Thank you for this episode! Perfect instructions that I can understand. Not being government approved....well, I'm 63 years old, and have lived through no helmets and pads on bikes, no car seats in vehicles, sat in the back of the open pick up truck on the highway at 65 mph or greater, and all the other things that are now non-govetnment approved. I grew up on home canned foods and homemade clothes. And now that I'm retired, and have time, I'm returning to my roots. We always waterbathed and used the glass with wire lids. But, I'm going to use your method!!!! Thank you again❤❤❤
I canned these over the summer and my sister used a jar while she was house sitting for me. She asked for a dozen jars of those “kick ass potatoes” for Christmas this year 😂
I watched one homesteader put in big bowl with salt & pepper and melted butter mixed real good then dry packed looks good both ways thanks for this video.
I’m so glad to see someone not add salt and butter. I didn’t know if this was required or just preference. I would prefer not to use butter. Thanks so much for sharing!
Just want to add a comment about your chopping method, if you add a clean damp cloth under your chopping board it won't move, hence you are less likely to cut yourself! Great video btw 👌
Keep doing what you're doing! Great video. And don't let the 'science' world tell you otherwise - I was watching a channel (RoseRed), who slammed everyone that canned this way. She's a retired science teacher, and science tends to come in with their opinions after people have done something for generations without any issues. Same people that tell us we evolved from apes... thanks Krystal!
I will say this, while science can be used to mislead (like any religion) it can also inform. If you follow well established, science based methods you are unlikely to run into problems. Canning low acid vegetables presents a much higher risk with botulism.
About the oven canning, I’ve done it several times with tomatoes. Worked great with no issues. For me it was easier. But I never tried it on any other food except tomatoes.
Thank you so much for this video. I have never done pressure canning before today. I especially like this method for potatoes, since other methods look as if they would be overcooked. I have nearly 90 pounds of potatoes from the garden this year, but I have been procrastinating canning. You have given me the inspiration to can them! I will complete 10 quarts tonight! Thanks again.
Excellent presentation! Loved seeing how you tightened to reusable lids, color of finished product, comparison between regular method and dry canning method on taste test, etc. I tried the regular method and ate a few of them and eventually poured them out to make more room for other foods. I recently tried the dry can method and found the flavor better also. I tried them immediately after canning but want to try them again once cooled and stored a couple weeks. Planning a larger canning if everything works out well.
This is the absolute best way to can potatoes!!! I am glad to see so many positive comments on your video. I made a video on dry canning potatoes and it is crazy the negative comments people give.....
I keep a piece of the thick plastic foam packaging that comes in boxes in a kitchen drawer, it is perfect for bouncing jars in to compact the contents and you aren't beating yourself up doing it.
Oh and also something else, I think this is probably going to be the best method to use to can RUSSET potatoes. Russet potatoes don't seem to do as well if canning traditionally (with water) because of the texture of the potato (light & fluffy). And it seems that Ball recommends the traditional canning method (with water) for WHITE POTATOES and not Russet or even red potatoes because these two varieties will kind of turn to mush when canned traditionally with water. Just a note. Thanks again for the video!
@@patriciaparker3316 I heard the ‘white potato’ is the best potato to can. The texture doesn’t go mushy when canned. Also if you buy a can of potatoes at the store, it looks like they are using white potatoes. I just cannot find them for sale where I live.
I’ve got 10 quarts and sixteen pints in my shelf right now, some I chopped up like that for hash browns some for fries and some small ones just halved. Delicious , I’ll always dry can them . I used the butter, also I find if you let them sit in warm water rather than cool you get more starch out and so less constant dumping out of starch water .
One of my favourite potato dishes is Parmentier potato, I also make a lot of spicy potato versions. Most of the canned potatoes are unsuitable for such recipes, but these would be ideal and allow me to skip that miserable step of parboiling potatoes first. it seems such a great idea, I hope that it can become accepted into the safe canning realm, even if the instructions have to be stricter than conventional canning.
You explained everything very well🌞 years ago I canned homemade salsa my tomatoes, pears, apples, and preserves. The freezer jam doesn’t count. Ha ha I still have my old canner. It’s not a pressure type.
