If not, thank you anyway for the details given. I have never used a pressure canner, so the safety tips were important.
great video! so easy to follow! i know what i will be doing tomorrow! thank you
You need an OXO peeler. Best peeler I have ever owned
My potatoes haven’t discolored at all for over a year
Thanks Linda for the details I love my potatoes 🥔
Great video Linda!!
Hello.
So when you’re trying something new - seeing if you like these more than your russets - how long do you wait before you pop a newly canned jar? Thanks 🙂
Cool! I always thought you had to partially cook potatoes before canning. This is awesome Linda, thanks so much for sharing. I can't wait to see what you think of the gold potatoes taste and texture. :)
Hi Linda, I canned my white potatoes using your method. It has been 3 days and I noticed the water in the jars are getting thick and cloudy in many of the jars. I did soak the potatoes very long. Is this starch ? And are they ok? Seals look great too.
I just canned some more red potatoes because these potatoes are the truth. I'm canning some Yukon gold potatoes today but I forgot to add the dang bay leaves. I know it's still going to be good. Lord these potatoes smell so good right now. Until next time.