The Science Behind Dry Canning Potatoes
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- เผยแพร่เมื่อ 9 ม.ค. 2024
- Should we ignore the USDA guidelines and dry can potatoes? This video provides scientific data to help answer that question.
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Hi Pam, good demo and explanation, however to do a true analysis, wouldn't you have to run a complete dry pressure canning test with your temperature probe INSIDE one of the jars? I'd be super interested in seeing the result of that experiment! Approaching it without any bias, just testing like you did with your Nesco when you first got it. How hot does it get and how long does it stay in the kill zone when dry pressure canning potatoes... Thanks for all you and Jim do! :)
Agreed
I would like to see that, too, if you ever have the chance.
That’s already been done by the USDA, she’s just passing the information along, since so many ignore or are unaware.
I can not find any actual testing results on this - only recommendations, 'may be' dangerous, etc. However, there seem to be many people who use this method and have for years or even generations, and who consume the food preserved this way. So there seems to be evidence in their experience to indicate it is a safe method if done correctly. I cannot find any results to the contrary, so Pam, perhaps you would be the first! (I'm not saying there aren't any testing results, only that I couldn't find any, so if someone else can, please share!)
EXCELLENT EXPLANATION!!! I've never done dry canning - even though it would be easier & quicker - probably because I never saw my mother or grandmother doing that. But your experiment was a great reason for using a liquid!
Thank you for making this video!
I alway cring when I pass those videos on dry canning. One woman on her dry canning video snapped at her viewers and said, "to all you canning çops out there, its my kitchen so I do things my way!" Whew! The problem is this, when you video and release it publicly your no longer in "your" kitchen, your in possibly thousands of kitchens. I wouldnt want to have the lives of others on my hands. Thank you for sticking to the methods that are proven and tried! I'm glad your out there!
Gee so very true! It is scary , scary!
Sorry, but I'm still on the fence. When you open an oven door, all the heat that is inside rises out of the oven. Fast. That allowed you to do the hand test and not feel much heat. With the oven door staying shut, that heat stays inside. If you had a large enough oven, I guarantee you could not stay inside with the door closed. Possibly the moister from the potatoes that you find in the bottom of the jar after dry canning is enough to cause steam to transfer the heat. Steam is a darn good median for heat transfer. You are correct that water transfers heat better than air but as a retired fireman, I can attest that air also transfers heat. And dang well! Thanks for a good video. Going to subscribe and keep checking to see what others may come up with in the comments. Thanks!
Right. Mine whether i like it or not steams inside the jar and leaves a couple of inches of liquid in the bottom anyway…i mean the potatoes do contain water. I’d also like an explanation of the number of Amish botulism deaths…as they waterbath EVERYTHING. One of these days you all might not have access to electricity and you’ll have to resort to Amish ways.
I bought a presto digital canner and LOVE it! It’s larger than the one in this video. HIGHLY RECOMMEND!!!
Hello, I am a new canner and I really enjoy watching your videos you’ve taught me so much. But I was hoping you could help me out with a question I was going to dry pack potatoes and I got them already seasoned and tossed with butter but then I saw this video and changed my mind so I decided to cover them with hot water they processed great and all the jars sealed well but now I am questioning if this was safe I mean with the butter and the water I have tasted them and they are great but will they be shelfstable with the butter and water I’m just not sure I hate to throw them away please help🙏🥰
Thank you again for your scientific viewpoint. Of course wet heat and dry heat are different. Anyone that has been to both Florida and Arizona can tell you that they feel completely different at 80° F.
Thank you! Love that. I could have used that example in the video!!!
I had a similar thought. How many times have people said, "It's not the heat, it's the humidity?" 😉
Amen! 👏👏👏I’m in Az and I die when traveling to states that are high in humidity but temp isn’t as hot as the Arizona temps get! I’ll take dry heat over humidity any day! So your comment is an excellent example how it effect in evaluating the difference in dry canning and wet canning! ❤
I experience the very high humidity here in Southeast Missouri (15 miles from the Arkansas border) The air in the summers here seem to be ‘heavy’ in that it can be labor intensive to breath compared to low humidity. It’s hard for me to explain.
When we travel to areas that have low humidity in the summer, the temperature is high but it feels about 10 degrees cooler than here at home.