Morning smoothie! I use your overnight oats except I make in the morning in the blender, with frozen berries and half a frozen banana...sometimes I add 40 grams baby spinach, (bought at sam's club, raw and fresh, but 80 to 85 grams stuffed into sandwich baggies, the baggies stuffed into 1 gallon freezer baggies). Gotta love that morning smoothie.. Instant oat milk. Lol! I miss those times, working at my daughter's schools, (DODS). Volunteer stateside in younger daughter's classes. Now I help grandson do his homework, check it. Until about 6th or so grade when the school system decided to stop homework here in my county in Central Florida. (I have not wrapped my head around that decision yet) , then the pandemic came.... We all lived in our bubbles. But I love the memories that come watching you at work. Lol! I was a busy person at lunch, always ate in the class room a home packed lunch... My eldest daughter rarely visited, but the students always dropped by, I don't know why, but, like you, I enjoyed them. (Try keeping teen girls eyes from looking out the windows at the Marines running by during early morning 1st period, all in formation chanting in rhythm... in formation, in thier uniform work out short shorts and tank tops. Lol! Took me a day to realize what was happening...lol!)
You're the first canner that has used those lids. I bought them and have only used them one time. I wasn't successful 😢. Maybe I'll have to try them again.
Loved that you said you were going to be a rebel. I am kind of rebellious as well. I just started canning....there are so many guidelines to follow. I find it overwhelming. Thank you for this video.
Our mothers and grandmothers never bothered with these guidelines put out by some stuffy bureaucrats pontificating in their city offices. They followed time-tested, practical, common-sense methods and they were fine, healthy and lived long lives.
@@istudios225 I fully agree. Funny how the gov't agencies try to regulate home canners, yet they let big companies can anyway they want to. All about $$. I trust mom & grandma - at least I know they won't poison me! LOL
Some of you guys have inspired me to start my on channel. i had a stroke a few years back i wanted to start a homesteading content. we have lots of animals but my left leg isn't to good so have to use a cane left hand doesn't work at all so walking around with a Camra while doing my chores just doesn't work. lol but as i was watching some of you guys freeze drying cooking, canning one day i thought what the heck i can cook and love cooking, canning and have a freeze dryer and love talking. lol i can put the camera on a tripod so I'm gonna do it i made three little videos just fooling round talking cooking shared on face book got great feed back so down loaded to you tube for a start pray for me pleas . Reply
my folks just canned several quarts using butter. They had never done potatoes dried packed and have concerns about the butter getting rancid. Have you ever experienced that problem?
@@josephskanks7231 no I have not. But that is a legitimate concern. I would suppose any oil or fat could go rancid depending on how long it is kept and how. Cool and dry is always best.
This is the most easy process ive watched so far, i want to that you didn’t add anything and watered them to retain the original taste which i want to achieve.It’s gonna be my first time to can. Now im gonna go dig😉thanks for the video.
I really appreciated that you informed your viewers, especially newbies, that this wasn’t an approved method. Most channels don’t. It’s important that newbies are aware. 🙏♥️
So glad I found your channel! We live North of San Antonio, so Hello neighbor! 😊 Started canning a few years ago and look forward to devouring your content!
Can you make a video of older cans of every thing you have dry canned? I’d love to see what these products look like in a year and will they be safe in 5 years like wet pack is? This is all very interesting
Great video - you answered a question that I've been searching for an answer! I was wondering how long you can store these in your pantry with good results and you stated that you have kept them up to 1 year. I have quite a few very large bags of potatoes that I would prefer to dry can (versus dehydrating) and I am going to give this method a try. Also - in the Ball book, there is a recipe for "herbed potatoes" and after cutting, rinsing and draining the potatoes, they "coat" the potato with the salt and herbs before proceeding to the next step (of course, their next step is packing the jars and adding hot water). You said that you found that adding the 1 tsp of salt to the jars just seasons the potatoes on the bottom of the jar. I wonder if maybe coating the potatoes (by putting the ready to can, drained potatoes in a bowl and sprinkling/mixing the seasonings on) would have a better outcome so that all the contents of the jar would be seasoned (instead of just the bottom). I hope that makes sense LOL I think I am going to give this a try and see if it works. Thanks again for the video.
Apparently it works as I just found out about this method from a store owner. He pressure cans them at 11lbs for 40 minutes after he seasons the potato chunks with his homemade tomato spice seasoning mix.
Have you ever filled the potatoes with water? I'm new at Canning, I would think the water would cause the potatoes to become mushy. I think I like your way better, why isn't it approved?
