Boy it must be nice to have such helpful friends. I have to do all my prep and canning for my 3 families by myself.😔 But I do have an electric peeler it helps tremendously. Could you please do a video on how you dehydrate your potatoes?
Hi Lighthousefan. I was blessed 3 times in my life to have help prepping food for canning. This batch of potatoes, once when I had 13 lugs of peaches, and one other time? Usually I'm doing this by myself so I totally understand what you're getting at. My husband wants no part of canning except when it comes time to eat the canned food. I may need to look into the electric peelers. And yes, I'll put dehydrating potatoes on my video to-do list. 😊
Hi Carol. My husband isn't fond of squash so the only one I grow is zucchini, so no, I don't can other types of squash. I'm glad to hear you were blessed with an abundance of spaghetti squash! It's possible to can it in chunks like other winter squash and pumpkin, but I'm wondering how that would turn out possibly giving you short little strands and really soft? You could do a small test batch using one squash. Open it after it cools and see if you like the texture and end product. Then you'll know if you want to do the remainder of your squash. If you do try it, I'd love to hear your results and thoughts on it! And I'm glad the potatoes turned out well. 😊
Excellent video........I use the re-usable lids. Sometimes you will have ring that is on way too tight after process. Put that jar under the faucet and it should then open very easy. I mark my gaskets. I have found if you tighten the ring the first time before putting into the canner can cause them not to seal correctly.
@chevypreps6417 Hi Chevypreps. Thank you. None of the bands should be tightened more than finger tip tight in order to allow the excess air to escape from the jar during processing. I occasionally get a band that doesn't need to be tightened very much after removing the jar from the canner, but those have sealed fine. It's when I can't tighten the band at all after removing that I'm concerned that it's not going to seal. And yes, I agree, I've run "stuck" bands under warm water to remove them. 😊
@@OuttheBackDoor I tighten finger tight like I would a metal lid then back it off making sure the ring is on enough that it will not come during the canning process. I like the reusable lids practice makes perfect.
Hi Dj'sgarden. Thank you! I've been on a social media fast and technically still am but it was brought to my attention by a few viewers that my content was AWAL. I'm trying to upload the videos again, little by little starting with the more popular videos, but it's going to take me some time to upload and take care of the links. I do have some new ideas in the works for new content though. Thank you for watching! 😊
I have just found ur channel and am very impressed at how u explain everything.I am a newbie and I need all the advice I can get. Didn’t know which kinds of potatoes to get to can but now I know. Thank you so much for teaching us newbies.
Hi Debbie. Welcome to the wonderful world of canning! Also, thank you for taking the time to stop by and watch. If you have ANY questions, I'm here to help. 😊
Thank you for your video. AGGHHH!!! Don't you hate it when you see better with your fingers than your eyes? I seen you check that rim, .. lol Holy (bleep) .... and I though my pots were big. Back when I started pricing the 921 it was around $750 and now I believe it's over a thousand. That's here in Canaduh. My canner will hold six or seven quarts (depending on make) on the bottom and then I rack eight pints on top of those. The other Canner I don't use as much as there is an issue with the gasket and I'm having issues replacing it. It still works when it wants to but sometimes I really have to mess with the lid. Not something you want to be doing with a hot canner eh? Wow, I don't bother sterilizing my jars for pressure canning, ... I just super wash and inspect them for chips and cracks. Where was I going with this? Oh yeah, Potatoes. We live in Potato country and all our Potatoes are free because the Brother in Law has multiple warehouses full of Potatoes. I think his biggest holds ten million pounds of Potatoes. Freaking insane. You'd better like Russets because that's all he grows. Russets are a starchy Potato and my first jars I canned solidified. Soaking sure helps. No luck hot packing that's for sure. That being said, I glean Potatoes from various fields around here for a change in Potatoes and either dehydrate or can them up. I catch flack for it too. Can you imagine? "What are you doing that for?" I get interrogated. "There's no need to do that" I get commanded. It just rolls of my back these days and I do as I please. The old excuse that "it's my new hobby", doesn't cut it anymore. Not when I'm canning over 100lbs of Potatoes plus the fact I've canned all my life. BUT! That being said, the pile of Potatoes were not getting canned because I was looking at the size of the job and not looking forward to it at all. This resulted in nothing getting done of course. I strive to be a lazy man. True story. My days of contributing much are over and I'm good with that. I know how things work in this life. So I gave my head a shake and said to myself, "Self", I says, "Just do a load a day and so what if you miss a day? Or three?" The next thing I know, it's all done and I survived the inquisition. A couple of jars didn't seal and they made the bestest home fries. Keep up your great work, ... and good luck.
Daval, I couldn't stop laughing! THANK YOU! I started canning back in 76 when I was a teen and been doing it ever since. My family always questions the amount I can. I just ask them if they want to eat when there's no food at the stores or they can't afford to buy it. My sister was griping at the price of $5.50 per dozen eggs. I told her she bought the cheap ones. Most of them I've seen are $7 to $9 per dozen. I buy from a farmer and water glass my eggs so I have a few as a back up. I really feel for you on the other side of the border from me! Your prices are nuts! The first All American pressure canner I bought was the 941 (my big girl) because I was tired of doing 3 canner loads back to back and taking all day and night to do it. Years ago when I bought it I got it for $275! Now, even AA wants $650 for it. I was still in need of another canner (I turned my Presto into a vacuum chamber because I didn't care for it as a PC) so I invested in the AA921. I got that one for about $250. I still wanted another big one but not the 941. I broke down and invested in the AA930. I found that for $325. I was totally blessed getting these for such a reasonable price at that time, but those days are long gone. I watch garage sales for them and if I can find them for a decent price, I pick them up for the younger people in church that can't afford them but want to can. Back to canning potatoes... oh my goodness! Unlimited supply of spuds? And RUSSETS? My favorite! I totally get it when I have 150 pounds of potatoes staring at me waiting to be canned. My husband will have nothing to do with the canning except for eating the foods I've canned. So there are times this becomes an undaunting task and I put it off myself. I can't get any volunteers to help peel or chop. I'm slowly starting to cut down on the amount of something I can. I don't have the passion to can non-stop like I used to. Kind of like hunting. I used to hunt because I enjoyed doing it and I was putting meat on my plate. Now I've gotten to the point that I only hunt if I need more meat in the freezer or to can. Hubby really likes to hunt so he can fulfill his desire to do that and I butcher and process the meat. Let's see... sterilizing jars. Ya, at the time I recorded this video (it was over 2 years ago - I'm uploading my AWAL videos right now) I was being cautious as far as sharing information. I was a new channel then and played by the rules. You really don't need to sterilize your jars if you are processing over 10 minutes. Many times I'll set them in the oven and heat them to 220 degrees F for 20 minutes (which sterilizes them) or longer (because I lose track of time) just to get them good and hot when I'm hot packing something. Makes everything go a lot faster! Otherwise as you mentioned, just make sure your jars are clean. I think I've chewed on your ear long enough and hopefully I covered everything you were talking about. Yes, I can get long winded. Enjoy your day! Mickey
@@OuttheBackDoor My old flock was down to three hens when the Hawk took out the Rooster and the Raccoon killed seven of my ten replacement chicks I had hatched. I was left with one hen chick and two Roosters. So a broody hen was for sale weeks later and I bought her thinking "maybe" but to no avail. The poor hen almost killed herself trying to hatch the eggs I put under her. But it had been too long that the Roo was gone. Nothing fertile. We'll see what happens this spring and fill the incubator too. I had to separate the Roosters out from the Hens because they were assholes. I'll reunite them come early spring out in the yard where the hens stand a chance to run away if they want to for the fertile eggs I'll need. Get that Broody Hen all wound up again. Still, I'm getting over a dozen eggs a week now and that's because it's such a mild winter here and they don't need the energy to stay warm so they are laying me eggs. I don't mind. I'm blessed with a new puppy. Her name is Cleo, short for Cleopatra, and it is supposed to mean "glorious" in some old dead language. I didn't want to call her "Glory" so Cleo it is. BUT! She is glorious. She half Great Pyrenees and half Maremma Sheepdog, ... and so far so good. Her job is to chase away Foxes and Raccoons, bark at strangers and eat thieves. I take her for walks and she tries to herd me, ... she's stubborn so it's all treats and tricks to get her to do what I want. Man, I found her training treats that work and she now knows her name. AND! she comes too, when I show her the treat that is. I never dehydrated any Potatoes this fall, ... and I may get at that yet. I'll do cubes this time as I have lots of slices left. The "wasted space" in my quarts of dehydrated sliced Potatoes drove me nuts so I started dehydrating Peas as filler and boy does it ever work. I can fit two cups of Peas in a full quart of slices Go figure. Have a great one and good luck.
