Dry Canning Whole Baby Potatos Step By Step (Rebel Canning)
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- I wanted to make this video for anyone out there that might be interested in trying this. This method is NOT recommended by the FDA however while researching I found that many people do actually use this method. Check out Rebel Canners on Facebook. I ask you to all please do your research and only try this when you feel comfortable in doing so.
Write us, we would love to hear from you.
Tracey @ Nova Scotia Living
P.O. Box 1043
Digby, Nova Scotia
B0V 1A0
Email: novascotialiving@gmail.com
Find us on facebook under Nova Scotia Living
instagram nova_scotia_living
Twitter Scotianliving
Please like, share and Subscribe
and Remember
Peace, Love and Happiness
Thanks guys ~ Tracey
When you have space in your canner, can jars of water for later use. Will come in handy if water is out for some reason
That's what I do for an emergency water supply.
I was doing keto but can’t but happy for those who can ❤❤❤
I LOVE REBEL CANNERS!!!!!
Go Tracey go!!!!
Okay I know you posted this a long time ago, but I just found it. Omgosh we made these today and I love them. It was so fun. Easy. We already opens a jar and tried them 3 ways. With butter salt and pepper, with spicy seasoning in the air fryer, and with Mayo. Just wonderful. Thank you!!
Hello again from Alberta! I just did this a few weeks ago too, hubby loves them for frying with his eggs and bacon in the mornings!!!! We sliced some up to can in French fry cut and roasted them in oven with paprika and salt ...great!!! and cut some up in wedges to bake like the fries or in the air crisper, and quartered some large potatoes for suppers too, someone from the rebel canning said they boiled them up and mashed them...we love them, I hated the starchy/tinny flavour when I canned them with water...love these!!!!!
how can fresh potatoes taste tinny when you pressure can them in water in a jar? That does not make any since at all.
@@sharonlatour6230 mine turned out tiny too. They were also mushy. Did not like them at all canned in water.
@@terrymertz3055 oh my! That's too bad. I'm sorry this happened to you!
they do taste tinny when canned with water. I have canned for 45 years. Some things canned have a different flavor and texture. No matter what water you use, where you are.
Tracey, you explain the canning process so clearly that I think even I could do some canning with confidence!
Since I'm diabetic and on keto , I want to learn to can also, even if we only 2 person housewhole, I dont want to pay 5$ for a jar of spaghetti sauce just because it has no sugar , never too old to learn, ty for your tutorial Tracey
I started making bread and I started canning when I was 50...lol...now I can anything that doesn't move...lol
Never to old to learn!!! i went back to college at 50 :) and just learning canning now.As long as were breathing were always learning! GO FOR IT!!
Im waiting for my pressure canner end of month they were sold out! But i got a water bath canner and just love it. In a week i did, peaches, pineapple and mango both in light syrup, pickled beets, cherry jam, pineapple jam. I love seeing the shelves stocked! Its so rewarding at the end. Also if power ever goes out we have food
Volume up please I can t hear y
EXCELLENCE! Another save. :)
Oh wow I hate putting the water in, this makes sense,
Yarmouth gal here👍
Thank you, I’m going to try that. I have some stores here that put baby potatoes on clearance now & again. Not in such quantities, but I can get a smaller bag from time to time. NOW I know how to preserve them so they taste good later! Those canned in water will not make good hash browns, but THESE WILL! 😋
Hello from the southeast portion of New Mexico. Hobbs New Mexico I enjoy watching your vlogs I love the snow when you post pictures. Thank you for letting us be part of your life.
I only do hot water bath canning. Would you know a time frame on how long to can dry tator. Thank you.
Thanks for the tutorial video. I have warm bath canned for years but now that I am addicted to your channel, I love your dry canning videos. Love and Hugs!
You are so relaxed about what you are doing. It gives me confidence to try to do the same. Thank you. Southern Ireland
I love that you get all that usable product with so little waste.
Very informative video. Thank you so much!!!