I am not very picky but change your chopping board. Glad i washed this because all of my potatoes in jars have a very starchy water now. Well i am going to make mine like this. Government recommendations or not. I also want to know what the best type of potatoes to can.??????
It does seem odd to me that you are" allowed" to raw pack meat without liquid but not veggies. I wonder what is the reason.? It seems the heat would still transfer just like the meat.
Nice - I am learning for next summer .. or maybe greenhouse winter - but I am in an apartment on the 2nd floor I have no basement, but winter probably ok in a dark cubboard , or I don't know I have a shed, but I don't know if it gets to cold, what do you suggest? thanks
I wonder if adding some salt and mixing it into the water before draining would more evenly coat the potatoes for canning? In any case I think I will do this. I planted 3X the amount of potatoes that I did last year and I know all of them won't make it through the winter unless I preserve them.
I just did some russets just like this last night. After processing a few did change to a darker color. My husband says they look weird, I think that is how they should look but don’t know for sure.
I dry canned potatoes last night. My first time canning potatoes. When I go to use them, do I need to rinse them. Do I need to strain the starch from the jar? Do these make good mashed potatoes? Thank you!
They make great mashed, do it the same way you always do and yes i always get rid of the starch that settles to the bottom, i dont rinse them just the ones on the bottom that are in the starch
Do you have a follow up video...maybe weeks....months later? I hate the texture after water packing! I tried wedges... Hey were wonderful the next day I open them and they smelled like a buttery baked potato because I put a slab of butter in each one however after a few days the rest of them started turning dark gray or light gray and it looks disgusting but I'm not sure that I soaked them enough either. I'm curious about the texture and looks after so much time is elapsed and how to fix them.
I am gona have to try this... WITH skins. I'll get tators from the Amish vendor, who farms like we all did as kids~ORGANIC poo for fertilizer... scrub thoroughly~ I'll add a clove of garlic to mine! Will it help the color if the last rinse has lemon juice in it?
So you said something about the amount of water to put in the canner according to directions. Where are those directions? I'm going to try this soon!! Thanks
What part of Texas are you from. I’m from Corpus. Moved out here two years ago. I’m having a hard time finding veggies for sale besides stores. Any hints would be great. Why did you tighten the bands while potatoes were cooling?? Really enjoyed your video.
So, this looks like a great method, but, I'm concerned that you only process the quarts for only 40 minutes. Everything I can, in quarts in my Presto Canner at an altitude of 4,300 ft. above sea level is done at 13lbs PSI for 90 minutes....why not the potatoes? I want to use this in canner roasting method, but I want to be safe...I hope you read the comments. Great Video
You are the first person that I have seen putting towels over your jars! We are in Texas also, so wondering if it is a Texas thing??? Looking forward to doing potatoes this way!
I just watched videos about this method by Grow and Preserve and Miller Meadows, and read the comments. Miller Meadows says to shake and pack in as many potatoes as you can- no headspace needed since there is no liquid. Especially it’s good to have less air pockets- which could lead to uneven heating. I am thinking of throwing in some onions and home dehydrated red peppers. I know that botulism needs a certain amount of liquid, I wonder how much. In any case heating the potatoes thoroughly when opening would destroy any toxin. Also, I have read somewhere that boiling water temps will kill botulism if continued for 3 hours. Make it Make deals with this kind of “rebel” canning in her videos. As always, it is your choice to take the risk. I appreciate you and these ladies sharing their experience for us to learn from. Nobody knows everything and life is never 100% safe, but there is definitely more safety in gathering information from many experienced sources.
Great comment. I read in several areas that botulism is killed around 211 degrees. The inside of the pressure canners goes up much higher than that, so it will certainly take care of any toxin and sterilize the jars at the same time. Boiling water has to reach that 211 mark or it doesn't kill the germs. Next time I boil, I'm going to check the temp and see what happens. And I also learned that dishwashers DO NOT actually kill germs since they only get up to 155-160 degrees. I check mine, which is 6 years old and sure enough - only heats to 160. That was a shocker. You can use the dishwasher to clean the jars, but if I'm canning dry items like noodles (using a vacuum seal), I sterilize the jars in the oven (220 degrees for 30 minutes). So many in/outs to canning.
What is your opinion of cutting up potatoes in a large bowl, melting butter and drizzling over cut up potatoes and adding salt and pepper? . After tossing all, pack in jars.