Hi Angela. I know a lot of people leave the skins on. Hubby prefers his potatoes skinless unless they are baked potatoes. Also, thank you for sharing the varieties you like! 😊
There is so much controversy over how to can potatoes. I’ve seen the USDA approved videos, dry packed videos now this method of raw pack. I am so glad your video popped up today. I was wondering how I could save the integrity of the potato. I was not interested in the twice cooked only to find them mushy. I can imagine though the raw pack comes out firmer. And it looks safe as well with the liquid and pressure can. Thank you for the tutorial 🦋 I so appreciate the clarification.
Thanks for sharing. I’ve just harvested a big load of potatoes 🥔 from my garden. I have them curing after which I’ll can them. I canned some store bought potatoes last year as my first attempt at canning…I didn’t want to try and fail with home grown potatoes 😃👍🏼 They worked out just fine. I’ll definitely try soaking them longer as you did 🥔🫙
Hi Sandra. You don't have to wait for your potatoes to cure in order to can them. Curing toughens up the peel so they store better. They would probably be easier to peel when they are first harvested. When you first harvest your potatoes, the peel is thinner and more delicate. The same as curing onions, the outside peels need to dry and getting harder (firmer?) to protect the vegetable itself. I like russet potatoes and that's why I can them. They are probably the starchiest potato of all the varieties. By soaking and rinsing multiple times, it removes a lot of the excess starch that causes the cloudiness. What variety did you grow? 😊
@@OuttheBackDoor thank you for that information. I’m a newbie to all of this 😎 I tried two varieties…one was kennebec and the other I lost the tag 🤷🏻♀ plus I used a few store bought potatoes that were growing eyes. They performed really well. I am so pleased to learn that I can process my potatoes sooner than later 👍🏼✨🏆 Thanks-a-muchly 😊
Hi Nydia. There is a learning curve to using these lids, but I love them. I'll be uploading a video I've done in the past on how to use them and tips to avoid failures. Goodness I had failures when I first started using them years ago and there wasn't really anything on YT to help me figure out what I was doing incorrectly. Trial and error. And I'll put the dehydrated potatoes on my list of to-do's. Thanks for your suggestion! 😊
Love this way todo potatoes! My first attempt i par boiled….they went kinda mushy. Still good, but not ideal. Doing this next time for sure! Thank you!
Enjoyed this video. I am getting ready to can some potatoes and trying to get courage to try the reusable lids again. I have quite an investment in reusable lids and have had terrible results. I thought I was following directions exactly but alot didnt seal and then even months afterward I would go to the storeroom and find that lids had unsealed. You mentioned on this video that lids have to be scalded. I didnt do that last time. I am hoping that is the problem. Also like you mentioned directions said to take them out immediately and tighten lids now, we are to wait 5 minutes as you said. Anyway Im going to try it again but lost alot of corn because they seemed sealed and later even weeks later they would pop open when I tested them. Thanks for your video.
Hi Alene. Yes, the reusable lids are an investment, just like my All American canners. They are tools. Another suggestion I would have is to practice canning water with them. You can practice WB canning with them. I used to lose jars of meat or soup that had more meat than vegetables. I couldn't figure out why and I was in tears. I've got about 2500 reusable lids. Yes, I put up a lot and didn't want to run out. What helped me to correct the meat failures was giving and extra 1/4" headspace to the jar. Lots of trial and error when I first got them. Decades ago, the entire neck of the canning jar equaled 1". Not so anymore and another viewer corrected me on that a few years ago. He was right. The neck is only 3/4" now. I don't know if adding a smidgen more of headspace will help on the corn or not, but it's a thought. Also, if I have failures a few weeks later in the pantry, I examine the jar rim, gasket, and lid really well. 9 times out of 10 it's been a micro leak (micro particles) from siphoning while processing. I'm just throwing some thoughts out there to try to help you succeed. 😊
I thought it's a good idea to wait at least 1(one) minute after the weight is removed and the pressure is At or Below "0"zero mark on the gauge. I agree because I have been steam burned for not waiting.
Hi Teri. I do wait one minute after removing the weight from the canner before unlocking my cover. My gauge doesn't go below zero, there's a peg that stops it from dropping any further. I've also learned since I made this video that it is recommended to wait 5 minutes before removing your jars. Even Tattler recommends this now even though you need to tighten down the bands right away. I'm sorry to hear that you got burned!
Thank you so much for all your videos I really appreciate getting to the point of canning, but I did hear you say that you can reuse the lids a lot of people say don’t reuse the lids kinda have mixed signals about that part.
@patsybarker-jz2xe Hi Patsy. I use Tattler reusable lids. These are made to be used over and over. As far as reusing metal flats, I use those when I vacuum can jars or if doing preserves. I don't personally want to have any jar failures when pressure canning because I missed looking over well a used metal flat. 😊
Hi gmwwc. I've researched and pondered for 6 years on getting a freeze dryer and I still find to many cons vs pros. I know it's great for many people but I just can't get myself to buying one yet. 🤷♀️😊
I have a 2 year supply of nutritious food including, high protein stored in a medium sized closet. 7 ml Mylar wont break and it is light enough that should we move it can go with us. @@OuttheBackDoor Love those Tattler type lids. Have you noticed the new ones have a little dip (kind of a low spot) in about a quarter of the seal area? my newer Harvest Guard lids are not like that.