They're so cute! I am definitely going to try this! What an awesome addition to the pantry!!
they look awesome thank you for sharing, God Bless you and yours
I LOVE THIS! for sure going to try this. I love the idea of potatoes that are not mush, too wet to mash.
That made alot of jars! Awesome, looks great!
Thanks plain and simple. I did this once before but wanted another view point. Had added garlic and salt last time. It was too much, so I am trying it without. Thanks!
I'm looking forward to seeing how they taste. I just started pressure canning partly because you make it look so easy. I can see it will be addictive!
Want to dry can potatoes today Oct 2023
great job.................real good video
GREAT JOB TRAC!!! VERY good tutorial indeed!
Did you poke holes in the potatoes before canning them?
I saw your post on the rebel canners Facebook group and didn't realize you were a TH-camr as well. Small world. Lots of love and hugs from kanata Ontario Canada
Oh boy, canned potatoes!!! I'm going to try canning us some!!!
Thank you for your tutorial. .
Super informative video! Thank you for sharing and I hope it turns out great when you are ready to use it.😁👍♥️🥔
I am praying for a canner I have never had one. I love to water bath can jam, tomatoes,etc. I have been watching you can all kinds of goodies. I freeze stuff however I want to can more. TFS,can't wait to see the product being used. Have a great weekend.
You should remind people that this method does not guarantee the destruction of botulism. Which is very deadly. It may not happen 99.99% of the time. But why would you want to take the chance?
Silver moments has a great video on dry canning potatoes. I haven’t yet, but when I get a batch of potatoes I will. You can’t mash water cooked potatoes, I use them as last minute addition to soup. Even then they moosh.
I love your canning videos!!
Can't wait to see how these turn out. Very interesting. Thanks for sharing. Blessings.
If you see the follow-up see mentioned please let me know so I can see how it turns out.
Hi Tracy just want to say how much I"m still enjoying your videos we are getting a storm here in Yarmouth ...lil snow = big snow ugh!!!
I have never dry canned before but I'm going to get it a try.
I've canned potatoes many times...I pressure them... They are so good.
yes, they do work great for mashed potatoes, too.
How much water and vinegar?
I try and get wide my mouth jars lately when they are on the sale or I asked for them for Christmas or birthdays LOL 😜. also I have a few friends who give me their canning jars as they don't can but they get the soup from the store that's in a mason jar so I get a few freebies that way LOL.
I use a metal clothes hanger. Untwist, keep the hook, create a hook on the other side to catch the neck of the hanger
Very interesting to see. Love it!
They look great.
How many Bags (Pounds) of potatoes for that many jars? Thanks and really enjoyed you videos
Did you do a follow-up video on using these potatoes? I’d love to see how they turned out.
Why not just air seal the uncooked rice and cook it fresh as needed...you can buy rice 25 lbs at a time.
Looks like you had quite a bit of syphoning in that batch.
@@tannenbaumgirl3100 she didn't say any liquid. Dry canned. No siphoning.
I'm looking for that follow-up video too...but haven't seen one yet and this is August 2021.
Can you make a video of where you store your canned items? Or a pantry tour too?
Isn't this dangerous for botulism?
Hi Tracy, I found your channel because I was looking for someone using the same canner I am. I think it would be worth mentioning nest time that the Tfal pressure canner and the Mirro Pressure canner are the exact same canner. Just a thought to help others seeking the same demonstration.
looking forward to your review!
So am I...
just put a 3 piece weight on your presto and use the weights not the guage. It will run just like your mirro. Just a hint so you can use it easier. That's the way I run mine.
Rebel canners& Canning Rebels ...my favorite source of info.Thanks for sharing your time in your kitchen
I'm back.....I fixed some scolloped potatoes the other day. I am like you no recipe that I follow. And found on Google that I can freeze them safely. So into the freezer they have gone. PLH.Hugs from North Carolina.
Hi🕊 I musta missed it: please advise, do you put any water in the canner before you can? Thank you kindly 🌿
Yes you always put water in the canner read your canner manual to see how much water to add to your canner and don't forget the vinegar also make sure at what pressure you use at your altitude .good luck and god bless
I'm planning to dry can some new potatoes today. I've done russets, but never unpeeled potatoes. Please let me know how they were long term.