Se pot steriliza borcanele cu cartofi uscati si prin metoda bain marie? Adica in oală obișnuită cu apă,pui bircanele cu cartofi,si sa fierbi si cat? Nu am o oala ca a ta si as dori sa fac asta
I just taste tested my first batch of water packed potatoes and compared them to my first dry pack potatoes. And I have to say I prefer the taste of the water packed to the dry pack. Many people complain about water pack potatoes being mushy etc. I am not finding that true with mine.
@@cindyknudson2715 I also cut my potatoes up and soak them for 30 -60 minutes rinsing them several times. When I can them the potato water is and stays completely clear.
Just found your video. I like to use store bought, canned potatoes for my stews because the hold their shape when cooking in the stew and don't disintegrate. How do these hold up with being used in stews or soups? Can you fry these after canning? Great video.
I watched a video yesterday where the woman lined a baking sheet with parchment paper, sprinkled it liberally with avocado oil, coated the potatoes with the same oil and then spread them out on the parchment paper. She then smashed the potatoes down almost flat and then baked them in a 350 oven until they were crispy. Took them out and salt and peppered them. She ate them alongside of eggs for breakfast, but they would be great with grilled meat and a veggie, too. They definitely had a 'crunch'.
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Thank you for this episode! Perfect instructions that I can understand. Not being government approved....well, I'm 63 years old, and have lived through no helmets and pads on bikes, no car seats in vehicles, sat in the back of the open pick up truck on the highway at 65 mph or greater, and all the other things that are now non-govetnment approved. I grew up on home canned foods and homemade clothes. And now that I'm retired, and have time, I'm returning to my roots. We always waterbathed and used the glass with wire lids. But, I'm going to use your method!!!! Thank you again❤❤❤
😂 me too!
If the government doesn't approve it then I'm going to do it. Simple as that.
How smart you are! hahaha!!
No...butI plan to.
Very good point!
I’m not listening to gov… I’m listening to science. Botulism spores don’t die at 212 deg.
And botulism has no smell and no taste.
I canned these over the summer and my sister used a jar while she was house sitting for me. She asked for a dozen jars of those “kick ass potatoes” for Christmas this year 😂
I watched one homesteader put in big bowl with salt & pepper and melted butter mixed real good then dry packed looks good both ways thanks for this video.
These were by far the best canned potatoes we've ever had! The flavor is far superior to the ones canned in water. I won't do them any other way now.
Last summer when I dry canned some potatoes I put a clove of garlic in the bottom of each jar.... delicious..
YUM!
I’m so glad to see someone not add salt and butter. I didn’t know if this was required or just preference. I would prefer not to use butter. Thanks so much for sharing!
Just want to add a comment about your chopping method, if you add a clean damp cloth under your chopping board it won't move, hence you are less likely to cut yourself! Great video btw 👌
My wife accidentally did the same thing with a couple of jars a few years back , we have been doing it ever since....they are great !
Just found your video and did not know potatoes could be dry canned. I have 3 quarts of them in the canner now! Thanks for the video!
Keep doing what you're doing! Great video. And don't let the 'science' world tell you otherwise - I was watching a channel (RoseRed), who slammed everyone that canned this way. She's a retired science teacher, and science tends to come in with their opinions after people have done something for generations without any issues. Same people that tell us we evolved from apes... thanks Krystal!
I think that the dry canning method RoseRed was talking about is where you can in the oven.
I will say this, while science can be used to mislead (like any religion) it can also inform. If you follow well established, science based methods you are unlikely to run into problems. Canning low acid vegetables presents a much higher risk with botulism.
Lol, not sure about canning but science never said we evolved from apes! Pretty hard to deny the evidence of evolution though.
About the oven canning, I’ve done it several times with tomatoes. Worked great with no issues. For me it was easier. But I never tried it on any other food except tomatoes.
Thank you so much for this video. I have never done pressure canning before today. I especially like this method for potatoes, since other methods look as if they would be overcooked. I have nearly 90 pounds of potatoes from the garden this year, but I have been procrastinating canning. You have given me the inspiration to can them! I will complete 10 quarts tonight! Thanks again.
Excellent presentation! Loved seeing how you tightened to reusable lids, color of finished product, comparison between regular method and dry canning method on taste test, etc. I tried the regular method and ate a few of them and eventually poured them out to make more room for other foods. I recently tried the dry can method and found the flavor better also. I tried them immediately after canning but want to try them again once cooled and stored a couple weeks. Planning a larger canning if everything works out well.