I'm glad to hear you're stocked up well! 💗 I've got some purchased freeze dried foods in storage but another reason I do more canning is because they don't have to be rehydrated. It's all ready to eat right out of the jar, even cold. For an average person it's said to have 1 gallon of water per day stored. That would include for personal hygiene. I drink 1 to 1.5 gallons of water a day, besides any other beverages. If a water source is limited, I prefer not to need to use it to reconstitute my food. I'm not saying people shouldn't be freeze drying foods! I'm just sharing why I haven't gone down that road. And yes, I've noticed the indent on the Tattler lids. The last time I placed an order several years ago they came that way. I'm not sure the purpose of the new design. I use a church key on all of my Tattlers to open them. Have a wonderful and blessed day. 😊
Hi Christie. Technically, you don't need to sanitize your jars if you're processing for more than 10 minutes. Just make sure they are clean! But I've done them at 220° F for 15 minutes. 😊
@@OuttheBackDoor thank you so much. Is there advantage to peeling them ? I've got some small ones, I'd rather not peel. Lol... appreciate you sharing your knowledge so much. Thank you
@@christiesmith3335 Christie, I peel mine because I use them for many different things and I don't always want peels. Another reason I peel is because you need to scrub your potatoes extremely well to make sure you have NO dirt hiding in any crevices or eyes that could lead to botulism. If you don't want to peel the small ones, SCRUB, SCRUB, and SCRUB some more! 😊
So glad you did this video! I need to put up some potatoes. I need to do some French fries & good sized ones for stews and soups. I don't have a pressure canner right now. Can I do these in a water bath? I'm trying to find me a reasonably priced pressure cooker because money is tight. I'm also a little scared of pressure cookers! I'm trying to get over my fear of them.😳😬
Hi UMP. Yes, you may water bath can the potatoes. _Anyone that follows government rules to a T and you're about to jump on me, back off! 90% of the world water bath cans low acidic foods and they don't have or don't know what a pressure canner is._ Ok, back to times... water bath quarts of potatoes for 2 hours. Make sure when you're doing this that you keep an eye on your water level. It will evaporate when it's boiling this long so make sure you have a pot of *BOILING* water ready to add to the water bath canner to keep that 1 to 2 inch water level above the tops of your jars. If you want to can meats this way, water bath can them for 3 hours. I hope this helps! 😊
I want to do this so badly. I have potatoes from my garden that I have been storing and haven't gotten around to canning them, now they have just started to sprout, little baby sprouts, can I still can them? We ate them yesterday, but wondered if there was a reason I shouldn't can them? Also I noticed the ball canning book gives a weight per jar for raw pack but you didn't seem worried about that, do you know why they do that? Also did you store them in the fridge over night or leave them out over night in the soaking water? Sorry for all the questions it's my first time and I am learning.
Hi Hidden Blessings. Lovely name! 💖 I'll try to help you with any questions you may have. First, welcome to the world of canning! I hope you find enjoyment in this. Ok, I eat sprouted spuds all the time. It's when the skins are green that you don't want to eat them. That might lead to an upset stomach. As long as your potatoes aren't getting soft, you can still can them. But with that being said, you "may" can older soft potatoes but your end result won't be your best quality. Canning the freshest foods will result in the best quality, but I've been guilty of putting things off and canning them at the last minute. Just a thought, you could always can some in soup as well and it won't really matter if they are on the softer side. I did a video on how to make and can layered soups. That may help as well. As far as the canning nazi's, it's a control game IMHO. They change their minds and rules and regulations every month. I haven't used any of them as a resource in decades. I use common sense and also research pH levels of unconventional foods that I want to can. I hope I haven't confused you with any of my answer. As I mentioned, I'll help any way I can. 😊 oh, forgot to mention, I leave my bucket of potatoes out at room temp. Generally I end up changing my water 4 or 5 times because I like russets and they are very starchie.
@@OuttheBackDoor Thank you for being so quick to respond and answering all my questions, I really appreciate it. I started hot water bath canning years ago, but pressure canning is really new to me, but I want to learn to can as many things as I can. I started out canning following everything to the letter but soon learned many rules had changed over the years as you said. I'm just trying to find the balance, thank you for sharing your experience
Thank you for sharing this.. what can I do if I do not have a pressure pot ? Can I just boil the jars in an ordinary pot with water then put the jars upside down to release the air inside the jar ?
Good day. Yes, you may boil the jars of potatoes (hot water bath method) for 1 1/2 hours (90 minutes). If you are using one piece lug lids or the two piece metal flat and bands, there is no need to turn the jars upside down after removing them from the boiling water. They should seal after sitting awhile. Wait for up to 24 hours to check them. I hope this helps. 😊
@@OuttheBackDoor Thank you sooo much for your quick reply 🙂.. Such a relief 😊 most of the videos I watched and searched use pressure canning .. one more question dear .. do I need to precook or blanch the potatoes or will the 90 min. procedure be enough? Thank you for your kindness 🌷
@user-wc9wo5ru3r I'm sure most people that can food would tell me it's not safe to water bath can low acidic foods like vegetables and meats and it has to be pressure canned. I've lost subscribers from the channel because they feel I'm sharing dangerous information at times. First, the majority of the world does not have a pressure canner to process foods like we do in the USA or Canada, yet they safely put up these foods. I also looked up in my Ball Canning & Preserving book from the early 1920's to double check the time to WB can root vegetables. I personally started off WB canning green beans years ago before switching to pressure canning. Now, to answer your question. I do peel my potatoes and soak them several times, draining the water in between to remove excess starch. But, I never cook or blanch them before putting them into the jars because they would become more soft after they are done processing. I hope this is helpful and if you have any other questions, I'll try to help the best I can. 😊
Robin, I don't add anything extra in my water for soaking potatoes. If I was cutting up apples to can, I would add lemon juice or citric acid to my water and let the apples sit it that so they don't discolor. 😊
I canned some russets today, I put them in a pot until they started boiling then cut them off and put them in the jars, they were kinda done and after pressure canning they came out kinda yellow and a strange taste. Why did they do this??? Thank you.
@keithdriggers9578 Hi Keith. I'm thinking it was the excess starch in them. That's why I allow mine to sit in water and rinse several times so the water is no longer cloudy, then I raw pack mine and don't parboil them. I hope this helps. 😊
Hi gkambs. I just opened the last jar from 2017 not long ago and they were still good! I went overboard canning potatoes that year and ended up with 10 cases. 😊
Watched the canning raw potatoes video. I have done both raw and blanching and I still got cloudy/starchy looking water after a day. How long did you soak the potatoes? did your water change after a day or two?