I've seen a lot of people add 2 tbsp butter per quart
Can these potatoes stay on shelf a long time after processed I have a 100 lbs of potatoes to do and I want to make sure they will last
I think Walmart has quart canning jars on sale.
The red button on my never come up all the way, just flush to the top but the weight was spinning. I tried everything, read so many comments about Mirro 22 quart. I am just about to give up. Do you have any suggestions? Thank you very much for all your video:)
what would the shelf life be for these???
So how did they turn out? Did you try them for different things?
Is there water in the pressure canner? I’m assuming there is but would like to know for sure.
Yes you HAVE to have several inches of water in the bottom of your canner. My large canner calls for 2 quart of water in the canner & I always put in a splash of vinegar to prevent lime deposits on your jars.
Could you use cut up, regular size potatoes instead?
Just did a batch of cut up potatoes (red), added onion powder (can use 1/8 onion), garlic clove, salt, no liquid, and water bath canned. They look great, sealed fast but haven't tasted yet.
Barb MacMaster You can’t water bath potatoes. Research low acid and high acid foods. Low acid foods need to be pressure canned.
Potatoe salad would be great for them. Your are so smart and hard working. Such a good mother and wife!!!
I canned my potatoes following your recipe, I started with a inch head space, when they where done I had almost 3 inch head space...is this normal, or did I do something wrong?
I just found your channel. I'm new to canning. I stopped using FB over 2 years ago so I would love to see you do a lot of those rebel canning "recipes" that you spoke of.
That's going to make potato salad so much easier !
Curious how they have turned out when you use them:)
I’m hoping to have potatoes for frying so I didn’t want to do the water canning
Did you find a video telling you how they turned out? I'm interested too.
@@robofx69 I found out that it’s really not a safe way to can potatoes
I am in the UK ! What is the advantage of doing this 😘
Your potatoes aren't really mushy and they are shelf-stable and not taking up room in your freezer. on one of her later and videos she took a jar of these potatoes and pan fried them up like hash browns.
The advantage is being able to buy in bulk during a good sale (like she did) and having more time before she needs to use them.
Can you can cut up potatoes this way
Do you have to pierce the skin of the potato?
Where is the follow up video?
The reason it’s NOT recommended is because it’s NOT safe. Plus you should never can potatoes with peels on them. I’d never jeopardize my families health like that. Sorry, I had to get that off my chest. Otherwise love your channel.
The potatoes she used are the baby reds and the skin is usually eaten Now if you use regular russet tators you should peel.
Deborah, agree 100%. This is NOT safe. There's no way of knowing if the internal temperature, needed to kill botulism spores in this low acid food. Even worse is that those spores are found in soil where potatoes grow. Leaving the skins on, gives even more opportunity to introduce enough of those spores that some will survive and begin to reproduce. To produce one of the most deadly toxins on earth. Boiling foods for 10 minutes will deactivate the toxin. Even that isn't done when these potatoes are taken from the jar to go into potato salad. (sigh)
I love the skin, as a matter of facts u should check the skin have more nutrients than the potatoes itself..
Grandmother did it for years, it's perfectly safe.
I use to get scared of the clacker canners and decided to buy the kind with a number pressure gauge... Stupid stupid...😒 The clacker can be used even from another room in your house ( because you can hear it) whereas the number gauge must be watched... Now I'm not saying you should leave your canner unattended but sometimes when you have a little baby with a big stinky you're going to have to walk into the bathroom to grab the whipes, it's nice to know you can hear your clacker pressure canner & it is a comforting sound
If you bought a Presto with the standard 15 lb regulator and gauge, you can buy an adjustable Presto regulator that can be set for 5,10 or 15 lb pressure. Part # 50332. It's about $10-12, depending on where you buy it. I've converted two of mine to this regulator for the very reason you mentioned. As long as I'm within sight and sound of the regulator, I don't have to "babysit" the dial gauges that are also on mine. This is the same regulator that comes with the 16 qt Presto canner that doesn't have a dial gauge.