This is the absolute best way to can potatoes!!! I am glad to see so many positive comments on your video. I made a video on dry canning potatoes and it is crazy the negative comments people give.....
I don’t understand. Why are so many people against it ? Do you find it’s only good for a year? I have 70 lbs of potatoes to do this week.
@@RomanticImages They are good for a lot longer than that.
My only question to you is..........if done properly (I watched your video) is this method 100 percent safe.?
I keep a piece of the thick plastic foam packaging that comes in boxes in a kitchen drawer, it is perfect for bouncing jars in to compact the contents and you aren't beating yourself up doing it.
These look great! I’ve only canned them with water. I’m expecting 50lbs any day now and I am definitely doing them this way. Thank you!
Thanks. I plan on trying this in a couple days. I've get other projects to finish first & the potatoes will keep.
Oh and also something else, I think this is probably going to be the best method to use to can RUSSET potatoes. Russet potatoes don't seem to do as well if canning traditionally (with water) because of the texture of the potato (light & fluffy). And it seems that Ball recommends the traditional canning method (with water) for WHITE POTATOES and not Russet or even red potatoes because these two varieties will kind of turn to mush when canned traditionally with water. Just a note.
Thanks again for the video!
What is best kind of pot to can ty
@@patriciaparker3316 I heard the ‘white potato’ is the best potato to can. The texture doesn’t go mushy when canned. Also if you buy a can of potatoes at the store, it looks like they are using white potatoes.
I just cannot find them for sale where I live.
I did this method last night! OMG .. Turned out exactly like yours! Thanks for the tutorial
!
I’ve got 10 quarts and sixteen pints in my shelf right now, some I chopped up like that for hash browns some for fries and some small ones just halved. Delicious , I’ll always dry can them .
I used the butter, also I find if you let them sit in warm water rather than cool you get more starch out and so less constant dumping out of starch water .
How much butter did you add?
One of my favourite potato dishes is Parmentier potato, I also make a lot of spicy potato versions. Most of the canned potatoes are unsuitable for such recipes, but these would be ideal and allow me to skip that miserable step of parboiling potatoes first. it seems such a great idea, I hope that it can become accepted into the safe canning realm, even if the instructions have to be stricter than conventional canning.
You explained everything very well🌞 years ago I canned homemade salsa my tomatoes, pears, apples, and preserves. The freezer jam doesn’t count. Ha ha I still have my old canner. It’s not a pressure type.
You are so charismatic and charming! Subscribed instantly! ❤
Thank you I’m going to try this I’ve done them with water & a pinch of salt we liked them. These sound even better
I just did 20 lbs today and I am trying the dry canning say a prayer. Also I use an apple peeler works so good
I'm going to try this. Thank you for the video.
I’m canning potatoes tomorrow. I think I’ll do it this way.
Morning smoothie! I use your overnight oats except I make in the morning in the blender, with frozen berries and half a frozen banana...sometimes I add 40 grams baby spinach, (bought at sam's club, raw and fresh, but 80 to 85 grams stuffed into sandwich baggies, the baggies stuffed into 1 gallon freezer baggies). Gotta love that morning smoothie.. Instant oat milk. Lol! I miss those times, working at my daughter's schools, (DODS). Volunteer stateside in younger daughter's classes. Now I help grandson do his homework, check it. Until about 6th or so grade when the school system decided to stop homework here in my county in Central Florida. (I have not wrapped my head around that decision yet) , then the pandemic came.... We all lived in our bubbles. But I love the memories that come watching you at work. Lol! I was a busy person at lunch, always ate in the class room a home packed lunch... My eldest daughter rarely visited, but the students always dropped by, I don't know why, but, like you, I enjoyed them. (Try keeping teen girls eyes from looking out the windows at the Marines running by during early morning 1st period, all in formation chanting in rhythm... in formation, in thier uniform work out short shorts and tank tops. Lol! Took me a day to realize what was happening...lol!)
You're the first canner that has used those lids. I bought them and have only used them one time. I wasn't successful 😢. Maybe I'll have to try them again.
Loved that you said you were going to be a rebel.
I am kind of rebellious as well. I just started canning....there are so many guidelines to follow. I find it overwhelming. Thank you for this video.