Hi Carol. As far as how many times I change the water depends on how starchy a batch may be. Sometimes I've changed the water 3x and one time it took 5x. I soak and rinse until the water finally drains clear. I realize this can be time consuming, but I try to remove as much of the excess starch before canning. I prefer russets, but they are one of the starchiest potato out there. I do get a small amount of sediment at the bottom of the jar, but generally the water is clear when not disturbed. I hope this helps. 😊
I use russet potatoes. Even though many may say not to can them because they are so starchy, they are my favorite. I just make sure to rinse them multiple times until the water stays clear before canning. 😊
Gladtidings4all, I've done Yukon gold before. The end result was softer so I wasn't able to use them for potato salad, but they worked well for mashed potatoes or potato pancakes. But, that's just my opinion. 🤷♀️😊
Hi Janine. I've only done russets (which are my favorite) and I've done yukon gold. The yukons have a sweeter flavor compared to the russets and the chunks broke apart more after processing. They were also more soft as far as texture. I like the russets because I can heat them up for mashed potatoes, cut them up in smaller pieces for potato salad, smash them for potato pancakes, all sorts of different ways. I guess it comes down to, what potato do you like best? Oh, russets contain a lot of starch, that's why I soak and rinse many times.😊
Hi 1977. You may water bath can the potatoes for 1 1/2 hours. Just make sure you keep an eye on your water level and have extra (boiling) water on hand to top off your water bath to keep your jars submerged closer to 2". I hope this helps and welcome to the world of canning! 😊
Hi Tina. I have not. Reason is because the size of hash browns are so small that I'm pretty sure it would turn into a pile of mush in the jar. I have heard of some people frying potato slices and then dry canning them, but I've never tried it. 😊
Hi Sharon. You could, but that's going to reflect on the quality of your end product. I would recommend either cutting into the desired size and freeze or dehydrate. I've got potatoes that are at that stage because I didn't get to canning them in time so I'll be dehydrating mine. 😊
The sediment in the bottom of the pint jar batch may be from over cooking but that is better than not processed long enough. I like that you are redoing videos you have already done - because it is like being in 'Mom's kitchen" where you watch (and/or help) her year after year doing the same thing over and over again till it becomes second nature to you and you just know how to do it. Ok, you say, why don't you just re-watch the videos I've already done? I have but memorizing one event doesn't hold a person's attention to detail the same as watching the same event over again. It helps a person check their memory banks (see if it is being done any differently, etc.) as they follow along because it isn't the same old, same old. It is a new 'day' and more interesting, more engaging because they are using their memory more this time not just observing and trying to remember as much as they can or stopping and going as they write everything down they think they'll need or think is important (and believe they'll remember the rest). Then they re-watch to check their list. After trying the process for themselves or during their first attempt to do it, they watch the vid again to check for accuracy. 'Mom's kitchen' is a great place to learn. Back in the 50s we called it learning by rote, which means repeat, repeat, repeat. Sounds just like 'Mom's kitchen'?
Hi Sheila. _I love it!_ 💜 *Mom's Kitchen!* _Good name for a YT channel._ I even go back and look at other creators videos I've watched in the past. My brain cells don't retain everything and as you said, you pick up on more information by watching again. 😉The sediment in the bottom is because of the starch in the potatoes. Russets are super starchy, as you probably already know, but that's the variety I like so I've always got a small amount at the bottom of the jar. That's why I soak and rinse, soak and rinse, soak and rinse... 😊
Hi Stacy. I know that blanching vegetables before dehydrating is extremely beneficial in getting great results, but the only reason I can think of blanching the potatoes before canning them is to pull out some of the starch. Soaking and rinsing work for me. I raw pack my sweet potatoes also! 😊
Hi Elizabeth. I myself prefer russets, but they are very starchy and that's why I do multiple soak and rinsing until my water is clear before I can them. I've done Yukon Gold before and they were good but not as firm as the russets. 😊
When pressure canning I never ever preheat my jars nor boil liquids, and I've been pressure canning for 50 years. Canning yes, pressure canning no. What's the point? A waste of valuable time in my opinion
@lnixon7588 In my opinion, it helps bring the temp up a tiny bit faster, avoids temperature shock and breaking jars, and helps avoid siphoning to some degree. 😊
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So much to do, so little time! LOL. I am having so much fun canning. As a beginner, it became a passion fast.
Hi Robin. You're hooked! 🤣 I'm glad you're enjoying it! 😊
glad to see that I can raw pack them without parboiling them!! This is my first time canning potatoes.
Hi Dotty. I hope it goes smoothly for you. Happy canning and have a wonderful day! 😊
Pre boil for 2 mins
@luzmiranda2288 Hi Miranda. I never blanch my potatoes before canning them. 😊
Your explanations of how to is awesome. I’ve canned for years and still learned some things. Thanks. Can’t wait to peel my potatoes.
@paulahawes8694 Hi Paula. I'm glad this was informative and thank you for watching! 😊
Boy it must be nice to have such helpful friends. I have to do all my prep and canning for my 3 families by myself.😔 But I do have an electric peeler it helps tremendously. Could you please do a video on how you dehydrate your potatoes?
Hi Lighthousefan. I was blessed 3 times in my life to have help prepping food for canning. This batch of potatoes, once when I had 13 lugs of peaches, and one other time? Usually I'm doing this by myself so I totally understand what you're getting at. My husband wants no part of canning except when it comes time to eat the canned food. I may need to look into the electric peelers. And yes, I'll put dehydrating potatoes on my video to-do list. 😊
Do you can speghetti squash, last year I grew way to much!
I really enjoyed the potatoes. Your tutorial was excellent.
Hi Carol. My husband isn't fond of squash so the only one I grow is zucchini, so no, I don't can other types of squash. I'm glad to hear you were blessed with an abundance of spaghetti squash! It's possible to can it in chunks like other winter squash and pumpkin, but I'm wondering how that would turn out possibly giving you short little strands and really soft? You could do a small test batch using one squash. Open it after it cools and see if you like the texture and end product. Then you'll know if you want to do the remainder of your squash. If you do try it, I'd love to hear your results and thoughts on it! And I'm glad the potatoes turned out well. 😊
Excellent video........I use the re-usable lids. Sometimes you will have ring that is on way too tight after process. Put that jar under the faucet and it should then open very easy. I mark my gaskets. I have found if you tighten the ring the first time before putting into the canner can cause them not to seal correctly.
@chevypreps6417 Hi Chevypreps. Thank you.
None of the bands should be tightened more than finger tip tight in order to allow the excess air to escape from the jar during processing. I occasionally get a band that doesn't need to be tightened very much after removing the jar from the canner, but those have sealed fine. It's when I can't tighten the band at all after removing that I'm concerned that it's not going to seal. And yes, I agree, I've run "stuck" bands under warm water to remove them. 😊
@@OuttheBackDoor I tighten finger tight like I would a metal lid then back it off making sure the ring is on enough that it will not come during the canning process. I like the reusable lids practice makes perfect.
Blessings to you each an everyday 💖
Thank you, Carolyn! That came at the perfect timing. 🙌 And I bless you, also. 💗
Very, Very nicely done!!!