You can "Can" everything. I can bacon, breads, eggs, rice. Everything.
When I can tomatoe juice, salsa, jelly and jam I just keep the jars and lids hot. Fill the jars leaving 1/4 inch to 1/2 an inch head space. Put the lids on tight. Flip them upside down for 15 - 30 min, flip them back upright and every jar seals and have never had a problem
Dawn LuGrain you can’t water bath can low acidity foods. You have to pressure can to preserve properly.
@@paigesteele4406 Growing up we canned everything, fruit, vegies, fish and wild meat, all in water bath canner. There were no pressure canners back in the day and we did not have a freezer. We were a family of eight and we all survived. Too much fear porn to make people afraid to help themselves, big corp agenda. Stop believing their lies.
@@barbmacmaster5963 I know a person who suffered from botulism from waterbathed meat. I’ll stick to my pressure canner.
FOOD DIVA!
One tip . .never stack your jars on top of each other and never store them with the rings on them. Can lose their seal and develop bacteria.
I have always stacked pints and half pints ,do you have a reason why not?? thanks!
As long as you stagger the jars so the bottom of the top jars are sitting on the rings and not the lids it's okay to stack.
I love your channel, but just because others do something doesn't make it the right way to do it. The potatoes need a liquid to make it hot enough to kill everything. I would hate to see you do all that work and spend all that money just to have the potatoes rot. Just my take on it.
The steam from the canner is enough moisture to can tators
@@coolpop19 Does this method provide the heat needed, for the time needed, in the center of the jar to destroy the spores that cause botulism? If so, please provide a link to a credible reference, such as a university extension service or a pressure canner manufacturer / supplier or the NCHFP. Thanks!
@@oldtimerlee8820 First very high heat and then vacuum sealed. Do things grow in a vacuum??? Time to use your thinking cap and stop only believing the "experts" instead of experience. That's why we're in this mess now.
@@barbmacmaster5963 What makes you think I don't have any experience? Have you ever grown microscopic pathogens on agar in a petri dish? Have you ever used an autoclave to sterilize media? Have you ever done a gram negative stain? I have.
Next, have you ever heard of anaerobic bacteria? Do you understand the relationship between Clostridium botulinum and the vacuum pulled in a canning jar, along with the role of temperature and acidity?
As to experience, further, I grew up on a farm in an era when waterbath canning was the norm for green beans and corn. Helped can many a quart and lived to tell about it.
Because I lived, would I teach someone else how to do it?
Hell NO!
Because I have worked in a lab. Because I have, also, done the research, that you could do on Clostridium botulinum and the deadly toxin it can produce in a vacuum sealed jar. No, my study was not done in a lab setting, for this particular pathogen. Instead it was done using the same resources that are available to you!
I do not deem myself to be so important, so knowledgeable, to presume I know more than the "experts" which would allow me to put lives of others at risk. Your own comment profoundly illustrates your own lack of knowledge and understanding of this subject.
Your kitchen, your choice to do as you please. Just wish you actually knew what you're talking about with regards to risks you're so willing to take with the lives of those around you.
@@oldtimerlee8820 Not talking about your experience, talking about years of canning experience, you canned lately? I'm old and have canned all my life. We know when a jar has not sealed, we know if food is bad, you know like when you get a bad potato in a bag of potatoes. I think you're shilling for big food corporations, I see you on all these types of videos pushing your fear porn. Can anything alive live in a vacuum, you have avoided that question.