Btw, in the early 1900’s this entire region was a swamp. I’ve often wondered if that was a big part of the reason, as to why the humidity is so high here. BUT, it’s prime land for farmers to have good harvest (until last growing season).
@marjoriedanley6131 We lived in Florida for a few years, then moved to the Midwest during a heatwave and drought period. I agree, even the Midwest is hot and humid during the summer, but there was enough less humidity that I was quite comfortable outside despite the heatwave that everyone else who was local found so insufferable.
Pam, as a new person to canning, I want to thank you for teaching us not only the what, but the why for the processes necessary for successful canning. I have learned so much for you!
I'm sorry I meant russet potatoes you taught me so much thank you Pam for all your experience
I can no longer trust the USDA.
If you choose. Jim
I would trust the science behind the canning. Other research done by Ball validates the information done by the USDA. Other parts of the government, not so much.
I’m so glad you covered this!!! I have left so many FB canning groups for this very subject. Someone will say it’s Acceptable and they have been doing it for a long time and then there’s young new canners that get so excited to do it also. I argued until I was sick and just decided I had to opt out of the group. Never have had any subject enrage me so darn quickly!
Good job to you!!
Stagnant air is an insulator and does not transfer much heat. That’s how the insulation in your home walls work. The fiberglass, foam, etc keeps the air from moving and transferring temperature. It also is the same stagnant air in your blankets and clothes, it stops the air from moving. The stagnant air inside the jar is insulating the potatoes.
Excellent video.
Well said.
Check out how hot the stagnant air in your car gets sitting in the sun. Try sitting on the seats.
I don’t know all the scientific stuff involved in canning potatoes; I can tell you what has worked beautifully for us. My husband washes them cuts them into chunks coats them with a little oil. Put them in jars with your lids and rings pressure cans them for the amount of time per size of jar. Does NOT put water in the jars. They turn out perfect.
Ps some he peels some he doesn’t.
And some people run red lights quite often, and it works beautifully, and they have never had an accident.
Darn profs, ruining our fun and saving our lives!
What would be interesting would be to get another gizmo. In one jar, put dry potatoes with the point of the gizmo inside a potato. In another jar, wet pack, with the gizmo in one of the potatoes, then can them in the same canner and then compare the results..... Not that you should buy another gizmo, but it would be an interesting experiment.
I've seen people can potatoes with skins, put dry beans into a jar with water to can, process milk in a jar.... there are all KINDS fo scary things going on.
I am so thankful to both of you for your dedication and hard work. May the New Year be full of blessings for your and yours!
Ooo, scary…
I know.@@sandradelvecchio6894
I don't even want to think about that! I don't do food testing and am very happy to follow the USDA and others like Ball and the state extension offices who have the kitchens and equipment for proper testing.
Would you ever put dry beans in a jar with hot water to can them? They come out so mushy when fo!lowing all the guidelines.
@@kittyrichards9915she has a very good video on how to safely can beans, without them being mushy.
This is a great explanation! I always wondered why, when we moved to Texas from Colorado, folks here would say “oh that’s a dry heat, wait until summer in south TX!” I thought “isn’t 90 degrees the same 90 degrees anywhere??” I understand now why people say that!
I got a nesco electric canner only because you tested it. Thank you sooo much!!!! I use mine all the time for everything
Same
I got the Instant Pot Max because of the results of the impressive test Pam did on it.
I love learning from you! Thanks for explaining the science behind it!
My son loves your videos and you are known as GramPam in our house. He recognized your kitchen counter in the video thumbnail and would not let me scroll past without watching this video first. He can’t read yet.
Bravo! Bravo, Standing Ovation!! 👏🏼🎉👏🏼👍🏼❤️. This is the best explanation of heat transfer I have heard. Hopefully those that NEED to hear this will…and begin to can things safely, especially if they are demonstrating how to can on TH-cam! Great job Pam & Jim 👏🏼👏🏼
Well, I did what I had to do. Thank God I didn't have too many jars of potatoes. But this water air test wasn't hard for me to understand. So thank you Pam!
The empty jars only took up half a rack in my dishwasher. ❤️
Thanks for sharing, Jim
I had tried it with 3 pints. Potato’s are in the trash and jars in the dishwasher. Thank you for this video. I’ve also searched Amazon for the book you held up and it’s now on the way. Thanks again.
I love your explanations! Keep up the good works! ❤
Thank you- this was very interesting. And the pop of lids is such a satisfying sound!