@Tom-r9b Hi Tom. Thank you and I appreciate you watching. 😊
Sure have missed you! Glad your back! Been watching everyday
Hi Dj'sgarden. Thank you! I've been on a social media fast and technically still am but it was brought to my attention by a few viewers that my content was AWAL. I'm trying to upload the videos again, little by little starting with the more popular videos, but it's going to take me some time to upload and take care of the links. I do have some new ideas in the works for new content though. Thank you for watching! 😊
Have been looking for a video on potatoes, thanks. 🙏💞from Arkansas
Hi Tina. I'm glad this helped and thank you for watching from Arkansas. 😊
I have just found ur channel and am very impressed at how u explain everything.I am a newbie and I need all the advice I can get. Didn’t know which kinds of potatoes to get to can but now I know. Thank you so much for teaching us newbies.
Hi Debbie. Welcome to the wonderful world of canning! Also, thank you for taking the time to stop by and watch. If you have ANY questions, I'm here to help. 😊
Thank you for your video.
AGGHHH!!! Don't you hate it when you see better with your fingers than your eyes? I seen you check that rim, .. lol
Holy (bleep) .... and I though my pots were big.
Back when I started pricing the 921 it was around $750 and now I believe it's over a thousand. That's here in Canaduh.
My canner will hold six or seven quarts (depending on make) on the bottom and then I rack eight pints on top of those. The other Canner I don't use as much as there is an issue with the gasket and I'm having issues replacing it. It still works when it wants to but sometimes I really have to mess with the lid. Not something you want to be doing with a hot canner eh?
Wow, I don't bother sterilizing my jars for pressure canning, ... I just super wash and inspect them for chips and cracks.
Where was I going with this? Oh yeah, Potatoes. We live in Potato country and all our Potatoes are free because the Brother in Law has multiple warehouses full of Potatoes. I think his biggest holds ten million pounds of Potatoes. Freaking insane.
You'd better like Russets because that's all he grows. Russets are a starchy Potato and my first jars I canned solidified.
Soaking sure helps. No luck hot packing that's for sure.
That being said, I glean Potatoes from various fields around here for a change in Potatoes and either dehydrate or can them up.
I catch flack for it too. Can you imagine?
"What are you doing that for?" I get interrogated. "There's no need to do that" I get commanded.
It just rolls of my back these days and I do as I please.
The old excuse that "it's my new hobby", doesn't cut it anymore. Not when I'm canning over 100lbs of Potatoes plus the fact I've canned all my life.
BUT!
That being said, the pile of Potatoes were not getting canned because I was looking at the size of the job and not looking forward to it at all.
This resulted in nothing getting done of course.
I strive to be a lazy man. True story. My days of contributing much are over and I'm good with that. I know how things work in this life.
So I gave my head a shake and said to myself, "Self", I says, "Just do a load a day and so what if you miss a day? Or three?"
The next thing I know, it's all done and I survived the inquisition.
A couple of jars didn't seal and they made the bestest home fries.
Keep up your great work, ... and good luck.
Daval, I couldn't stop laughing! THANK YOU! I started canning back in 76 when I was a teen and been doing it ever since. My family always questions the amount I can. I just ask them if they want to eat when there's no food at the stores or they can't afford to buy it. My sister was griping at the price of $5.50 per dozen eggs. I told her she bought the cheap ones. Most of them I've seen are $7 to $9 per dozen. I buy from a farmer and water glass my eggs so I have a few as a back up.
I really feel for you on the other side of the border from me! Your prices are nuts! The first All American pressure canner I bought was the 941 (my big girl) because I was tired of doing 3 canner loads back to back and taking all day and night to do it. Years ago when I bought it I got it for $275! Now, even AA wants $650 for it. I was still in need of another canner (I turned my Presto into a vacuum chamber because I didn't care for it as a PC) so I invested in the AA921. I got that one for about $250. I still wanted another big one but not the 941. I broke down and invested in the AA930. I found that for $325. I was totally blessed getting these for such a reasonable price at that time, but those days are long gone. I watch garage sales for them and if I can find them for a decent price, I pick them up for the younger people in church that can't afford them but want to can.
Back to canning potatoes... oh my goodness! Unlimited supply of spuds? And RUSSETS? My favorite! I totally get it when I have 150 pounds of potatoes staring at me waiting to be canned. My husband will have nothing to do with the canning except for eating the foods I've canned. So there are times this becomes an undaunting task and I put it off myself. I can't get any volunteers to help peel or chop. I'm slowly starting to cut down on the amount of something I can. I don't have the passion to can non-stop like I used to. Kind of like hunting. I used to hunt because I enjoyed doing it and I was putting meat on my plate. Now I've gotten to the point that I only hunt if I need more meat in the freezer or to can. Hubby really likes to hunt so he can fulfill his desire to do that and I butcher and process the meat.
Let's see... sterilizing jars. Ya, at the time I recorded this video (it was over 2 years ago - I'm uploading my AWAL videos right now) I was being cautious as far as sharing information. I was a new channel then and played by the rules. You really don't need to sterilize your jars if you are processing over 10 minutes. Many times I'll set them in the oven and heat them to 220 degrees F for 20 minutes (which sterilizes them) or longer (because I lose track of time) just to get them good and hot when I'm hot packing something. Makes everything go a lot faster! Otherwise as you mentioned, just make sure your jars are clean.
I think I've chewed on your ear long enough and hopefully I covered everything you were talking about. Yes, I can get long winded. Enjoy your day! Mickey
@@OuttheBackDoor You're welcome of course. I'm glad you enjoyed.
@@OuttheBackDoor My old flock was down to three hens when the Hawk took out the Rooster and the Raccoon killed seven of my ten replacement chicks I had hatched. I was left with one hen chick and two Roosters. So a broody hen was for sale weeks later and I bought her thinking "maybe" but to no avail. The poor hen almost killed herself trying to hatch the eggs I put under her. But it had been too long that the Roo was gone. Nothing fertile.
We'll see what happens this spring and fill the incubator too. I had to separate the Roosters out from the Hens because they were assholes. I'll reunite them come early spring out in the yard where the hens stand a chance to run away if they want to for the fertile eggs I'll need. Get that Broody Hen all wound up again.
Still, I'm getting over a dozen eggs a week now and that's because it's such a mild winter here and they don't need the energy to stay warm so they are laying me eggs. I don't mind.
I'm blessed with a new puppy. Her name is Cleo, short for Cleopatra, and it is supposed to mean "glorious" in some old dead language. I didn't want to call her "Glory" so Cleo it is. BUT! She is glorious.
She half Great Pyrenees and half Maremma Sheepdog, ... and so far so good. Her job is to chase away Foxes and Raccoons, bark at strangers and eat thieves.
I take her for walks and she tries to herd me, ... she's stubborn so it's all treats and tricks to get her to do what I want.
Man, I found her training treats that work and she now knows her name. AND! she comes too, when I show her the treat that is.
I never dehydrated any Potatoes this fall, ... and I may get at that yet. I'll do cubes this time as I have lots of slices left.
The "wasted space" in my quarts of dehydrated sliced Potatoes drove me nuts so I started dehydrating Peas as filler and boy does it ever work. I can fit two cups of Peas in a full quart of slices Go figure.
Have a great one and good luck.
I did this and have on the shelf ! Thanks my friend
Hi Sharon. That's great! 😊
Excellent instruction. Thank You!!