Our mothers and grandmothers never bothered with these guidelines put out by some stuffy bureaucrats pontificating in their city offices. They followed time-tested, practical, common-sense methods and they were fine, healthy and lived long lives.
@@istudios225 Thank you for this comment. I agree with you.
@@istudios225 I fully agree. Funny how the gov't agencies try to regulate home canners, yet they let big companies can anyway they want to. All about $$. I trust mom & grandma - at least I know they won't poison me! LOL
Some of you guys have inspired me to start my on channel. i had a stroke a few years back
i wanted to start a homesteading content. we have lots of animals but my left leg isn't to good so have to use a cane left hand doesn't work at all so walking around with a Camra while doing my chores just doesn't work. lol but as i was watching some of you guys freeze drying cooking, canning one day i thought what the heck i can cook and love cooking, canning and have a freeze dryer and love talking. lol i can put the camera on a tripod so I'm gonna do it i made three little videos just fooling round talking cooking shared on face book got great feed back so down loaded to you tube for a start pray for me pleas .
Reply
BEST video I have watched!
You can always put the whole batch in a bowl and toss in the seasoning after you drain them and then put them in the jars with a Pat of butter.
my folks just canned several quarts using butter. They had never done potatoes dried packed and have concerns about the butter getting rancid. Have you ever experienced that problem?
@@josephskanks7231 no I have not. But that is a legitimate concern. I would suppose any oil or fat could go rancid depending on how long it is kept and how. Cool and dry is always best.
This is the most easy process ive watched so far, i want to that you didn’t add anything and watered them to retain the original taste which i want to achieve.It’s gonna be my first time to can. Now im gonna go dig😉thanks for the video.
I really appreciated that you informed your viewers, especially newbies, that this wasn’t an approved method. Most channels don’t. It’s important that newbies are aware. 🙏♥️
So glad I found your channel! We live North of San Antonio, so Hello neighbor! 😊 Started canning a few years ago and look forward to devouring your content!
So good to see you again. Thanks so much for the tips on potato canning. Might give this a try. God bless. Hope your mom is doing good !
Mom is doing great, thank you for asking about her.
Hi from france. Thank you for sharing.❤
Can you make a video of older cans of every thing you have dry canned? I’d love to see what these products look like in a year and will they be safe in 5 years like wet pack is? This is all very interesting
Well I have canned potatoes from 2015 & they are still awesome
@@janetteschorer7944 pictures please
@@janetteschorer7944 Using the dry pack method????
@Chrissy Mariah Hill I suspect she could make an update to the video
Ok
Excellent teaching on how to do this.Thank you so much !
I love this, always have potatoes.
Great video - you answered a question that I've been searching for an answer! I was wondering how long you can store these in your pantry with good results and you stated that you have kept them up to 1 year. I have quite a few very large bags of potatoes that I would prefer to dry can (versus dehydrating) and I am going to give this method a try.
Also - in the Ball book, there is a recipe for "herbed potatoes" and after cutting, rinsing and draining the potatoes, they "coat" the potato with the salt and herbs before proceeding to the next step (of course, their next step is packing the jars and adding hot water). You said that you found that adding the 1 tsp of salt to the jars just seasons the potatoes on the bottom of the jar. I wonder if maybe coating the potatoes (by putting the ready to can, drained potatoes in a bowl and sprinkling/mixing the seasonings on) would have a better outcome so that all the contents of the jar would be seasoned (instead of just the bottom). I hope that makes sense LOL I think I am going to give this a try and see if it works.
Thanks again for the video.
I agree and will be trying spiced method as well. Just depends on how you want to use them. Very versatile
Apparently it works as I just found out about this method from a store owner. He pressure cans them at 11lbs for 40 minutes after he seasons the potato chunks with his homemade tomato spice seasoning mix.
Several people say the shelf life is the same as other canned goods. So much more than a year.
I season my potatoes in a bowl and toss them before I put them in jars.
I’ve never done canning you make it look so easy!!
Thank you, but if I can do anyone can do it. ❤
Just now seeing this video. Was able to get 150# So have to process some of them. This video is great. Thank you
I've read that adding citric acid to the soak water helps them retain the white color
I'm going to try this in the fall.
I can’t wait to can my potatoes like this. Yum!
I definitely will try that. Looks delicious
Peeling potatoes to dry pack today, best method for us
Have you ever filled the potatoes with water? I'm new at Canning, I would think the water would cause the potatoes to become mushy. I think I like your way better, why isn't it approved?