Thank you for taking the time to bring this to our attention, of the difference in water and air heating capability
You knocked it out of the park!! I always enjoy your videos!
Thank you, thank you, thank you! I’ve been curious about this-seeing many people online dry canning. This was exactly what I needed. You answered every one of my questions and some I didn’t know to ask! ❤😊
I love your demonstrations they explain things so well!
Your passion for food, survival, and experimentation is amazing. Thank you so much!
Beautifully said and perfect demonstration. Thank you for your big heart on teaching the right way to can.
You and Jim are such great educators. Thank you so muuuch !!!
Thank you so much for adding this to your tests!
This is one reason why I love your channel. Safety first ! Put them to shame , never ever just take someone’s word for something. Do your own research! And since you have the proper background for teaching , I love the science experiments! ❤️
Thank you. Your heat demonstration convinced me that dry canning was dangerous. I have to admit that the visual of dry canned potatoes was tempting.before I watched your video.
This was such an EXCELLANT way to teach this!!!!!! Thanks Pam. When science is brought to an easier understanding for us the 'light goes on'!
I’d love to see what your temperature probe says! I would love to see that. That would be so interesting and I think it would give a much more accurate answer. Please do that for a dry canning test! 🙏🙏🙏🙏
Pam, I look to your experience and in depth knowledge of canning to guide me in my canning for my family. Thank you. ❤
Thank you so much for this video! I have canned potatoes, but in water. But some videos I have watched look so good. Thank goodness I have stuck to my old ways!!
I love your science explanations and I thank you for taking the time and going to the trouble to help us understand why safe canning is necessary for our survival!
I’ve always really enjoyed your videos, but I really really love this one. Thank you so much for showing the differences in the air and water temperature composition. I am 41 years old. I am sure this is like eighth grade science, but I had no clue. Thank you so much for such an educational video. You guys are awesome.
The sound of jars popping as they seal is such an exciting sound! 😊😁
Appreciate the education on heat transfer. I’m looking forward to the video on flat sour.
Perfectly understandable explanation! I greatly appreciate your taking the time to present such an excellent demonstration. Hopefully, it will stop some dangerous practices.
I.ve learned so much from you Pam! Thank you for teaching us the correct way to do canning etc. I rely on your knowledge for so much.
I completely agree with everything you have shown us. A Canadian canner I watch pressure caned dry blanched potatoes. I found the information from her interesting.
Thank you SO much for your scientific approach and explanation. Invaluable! The potatoes look delicious and the water in the finished product looked very clear. Linda, Quebec city, Canada
Great video & explanation. Thank you for sharing.
Thank you, Pam, for all of your excellent videos.
Thank you for the time you spend on your research and taking time to teach in a way where it is easy to understand.
Our pleasure! Jim
Wow! Great experiment between air and water. I love the “why”.
“Please Can Safely “ should be your tag line! Thanks for sharing all your experience and knowledge.
I Love this channel. Thank you for the great video and adding science ❤
Hi Pam this is a great video! I cannot tell you how many times I’ve seen people dry canning and they sound very persuasive but I have never been tempted. When I started out pressure canning I was so lucky to come across you and learned about usda guidelines - I’m in the UK. Thank goodness I did or who knows how sick I may have made my family. Thank you so very much❤
Excellent video! Thank you for addressing the issue of dry canning!
All I got is THANK YOU!! I HATE science EXCEPT when it comes to my family and canning! Have a wonderful New Year🎉
I hope you know what a true blessing you have been to so many . Myself included. And that camera guy does a thumbs up job .
Very good explanation- THANK YOU. I think the open door mixed the air quickly however I “heard” via this explanation the difference in air heat versus liquid heat. You’re both the best!
great demonstration of the science behind these methods. Thank you for sharing.
Our pleasure!
Thank you for this video! I learned to let my potatoes soak to get rid of the excess starch. I did not know that when I canned potatoes before. I bet they will be wonderful!
This is why I love you and listen to you. Thank you❤
Excellent, excellent, excellent. I just happened to have potatoes on the counter waiting to be canned today. I decided to do some more research on the optimal method. Like you, I have been intrigued by the plethora of videos recommending dry canning. I love your demonstration elucidating the vast difference between the transference of air temperature and water temperature. Couldn't be more clear. You've done us all a service. Thanks so much.