Hi Vanderpoolfarms. I'm glad this was helpful and thank you for watching!
Been canning all sorts of potatoes for years.. I leave the skins on...
Wash very well and pack jars tight
I love the reds and golds best..
Hi Angela. I know a lot of people leave the skins on. Hubby prefers his potatoes skinless unless they are baked potatoes. Also, thank you for sharing the varieties you like! 😊
There is so much controversy over how to can potatoes. I’ve seen the USDA approved videos, dry packed videos now this method of raw pack. I am so glad your video popped up today. I was wondering how I could save the integrity of the potato. I was not interested in the twice cooked only to find them mushy. I can imagine though the raw pack comes out firmer. And it looks safe as well with the liquid and pressure can. Thank you for the tutorial 🦋 I so appreciate the clarification.
@@jacquelyndevitte4992 Hi Jacquelyn. I'm glad this was helpful. Thank you for watching. 😊
They look wonderful 😊
Hi Crisco Cake. Thank you! Cute name 😉
Thanks so much!!! Trying this tomorrow👍🌻
@karenhuedepohl1705 Hi Karen. I'm glad this was helpful, and thank you for watching! 😊
Thank you 😊
Hi Susie. You're welcome and thank you for watching.😊
I love your videos!!
Thank you, Janine! 😊
I love having shelf stable potatoes on my shelves! I use them all the time!! Thanks for the video!! 👩🍳
Hi Debi. Having the pantry stocked with all sorts of meats and vegetables makes it super easy to throw a healthy meal together! 😊
I do my potatoes the same way. Good video
Hi Charlene. Great! And thank you for watching. 😊
Still miss you!!!
Thank you, Marilyn. 😊
Thanks for sharing. I’ve just harvested a big load of potatoes 🥔 from my garden. I have them curing after which I’ll can them. I canned some store bought potatoes last year as my first attempt at canning…I didn’t want to try and fail with home grown potatoes 😃👍🏼 They worked out just fine. I’ll definitely try soaking them longer as you did 🥔🫙
Hi Sandra. You don't have to wait for your potatoes to cure in order to can them. Curing toughens up the peel so they store better. They would probably be easier to peel when they are first harvested. When you first harvest your potatoes, the peel is thinner and more delicate. The same as curing onions, the outside peels need to dry and getting harder (firmer?) to protect the vegetable itself. I like russet potatoes and that's why I can them. They are probably the starchiest potato of all the varieties. By soaking and rinsing multiple times, it removes a lot of the excess starch that causes the cloudiness. What variety did you grow? 😊
@@OuttheBackDoor thank you for that information. I’m a newbie to all of this 😎 I tried two varieties…one was kennebec and the other I lost the tag 🤷🏻♀ plus I used a few store bought potatoes that were growing eyes. They performed really well. I am so pleased to learn that I can process my potatoes sooner than later 👍🏼✨🏆 Thanks-a-muchly 😊
@@sandrasstitches You're very welcome!
I have never used these lids, will try. Can you do a video how you dehydrate potatoes? Thank you for another great video. 👍🙋🏻♀️
Hi Nydia. There is a learning curve to using these lids, but I love them. I'll be uploading a video I've done in the past on how to use them and tips to avoid failures. Goodness I had failures when I first started using them years ago and there wasn't really anything on YT to help me figure out what I was doing incorrectly. Trial and error. And I'll put the dehydrated potatoes on my list of to-do's. Thanks for your suggestion! 😊
Love this way todo potatoes! My first attempt i par boiled….they went kinda mushy. Still good, but not ideal. Doing this next time for sure! Thank you!
Hi Linda. I'm glad this was helpful. Thank you for watching! 😊
Enjoyed this video. I am getting ready to can some potatoes and trying to get courage to try the reusable lids again. I have quite an investment in reusable lids and have had terrible results. I thought I was following directions exactly but alot didnt seal and then even months afterward I would go to the storeroom and find that lids had unsealed. You mentioned on this video that lids have to be scalded. I didnt do that last time. I am hoping that is the problem. Also like you mentioned directions said to take them out immediately and tighten lids now, we are to wait 5 minutes as you said. Anyway Im going to try it again but lost alot of corn because they seemed sealed and later even weeks later they would pop open when I tested them. Thanks for your video.
Hi Alene. Yes, the reusable lids are an investment, just like my All American canners. They are tools. Another suggestion I would have is to practice canning water with them. You can practice WB canning with them. I used to lose jars of meat or soup that had more meat than vegetables. I couldn't figure out why and I was in tears. I've got about 2500 reusable lids. Yes, I put up a lot and didn't want to run out. What helped me to correct the meat failures was giving and extra 1/4" headspace to the jar. Lots of trial and error when I first got them. Decades ago, the entire neck of the canning jar equaled 1". Not so anymore and another viewer corrected me on that a few years ago. He was right. The neck is only 3/4" now. I don't know if adding a smidgen more of headspace will help on the corn or not, but it's a thought. Also, if I have failures a few weeks later in the pantry, I examine the jar rim, gasket, and lid really well. 9 times out of 10 it's been a micro leak (micro particles) from siphoning while processing. I'm just throwing some thoughts out there to try to help you succeed. 😊
Thank you
@@alenewalker1188 you're welcome 😊
👍 & subbed!
Thanks
Hi Curtis. Welcome to the channel! 😊
I thought it's a good idea to wait at least 1(one) minute after the weight is removed and the pressure is At or Below "0"zero mark on the gauge. I agree because I have been steam burned for not waiting.
Hi Teri. I do wait one minute after removing the weight from the canner before unlocking my cover. My gauge doesn't go below zero, there's a peg that stops it from dropping any further. I've also learned since I made this video that it is recommended to wait 5 minutes before removing your jars. Even Tattler recommends this now even though you need to tighten down the bands right away. I'm sorry to hear that you got burned!
Thank you so much for all your videos I really appreciate getting to the point of canning, but I did hear you say that you can reuse the lids a lot of people say don’t reuse the lids kinda have mixed signals about that part.
@patsybarker-jz2xe Hi Patsy. I use Tattler reusable lids. These are made to be used over and over. As far as reusing metal flats, I use those when I vacuum can jars or if doing preserves. I don't personally want to have any jar failures when pressure canning because I missed looking over well a used metal flat. 😊
@@OuttheBackDoor thank you so much.
@@patsybarker-jz2xe you're very welcome.
You are doing a lot.
I would suggest that you really enjoy a large Freeze drier.
The potatoes are very good.
Hi gmwwc. I've researched and pondered for 6 years on getting a freeze dryer and I still find to many cons vs pros. I know it's great for many people but I just can't get myself to buying one yet. 🤷♀️😊
I have a 2 year supply of nutritious food including, high protein stored in a medium sized closet. 7 ml Mylar wont break and it is light enough that should we move it can go with us. @@OuttheBackDoor Love those Tattler type lids. Have you noticed the new ones have a little dip (kind of a low spot) in about a quarter of the seal area? my newer Harvest Guard lids are not like that.