This was so clear and helpful. Thank you!
Excellent video! Thanks for sharing!
Thank you. Sweet and simple.
You explain everything so well, thank you so much!!!!!🫶🫶🫶🫶🫶
I prefer this method also
Yes your back
Just wondering about the shelf life, or about the same as water cooked! Damn good potatoes. Thanks!
I am not very picky but change your chopping board. Glad i washed this because all of my potatoes in jars have a very starchy water now. Well i am going to make mine like this. Government recommendations or not. I also want to know what the best type of potatoes to can.??????
It does seem odd to me that you are" allowed" to raw pack meat without liquid but not veggies. I wonder what is the reason.? It seems the heat would still transfer just like the meat.
Because the meat will make its own liquid during processing, so on the shelf it’s actually sitting in it’s own broth.
Nice - I am learning for next summer .. or maybe greenhouse winter - but I am in an apartment on the 2nd floor I have no basement, but winter probably ok in a dark cubboard , or I don't know I have a shed, but I don't know if it gets to cold, what do you suggest? thanks
I wonder if adding some salt and mixing it into the water before draining would more evenly coat the potatoes for canning? In any case I think I will do this. I planted 3X the amount of potatoes that I did last year and I know all of them won't make it through the winter unless I preserve them.
Αυτές χωρίς νερό δεν θά μαυρίσουν; ευχαριστώ πολύ από Ελλάδα
I LOVE THIS! Thank you for sharing from Chicago, IL Southland😁😍😷
I just did some russets just like this last night. After processing a few did change to a darker color. My husband says they look weird, I think that is how they should look but don’t know for sure.
I dry can in the oven, I can both green beans and tomatoes that way and think I’ll try potatoes too instead of pressure canning.
This is great ❤ I don't english very well, and didn't notice about adding salt and how long I can storage this potatos?
This is how I do it. They are amazing. I dont boil water in with them
What are your thoughts on doing squash this same way?
Beautiful 😻
I did these a few days ago, some of the potatoes have some really dark eges now and did shrink alot in the jar? Is this normal? 🤔
I dry canned potatoes last night. My first time canning potatoes. When I go to use them, do I need to rinse them. Do I need to strain the starch from the jar? Do these make good mashed potatoes? Thank you!
They make great mashed, do it the same way you always do and yes i always get rid of the starch that settles to the bottom, i dont rinse them just the ones on the bottom that are in the starch
I tried that I really liked them can you do sweet potatoes like that????
this was really helpful, thanks. do you think they would last longer than one year?
Do you have a follow up video...maybe weeks....months later? I hate the texture after water packing! I tried wedges... Hey were wonderful the next day I open them and they smelled like a buttery baked potato because I put a slab of butter in each one however after a few days the rest of them started turning dark gray or light gray and it looks disgusting but I'm not sure that I soaked them enough either. I'm curious about the texture and looks after so much time is elapsed and how to fix them.
Good idea to peal your potatoes 💯🙏
I am gona have to try this... WITH skins. I'll get tators from the Amish vendor, who farms like we all did as kids~ORGANIC poo for fertilizer... scrub thoroughly~ I'll add a clove of garlic to mine! Will it help the color if the last rinse has lemon juice in it?
I wonder if you let them sit in salted water for a while, whether that would give them a bit of salt taste? I have to try this method.
Oxo is a really great peeler.
So you said something about the amount of water to put in the canner according to directions. Where are those directions? I'm going to try this soon!! Thanks
Sounds great, I will go do some today!!! Thank you so much, great video.
If you like, you can sprinkle all if the potatoes with salt and mix around before putting them in the jars.
What part of Texas are you from. I’m from Corpus. Moved out here two years ago. I’m having a hard time finding veggies for sale besides stores. Any hints would be great. Why did you tighten the bands while potatoes were cooling?? Really enjoyed your video.
She is using reusable tattler lids, and part of the canning process is to tighten them when you remove them from the canner.
So, this looks like a great method, but, I'm concerned that you only process the quarts for only 40 minutes. Everything I can, in quarts in my Presto Canner at an altitude of 4,300 ft. above sea level is done at 13lbs PSI for 90 minutes....why not the potatoes? I want to use this in canner roasting method, but I want to be safe...I hope you read the comments. Great Video
Were the lids just hand tightened before going into the canner?