Thank you for a very informative video regarding canning potatoes. I learn so much from your videos.
You both are fabulous! Love your show. You are truly an educator!
Excellent demonstration. Thank you.
Thank you so very much for explaining this process. You are so informative and spot on with your explaining and helping all of us. God Bless you and your family
You are welcome, Jim
I love this comparison! So clear and forthright!!!!! Especially the explanation about peelings.
Thanks! Jim
I bought the Nesco because of your previous gadget testing video. I feel confident now that I’m processing quarts of meat for the correct times. Thank you!
Thank you Pam for you science experiment and proof of canning safety.
Thank you so much for helping people to understand the concept of heat transfer in air vs. water. Another way to look at this concept relates to cooling rather than heating.
Take two identical pots with identical amounts of water in them and heat both till they reach a specified temperature (in food safety class we used 150 degrees, but you could bring it all the way up to a boil). Remove both pots from the heat source and record the temperature of each one. Leave one pot the counter top and place the other in a sink or large container filled with ice water at least equal to the level of the water in the pot. Stir the water in the pots every two minutes and record the time and temperature. Note the amount of time it takes for the water in the pot to get back down to a specified level (70 degrees for food safety classes). Students will be surprised at the time difference between air cooling vs. water cooling.
People who work in food service and have taken a safe food handling certification class know that there are specific time and temperature regulations for the safe cooling foods that are going to be placed in the refrigerator. One of the recommended ways to safely cool hot foods is to place the hot food in a container inside a larger container or sink filled with ice water and to stir the food until it reaches 70 degrees. Like safe food thawing, cooling protocols also important to minimize the time a product is in the temperature danger zone.
Here is a link on safe food cooling protocols regarding cooling hot foods that could be an interesting topic for a future video:
extension.umn.edu/food-service-industry/what-risk-cooling-hot-food
Many thanks to you and Jim for your excellent work promoting safe food handling.
Thank you so much for this video! I always learn so much from you! ❤❤
You are such and excellent educator! Thank you for clearing this up for me. I'll stick to my old way of canning potatoes with water.
Thanks for keeping us safe and learning too ❤
I trust you and your experience! Thank you for your skills in teaching in regular people language 😂 enjoy your day❤
Thank you! 😃
The best explanation I have ever heard! I wish I had you as a teacher, you surely know your stuff and how to present it in a manner we can all understand 🌹
Wow, thank you! I appreciate that.
Thank you so much for the vodeo. I was just going to dry can potatoes and your video came on. Wow, didn't realize the difference between air and water. Will never dry can. Thanks again. Love all of your videos.
Excellent demo! You make things easier to understand. That's why I only stick with you!
We appreciate that! Jim
Thank you so much for this video. I purchased the Nesco canner on your recommendation and have used it twice and I’m so thankful that you’ve made this video using the Nesco. I really appreciate it. Best wishes and blessings to you and your hubby.
I purchased 1 and used it and loved it, purchased another one, loved it, but i dropped the inside pan and it is out of round, so i just purchased another one and will can 100 lbs of meat this weekend. i also, have 65 lbs of potatoes to can....
I absolutely love my Cary/Nesco electric canner. And, as long as I use regular mouth pint jars for pressure canning, it will hold 6 😊
For pints (there's only 2 of us) my Instant Pot Max is fantastic. For quart jars, I have a Nesco and a Presto stove-top canner. I'm loving all the goodies I'm putting up. What I don't can, I dehydrate. Preparedness matters!
I was in the market for a pressure canner this summer after a bad storm took our electricity and I lost food in my freezer. I had always been scared to pressure can. I found the video Pam did on the carey canner. I was hooked. I ordered one the same day. I love it.
Thank you so much for the scientific explanation for canning. I’m 71 and have canned since I was in grade school. Learning from my mom and grandmother. They always practiced very safe canning and I have followed their teachings to the “T”. I love the mechanics of how things are done and why and you explain things so well. I truly hope many who are not practicing safe canning watch your channel and get it right before someone is seriously harmed or die!!! Thanks again Pam😊
As always, EXCELLENT information. Pam and Jim, always the educators. Knowledge is power. Keep it coming because it’s always better to be safe than sorry, or worse, poisoned.
You got it! Jim
I truly adore you!! You saved me from dry canning potatoes ❤️. They looked so good I was drawn into the temptation….your science and explanation sealed my decision to never can that way😊
You are so welcome! Jim
Maybe try a firmer baking type potato like russet. I canned them and had no problem with firmness. They make great roasted homefries!