I do suggest you Stop banging the jars. You make weaken the jar
When I asked why the food is so expensive in Canada I was NOT criticizing Canada, I wondered why. A very nice gentleman there in Canada replied my question & told me it is because it pays for medical care in Canada. I can tell you I could save lots because my medical care here in the US costs close to $200. a month & that does not cover it all! If I see a specialist it costs me $ 50. per visit out of my pocket, up front! If I am in the hospital it costs me for the "first 5 days" & then insurance starts paying, but 20% of that costs me too. Usually the insurance co. demands we are sent home after 5 days! The insurance co.'s rule our medical life! Some medications are so expensive people can't afford to have the medication! The rich(and pharmacy co.'s) rule our country!!! The pharmacy Co.'s pay the Doctors to push a certain drug...to the tune of $25,000.00. Here in Michigan if a drug causes harm to a person, we can do nothing about it (such as make the pharmacy co. pay our medical bills). So, we here in Michigan, are their guinea pigs! They were giving me a blood thinner, one size fits all. A man weighing 250 lbs would get the same dose as me weighing 160 lbs. No one ever kept track of my blood reaction to this drug. One year later I had a brain hemorrhage! In a coma two weeks, in a nursing home 2 months!!!!! One bill, of many, was $100,000.00. I am sorry to Canada & it's citizens for making it sound like I was being critical of our Sister Country I love & respect!
We must follow the medical protocol, cheapest drugs first even if they cause harsh side effects. All docs do is send you to a specialist or feed you drugs with lots of "side" effects that you pay for. They love carving you up and taking out parts as well. Rockerfeller medicine is the same the world over. Just look at their logo, snake oil salesmen! We're being taught our body is useless and we were born with all these diseases just waiting to pounce.
@@barbmacmaster5963 yep! I have had high blood pressure for at least 4 yrs (I think more like 6). I mean 180/94 & above...spiking like that all the time. My Dr. was perplexed & just couldn't figure out what to do! He had tried 11 dif. BP meds & just couldn't figure it out! I figured it out myself this month of August 2020! It's a wonder I have any kidneys or heart that will function left! I have trouble with lots of meds. You have 10 minutes when the Dr. enters the room (Medicare pays $200. for 10 minutes). If you (me) don't fit into the mold (one method fits all) then they don't have time to figure out what the problem is! Or maybe sense enough to figure out the problem. They finally (after 5 or more) years put me on a 24 hr. BP machine to see what my BP activity was for 24 hrs. He emailed me & told me that my BP was high pretty much all day...and also, they noticed that I was having trouble sleeping! He wanted to know if I want to have Cpap testing done. I told him NO, I want my BP taken care of...he said to just continue taking the meds he prescribed! I wrote back & told him maybe, if I wasn't taking such a high dose of the "water pill" & having to get up 5 times a night to pee, maybe I could sleep! The story just goes on & on...I am switching Dr. & starting to look for one that can help me! Wish me luck, we both know I'll need it!!!!!! I heard years ago (when I was in my twenties) that the Doctors in Calif. went on strike & the death rate went down! (heard on the radio) I have never forgot it!!!!
Can you confirm that you are using a "pressure cooker" NOT a "pressure canner" I have a pressure cooker, but read not to use a cooker to do canning. I want to do pressure canning, and am always looking for sales on the All American canner,
If you have a cooker big enough to put jars in and a jiggler to have the right amount of pressure you can pressure can
@@coolpop19 thanks Debbie.
Quote from the National Center for Home Food Preservation: "USDA does not have recommended processes for canning in a small pressure cooker. The recommendation for using USDA pressure processes for low-acid foods is to use a canner that holds at least *four (4) quart-size jars* standing upright on the rack, with the lid in place. The research for USDA pressure processes for vegetable and meat products was conducted in pressure canners that are most similar to today's 16-quart or larger pressure canners."
Also consider the Presto Cooker/Canners. I have 3, bought over a number of years. All have worked well for me and are much less expensive than All American, if budget is an issue. Another plus is they are not as heavy. I'm to the age where weight can be an issue. FWIW... been canning since 1972, when I bought my 1st Presto.
Hope the info on size pressure cooker helps.
@@oldtimerlee8820 thank you for your suggestion. I want an All American pressure canner, but due to price, it's beyond my budget. I tried to purchase a Presto, but can't locate one at the moment. Amazon is out of stock till November.
Yes, you can buy canned potatoes in stores,,, and they taste AWFUL,,,,,,,,,
Too boring watching you fill jars.
I think you should of put some salt in the jars. Maybe?