I'm so doing my potatoes this way.
Love them dry canned
You are the first person that I have seen putting towels over your jars! We are in Texas also, so wondering if it is a Texas thing??? Looking forward to doing potatoes this way!
Lol i do the towel thing also,, in PA, keeps an accidental cool draft from hitting them b4 they cool
I am in TN and that's what my mom taught me to do.
Florida here. Same.
I also throw a towel over mine. The ac vent blows toward my counter.
Southern Indiana, same
I am wondering where you are getting the potatoes? I do not have a garden, and live in a big city. Thank you!
So much better than adding water.
The starch that settles to the bottom of the pan, you can collect and dry it, to make Potato Starch!!
I just watched videos about this method by Grow and Preserve and Miller Meadows, and read the comments. Miller Meadows says to shake and pack in as many potatoes as you can- no headspace needed since there is no liquid. Especially it’s good to have less air pockets- which could lead to uneven heating. I am thinking of throwing in some onions and home dehydrated red peppers. I know that botulism needs a certain amount of liquid, I wonder how much. In any case heating the potatoes thoroughly when opening would destroy any toxin. Also, I have read somewhere that boiling water temps will kill botulism if continued for 3 hours. Make it Make deals with this kind of “rebel” canning in her videos. As always, it is your choice to take the risk. I appreciate you and these ladies sharing their experience for us to learn from. Nobody knows everything and life is never 100% safe, but there is definitely more safety in gathering information from many experienced sources.
Great comment. I read in several areas that botulism is killed around 211 degrees. The inside of the pressure canners goes up much higher than that, so it will certainly take care of any toxin and sterilize the jars at the same time. Boiling water has to reach that 211 mark or it doesn't kill the germs. Next time I boil, I'm going to check the temp and see what happens. And I also learned that dishwashers DO NOT actually kill germs since they only get up to 155-160 degrees. I check mine, which is 6 years old and sure enough - only heats to 160. That was a shocker. You can use the dishwasher to clean the jars, but if I'm canning dry items like noodles (using a vacuum seal), I sterilize the jars in the oven (220 degrees for 30 minutes). So many in/outs to canning.
What is your opinion of cutting up potatoes in a large bowl, melting butter and drizzling over cut up potatoes and adding salt and pepper? . After tossing all, pack in jars.
Lovely! I've never dry canned potatoes, but I sure will!! ❤🙏xxoo
They are so good
Se pot steriliza borcanele cu cartofi uscati si prin metoda bain marie? Adica in oală obișnuită cu apă,pui bircanele cu cartofi,si sa fierbi si cat? Nu am o oala ca a ta si as dori sa fac asta
This was really helpful!
Since siphoning is not an issue, then not necessary to let the pressure come down on its own. Is this correct?
I just taste tested my first batch of water packed potatoes and compared them to my first dry pack potatoes. And I have to say I prefer the taste of the water packed to the dry pack. Many people complain about water pack potatoes being mushy etc. I am not finding that true with mine.
What sort of potatoes did you use?
@@cindyknudson2715 I used regular Russet potatoes. Many people prefer the golden type. Having canned potatoes is very handy.
@@chevypreps6417 Thank you for responding. I'm going to give it a go. 👍
@@cindyknudson2715 I also cut my potatoes up and soak them for 30 -60 minutes rinsing them several times. When I can them the potato water is and stays completely clear.
Just found your video. I like to use store bought, canned potatoes for my stews because the hold their shape when cooking in the stew and don't disintegrate. How do these hold up with being used in stews or soups? Can you fry these after canning? Great video.
It is very popular to air fry or pan fry dry packed potatoes. I think I heard deep frying too...🤔
I watched a video yesterday where the woman lined a baking sheet with parchment paper, sprinkled it liberally with avocado oil, coated the potatoes with the same oil and then spread them out on the parchment paper. She then smashed the potatoes down almost flat and then baked them in a 350 oven until they were crispy. Took them out and salt and peppered them. She ate them alongside of eggs for breakfast, but they would be great with grilled meat and a veggie, too. They definitely had a 'crunch'.
Hi. One question. Do I need to soak russets over night to get the starch out?
I soak over night and rinse once before bed and then again in the morning.
Yummy!!! Looks good
How did you use these for meals? My garden potatoes went crazy this year and I have so many potatoes!!
I’ve fried mine in a pan with butter and onions and also added them to soups etc