Love how you explain things.
The second I saw the title I said to myself..Self, this is gonna be good! 😊 No disappointment at all. Thank you for ALL of it. ❤❤❤
Wow. Excellent video. I've watched those videos on dry canning and thought it was interesting, although was never comfortable with it. You've just settled it for me. Thank you Pam and God bless you both.
Glad it was helpful! Jim
I started dry canning potatoes and carrots over a year ago and I'm so happy that I did! The flavor and texture are amazing, and we love them.
You didn't watch the video, did you?
Absolutely phenomenal video! I belong to a few canning groups in the land of FB and you wouldn't believe how many people provide so much misinformation! I am definitely not a rebel canner and have been canning since I was a child. When I am in those groups and a new canner comes in to ask questions, I always send them to your channel because you explain canning in great detail. Too many people don't follow the home preservation guidelines for canning and they try to "teach" new canners to more or less jump in feet first without doing any research, reading books, watching videos and more.
I greatly appreciate how you teach and add the science into it.
❤ I appreciate you so much! Thank you! I was planning to dry can potatoes w /skin on! Thank you for your excellent teachings.
Thanks for your videos. Your knowledge is valuable.
I am so glad that I saw this before wasting time and product. Thank you.
Once a teacher, ALWAYS a teacher! Retired or not. We planted potatoes user straw this year & had great success. No way I’d take a chance at preserving those precious potatoes inappropriately. I’ve been canning for 30 years though too.
Excellent explanation, it’s always hotter in the summer with high humidity
Good illustration! I also appreciate your gentle way of referring to those who do it risky. People just need to be careful about what they see on the internet. Thank you.
Many, many, many years ago I quoted something to my mother from the newspaper. She told me to question everything; just because words are in print or said on TV does NOT make them true. Her lesson applies to the internet too! You are spot on!
Thank you Rose for the Very Valuable Information! I Agree with You, Safety Has to Be The Number One Concern when Canning!
I had a cousin survive botulism. A rare event. It plagued his entire life living with the damage it did his body.
How did it happen? It's a terrible thing to experience. So bad it's been considered for use as a chemical weapon.
Love my Nesco. Thanks for the demo.
Thank you for caring enough to teach us the right way. :)
The science between types of heat and types of heat transfer is so interesting. My father was an engineer & one machine he used regularly was a vacuum furnace. Image a large furnace where a piece of high priced titanium part was placed, then all the air pumped out to make a vacuum, then heat was created strictly through infrared (like the heat you feel from a fire). The part would get heated directly from the glowing elements and no air transfer. It would take days for the part to cool down until the air is let back in. Fascinating!
Wow😮
Thank you! Greatly appreciated 💕
Anytime I watch someone other than the Cantrell’s can something I always check back with rosered to see if their information contradicts or is different. If Rosered doesn’t have a video on it I’ve learned from Pam to go to the science so I check the approved canning recipes.
I appreciate the scientific explanations you provide.
Thank you, Jim
Thank you so much for this video. I was about to try dry canning potatoes from other you tubers until someone mentioned your cautionary video. I am so glad I watched it as I was going to do this tomorrow. You saved me from making a major mistake. 🤩🤩🤩❤️❤️
Glad we could help! Jim
Thank you so much! This is truly wise counsel.
I'm so glad you did this video! I'm a new prepper, and I'm learning, and this was a great learning video! I want canned goods to last years if need be.
They do have a shelf life, so be sure to work in rotating your canned goods. We go through ours about every two years and are constantly replenishing to keep the food as fresh as possible. That said, I found a 12-year old pint of our home canned hamburger and opened it. It was fine and we ate it for dinner! LOL
Wow... I've been hearing your name on youtube and their recommendations to watch you. This is my first vidio of yours and i truely appreciate your explanation of why you should not dry can potatoes. I've got a lot to put up and was undecided on my method until i watched this. Thank you for doing this!
You are welcome. Jim
Thank you! Thank you! I did dry canning this fall of one canner full. We haven’t opened any, so I’m going to give them to the garbage!!!
I listen to you and always trust your science. Thanks for all the work you put into all your videos. You only want people to be safe and healthy. You and Jim seem to care more for other people than they care about themselves. Thanks again