I'm glad to hear you're stocked up well! 💗 I've got some purchased freeze dried foods in storage but another reason I do more canning is because they don't have to be rehydrated. It's all ready to eat right out of the jar, even cold. For an average person it's said to have 1 gallon of water per day stored. That would include for personal hygiene. I drink 1 to 1.5 gallons of water a day, besides any other beverages. If a water source is limited, I prefer not to need to use it to reconstitute my food. I'm not saying people shouldn't be freeze drying foods! I'm just sharing why I haven't gone down that road.
And yes, I've noticed the indent on the Tattler lids. The last time I placed an order several years ago they came that way. I'm not sure the purpose of the new design. I use a church key on all of my Tattlers to open them. Have a wonderful and blessed day. 😊
How do you sanitize your jars in the oven? What temp and how long? I usually sanitize in dishwasher
Hi Christie. Technically, you don't need to sanitize your jars if you're processing for more than 10 minutes. Just make sure they are clean! But I've done them at 220° F for 15 minutes. 😊
@@OuttheBackDoor thank you so much. Is there advantage to peeling them ? I've got some small ones, I'd rather not peel. Lol... appreciate you sharing your knowledge so much. Thank you
@@christiesmith3335 Christie, I peel mine because I use them for many different things and I don't always want peels. Another reason I peel is because you need to scrub your potatoes extremely well to make sure you have NO dirt hiding in any crevices or eyes that could lead to botulism. If you don't want to peel the small ones, SCRUB, SCRUB, and SCRUB some more! 😊
So glad you did this video! I need to put up some potatoes. I need to do some French fries & good sized ones for stews and soups. I don't have a pressure canner right now. Can I do these in a water bath? I'm trying to find me a reasonably priced pressure cooker because money is tight. I'm also a little scared of pressure cookers! I'm trying to get over my fear of them.😳😬
Hi UMP. Yes, you may water bath can the potatoes. _Anyone that follows government rules to a T and you're about to jump on me, back off! 90% of the world water bath cans low acidic foods and they don't have or don't know what a pressure canner is._ Ok, back to times... water bath quarts of potatoes for 2 hours. Make sure when you're doing this that you keep an eye on your water level. It will evaporate when it's boiling this long so make sure you have a pot of *BOILING* water ready to add to the water bath canner to keep that 1 to 2 inch water level above the tops of your jars. If you want to can meats this way, water bath can them for 3 hours. I hope this helps! 😊
@@OuttheBackDoor thank you so much! It helps tremendously
I want to do this so badly. I have potatoes from my garden that I have been storing and haven't gotten around to canning them, now they have just started to sprout, little baby sprouts, can I still can them? We ate them yesterday, but wondered if there was a reason I shouldn't can them? Also I noticed the ball canning book gives a weight per jar for raw pack but you didn't seem worried about that, do you know why they do that? Also did you store them in the fridge over night or leave them out over night in the soaking water? Sorry for all the questions it's my first time and I am learning.
Hi Hidden Blessings. Lovely name! 💖 I'll try to help you with any questions you may have. First, welcome to the world of canning! I hope you find enjoyment in this. Ok, I eat sprouted spuds all the time. It's when the skins are green that you don't want to eat them. That might lead to an upset stomach. As long as your potatoes aren't getting soft, you can still can them. But with that being said, you "may" can older soft potatoes but your end result won't be your best quality. Canning the freshest foods will result in the best quality, but I've been guilty of putting things off and canning them at the last minute. Just a thought, you could always can some in soup as well and it won't really matter if they are on the softer side. I did a video on how to make and can layered soups. That may help as well.
As far as the canning nazi's, it's a control game IMHO. They change their minds and rules and regulations every month. I haven't used any of them as a resource in decades. I use common sense and also research pH levels of unconventional foods that I want to can. I hope I haven't confused you with any of my answer. As I mentioned, I'll help any way I can. 😊 oh, forgot to mention, I leave my bucket of potatoes out at room temp. Generally I end up changing my water 4 or 5 times because I like russets and they are very starchie.
@@OuttheBackDoor Thank you for being so quick to respond and answering all my questions, I really appreciate it. I started hot water bath canning years ago, but pressure canning is really new to me, but I want to learn to can as many things as I can. I started out canning following everything to the letter but soon learned many rules had changed over the years as you said. I'm just trying to find the balance, thank you for sharing your experience
Thank you for sharing this.. what can I do if I do not have a pressure pot ? Can I just boil the jars in an ordinary pot with water then put the jars upside down to release the air inside the jar ?
Good day. Yes, you may boil the jars of potatoes (hot water bath method) for 1 1/2 hours (90 minutes). If you are using one piece lug lids or the two piece metal flat and bands, there is no need to turn the jars upside down after removing them from the boiling water. They should seal after sitting awhile. Wait for up to 24 hours to check them. I hope this helps. 😊
@@OuttheBackDoor Thank you sooo much for your quick reply 🙂..
Such a relief 😊 most of the videos I watched and searched use pressure canning .. one more question dear .. do I need to precook or blanch the potatoes or will the 90 min. procedure be enough?
Thank you for your kindness 🌷
@user-wc9wo5ru3r I'm sure most people that can food would tell me it's not safe to water bath can low acidic foods like vegetables and meats and it has to be pressure canned. I've lost subscribers from the channel because they feel I'm sharing dangerous information at times. First, the majority of the world does not have a pressure canner to process foods like we do in the USA or Canada, yet they safely put up these foods. I also looked up in my Ball Canning & Preserving book from the early 1920's to double check the time to WB can root vegetables. I personally started off WB canning green beans years ago before switching to pressure canning.
Now, to answer your question. I do peel my potatoes and soak them several times, draining the water in between to remove excess starch. But, I never cook or blanch them before putting them into the jars because they would become more soft after they are done processing. I hope this is helpful and if you have any other questions, I'll try to help the best I can. 😊
I do have a question... What do you put in your water while soaking them, to keep them from turnming brown? Or, is that necessary? Thank you, Mickey!
Robin, I don't add anything extra in my water for soaking potatoes. If I was cutting up apples to can, I would add lemon juice or citric acid to my water and let the apples sit it that so they don't discolor. 😊
I canned some russets today, I put them in a pot until they started boiling then cut them off and put them in the jars, they were kinda done and after pressure canning they came out kinda yellow and a strange taste. Why did they do this??? Thank you.
@keithdriggers9578 Hi Keith. I'm thinking it was the excess starch in them. That's why I allow mine to sit in water and rinse several times so the water is no longer cloudy, then I raw pack mine and don't parboil them. I hope this helps. 😊
Hi, at the beginning of the video you showed us your canned potatoes from 2017? So still good after 5 years?
Hi gkambs. I just opened the last jar from 2017 not long ago and they were still good! I went overboard canning potatoes that year and ended up with 10 cases. 😊
Watched the canning raw potatoes video. I have done both raw and blanching and I still got cloudy/starchy looking water after a day. How long did you soak the potatoes? did your water change after a day or two?
Hi Carol. As far as how many times I change the water depends on how starchy a batch may be. Sometimes I've changed the water 3x and one time it took 5x. I soak and rinse until the water finally drains clear. I realize this can be time consuming, but I try to remove as much of the excess starch before canning. I prefer russets, but they are one of the starchiest potato out there. I do get a small amount of sediment at the bottom of the jar, but generally the water is clear when not disturbed. I hope this helps. 😊
Save all the starchy water you are rinsing off to water your plants. Double use.🤑🌱
@@JudyH-qq7bs I save the water and use it to water my plants
What type of potatoes did you use to can them?
I use russet potatoes. Even though many may say not to can them because they are so starchy, they are my favorite. I just make sure to rinse them multiple times until the water stays clear before canning. 😊
Here I am with a fridge full of fermented things and now I'm exhausted ! Can I just leave covered in water til morn on counter top?
Hi Sherry. Yes, you may! Just rinse them really well before you can them up. 😊
@@OuttheBackDoor thank you!
@SherryPetree you're very welcome 😊
Would canning store bought Yukon gold potatoes be too soft to pressure can?
Gladtidings4all, I've done Yukon gold before. The end result was softer so I wasn't able to use them for potato salad, but they worked well for mashed potatoes or potato pancakes. But, that's just my opinion. 🤷♀️😊
What type of potato do you find cans better?
Hi Janine. I've only done russets (which are my favorite) and I've done yukon gold. The yukons have a sweeter flavor compared to the russets and the chunks broke apart more after processing. They were also more soft as far as texture. I like the russets because I can heat them up for mashed potatoes, cut them up in smaller pieces for potato salad, smash them for potato pancakes, all sorts of different ways. I guess it comes down to, what potato do you like best? Oh, russets contain a lot of starch, that's why I soak and rinse many times.😊
@@OuttheBackDoor So you do like Russets! You'd like it here. French Fry is KING!
@@daval5563 Is there another spud other than Russets???? 🤣🤣🤣
I just got in 2 canning but we can diverend no presser cooker
Hi 1977. You may water bath can the potatoes for 1 1/2 hours. Just make sure you keep an eye on your water level and have extra (boiling) water on hand to top off your water bath to keep your jars submerged closer to 2". I hope this helps and welcome to the world of canning! 😊
Have you tried canning shredded potatoes fir hashbrowns?
Hi Tina. I have not. Reason is because the size of hash browns are so small that I'm pretty sure it would turn into a pile of mush in the jar. I have heard of some people frying potato slices and then dry canning them, but I've never tried it. 😊
Can you can red potatoes that are turning soft. I hate throwing them away they not mush just little soft
Hi Sharon. You could, but that's going to reflect on the quality of your end product. I would recommend either cutting into the desired size and freeze or dehydrate. I've got potatoes that are at that stage because I didn't get to canning them in time so I'll be dehydrating mine. 😊
I'm assuming you can carrots and other veg in the same way,
Hi MunkeyUK. Yes. Depending on the vegetable and the size of the jar, the time may vary. 😊
The sediment in the bottom of the pint jar batch may be from over cooking but that is better than not processed long enough. I like that you are redoing videos you have already done - because it is like being in 'Mom's kitchen" where you watch (and/or help) her year after year doing the same thing over and over again till it becomes second nature to you and you just know how to do it.
Ok, you say, why don't you just re-watch the videos I've already done? I have but memorizing one event doesn't hold a person's attention to detail the same as watching the same event over again. It helps a person check their memory banks (see if it is being done any differently, etc.) as they follow along because it isn't the same old, same old. It is a new 'day' and more interesting, more engaging because they are using their memory more this time not just observing and trying to remember as much as they can or stopping and going as they write everything down they think they'll need or think is important (and believe they'll remember the rest). Then they re-watch to check their list.
After trying the process for themselves or during their first attempt to do it, they watch the vid again to check for accuracy. 'Mom's kitchen' is a great place to learn. Back in the 50s we called it learning by rote, which means repeat, repeat, repeat. Sounds just like 'Mom's kitchen'?
Hi Sheila. _I love it!_ 💜 *Mom's Kitchen!* _Good name for a YT channel._ I even go back and look at other creators videos I've watched in the past. My brain cells don't retain everything and as you said, you pick up on more information by watching again. 😉The sediment in the bottom is because of the starch in the potatoes. Russets are super starchy, as you probably already know, but that's the variety I like so I've always got a small amount at the bottom of the jar. That's why I soak and rinse, soak and rinse, soak and rinse... 😊
How many ounces of potatoes do you think goes in a quart?
Bonnie, I'm really sorry but I have no idea. I'm guessing maybe 2 1/2 to 3 medium sized potatoes would fit in a quart? 😊
Thanks. That helps.
I only raw pack potatoes not use why anyone would balance them. I know that's what the book says but I also raw pack sweet potatoes too.
Hi Stacy. I know that blanching vegetables before dehydrating is extremely beneficial in getting great results, but the only reason I can think of blanching the potatoes before canning them is to pull out some of the starch. Soaking and rinsing work for me. I raw pack my sweet potatoes also! 😊
Love potato salad and mashed taters !!
Me too, Sharon. A little bit TOO much, if you get my drift! 😂
@@OuttheBackDoor 😂🤣😂 well all I can say is my craving for Homemade biscuits this winter has been bad and it shows !!
@@COWELLGIRL 🤣🤣🤣🤣
@@OuttheBackDoor I gained 5 pds around the waist !! It ll take half the summer for it to leave lol
🥴😟😉👍💗
Καλήμερα από Ελλάδα
Καλημερα Μαρια. Ελπίζω να είσαι καλά στην ΕΛΛΑΔΑ! 😊💜
What’s the best type potato to can?
Hi Elizabeth. I myself prefer russets, but they are very starchy and that's why I do multiple soak and rinsing until my water is clear before I can them. I've done Yukon Gold before and they were good but not as firm as the russets. 😊
New potatoes, not old baking potatoes, they will just turn to mush and no, you can't ask how I know that 😅
@@lnixon7588 Did you end up with a potato slurry in the jar? 🤔😅
Do potatoes need peeled
@sheila5621 Hi Sheila. If you scrub them extremely well, you should be good. 😊
I scrub too
I think they do better when you put lids in hot 💦 ball lids
@@BeNiceorBeQuiet Hi trucks trains tractors. I like that name! I agree about heating the lids. 😊
@@OuttheBackDoor thank you!
BTW love your video, but that is a 1/2 in. head space, as it should be..
Hi Randy. When I use Tattlers I usually try to give a little extra headspace, although it doesn't always happen. 😊
I thought you weren't supposed to reuse lids?
Hi Christina. These are Tattler reusable lids with gaskets. They are made to be reused repeatedly. I hope this helps. 😊
When pressure canning I never ever preheat my jars nor boil liquids, and I've been pressure canning for 50 years. Canning yes, pressure canning no. What's the point? A waste of valuable time in my opinion
@lnixon7588 In my opinion, it helps bring the temp up a tiny bit faster, avoids temperature shock and breaking jars, and helps avoid siphoning to some degree. 😊