Dry Canning Potatoes and How to Use Them--
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Welcome! Today I'm showing you my favorite way to can potatoes and my favorite way to use them. Totally delish! This is rebel canning. It is not the "approved" way to can potatoes, so follow this method at your own risk. I've been doing it this way for years, and I love it. You need to decide what makes you comfortable.
Let me know if you're going to give it a try!
Dry packing potatoes
xoxo,
Carter
Method:
Thoroughly wash and scrub potatoes. Cut to 1-1.5” size.
Drop potatoes in large bowl with citric acid and warm water. I use 1-1.5T of citric acid for a gallon size bowl. Let soak for an hour.
Drain potatoes in colander. Liberally salt and toss to coat. Let salted potatoes drain for at least 45 minutes, shaking them every 10-15 minutes.
If you do not want your potatoes salted, rinse and dry the potatoes before adding oil. (I skip this step)
Put the potatoes back in the bowl and lightly coat with oil or ghee.
Jar up the potatoes. Headspace is not an issue because there is no liquid, so really pack them in. Do keep them from touching the lid (which might cause issues), but just below that is fine. The potatoes will shrink during the canning process.
Add lids and rings to “finger tight”. Put jars in pressure canner with the appropriate amount of room-temperature water. Close canner, bring up to temperature. Let vent for 10 minutes. Apply pressure gauge or toggle and process 25 minutes for pints and 35 minutes for quarts at the appropriate pressure for your altitude.
#everybitcountschallenge
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Canning:
Mrs Wages Pickle Mix: amzn.to/3pkU9HH I have just started using this, but so far, so good.
Small Canning Rack: amzn.to/3dwiSWO I love this. It has turned an old, cheap stockpot into a small batch canner.
Pomona Pecton (bulk): amzn.to/3PsGEjE This is what I use for low to no sugar canning.
Pomona Pectin (3 pack) amzn.to/3bUgI2L
All American Pressure Canner: amzn.to/3plq9vl This canner is generally sold out, but worth checking. I absolutely love it. I have the 10.5QT version, but if I had it to do again, I would get a larger size for stacking jars.
Canning Tool Kit: amzn.to/3Pn1lgZ Funnel, jar gripper, debubbler, etc.
Books:
Freeze Fresh: The Ultimate Guide to Preserving…: amzn.to/3JXfFLZ A fantastic reference for how to freeze produce for the best end results.
The Pickled pantry: amzn.to/3Ao0Sad I love that there are small batch recipes.
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The Beginner's Guide to Dehydrating Food: amzn.to/3PkLek4 Excellent guide for anything you may want to dehydrate.
The All New Ball Book of Canning and Preserving: amzn.to/3dmchy2 Good resource, primarily for water bath canning, but it does have chapters on other types of preservation.
The Complete Guide to Pressure Canning: amzn.to/3w7TOvE I've made many recipes from this, and most have been huge hits. This is mostly complete "meals" in jars…soups, stews, etc. Great for grab and go on the pantry shelf.
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Preserving Everything: amzn.to/3pj8UuH Super resource for inspiration.
DIY Canning: amzn.to/3PvteUa Good resource for small batch canning.
Preserving with Pomona's Pectin: amzn.to/3SOWw30 A gift from my daughter, I use this all the time. Excellent canning recipes with little to no sugar.
Ball Complete Book of Home Preserving: amzn.to/3bV0Hd3 My first and most used canning book.
Ball Blue Book Guide to Preserving: amzn.to/3QI20e7 The newer version of the one I use.
The Vegetable Gardener's Bible: amzn.to/3JVfCAm Great reference book.
There are lots of questions that need answers! I have posted a Part 2 to this video that will address dry canning options: fries, hashbrowns, a better mash, russets, peeled vs not peeled. How long do they last? How else to use dry canned potatoes? You can find Part 2 here: th-cam.com/video/_qs5p1WEg2w/w-d-xo.html
Dry canned potatoes sound and look like pure crisp indulgence. I did a bunch and have not opened any yet. I am savoring the various ideas of what to do with them.
@@348Tobico Woohoo! Let us know when you try them!
I was sold on the crunch. You explain everything so well that even a beginner (Me) can understand and feel confident canning. Thank you for sharing your knowledge! Can’t wait to try! Many Blessings!
@@deborahsanders9370 Welcome, Deborah! I am so glad to help! Please keep me posted.
I forgot to add the oil!! Will they still turn out ok?
Since you only got seven jars instead of eight, fill the last jar with water and process with the potatoes. Then you will have a jar of sterilized water that you can keep with medical supplies for wound cleaning, and you don't waste that spot in the canner.
That's exactly what I normally do! Don't know why I didn't this time. Happy to have you here, Myrna!
BRILLIANT idea. WOW
Very smart. Will do the same from now on. 👍✨
A great idea and I have been doing this with any open spots in the canner.
That's what I do too
I have been canning for over 50 years and I was taught by my grandmother who began canning in 1906 in a copper canner over an oak fire in the back yard. I can tell you that this was years before FDA requirements. When you water bath meat it is for over 3 hours but I got my first pressure canner in the 1970's so I do pressure can my meat. You can use water bath for pretty much everything it just takes alot of time and you have keep adding hot water to the pot so the water never falls below the rims of the jars. Canned foods have been around for hundreds of years but pressure canners have not.
Happy to have you here, Angela!
My mother hot water bath canned all her vegs. She never did meat because she said that has to be pressure canned.
You CANNOT reach the higher correct SAFE temperature to can low acid foods in hot water bath canning. You could actually boil the low acid product for a month without reaching safe high pressurized temperature ! It’s science.. Great great granny didn’t wear a seatbelt but we do today because it’s safer!😊
Can you do a video on all the things you talked about? I would really love to see it.
Ah great , the best I have seen
Untested does not mean unsafe. I canned rice, butter, cream cheese, milk, dry canned carrots (and it taste so much better than the “approved” method. The first time I tried my rice I was scared but now I do not hesitate to use it. Same with other things. Do your research. This video was a excellent educational tool. Thank you so much. I have not tried potatoes but believe me I will do it ❤
You're exactly right! Folks often miss the distinction between "not approved" and "untested". I posted a video a couple weeks ago for canning Brunswick Stew. I keep hearing that you can't can Brunswick Stew. Ha! Even the National Center for Home Preservation acknowledges that there are so many different recipes for Brunswick Stew that they haven't tried any of them. Tell me about the rice. Do you just can rice, kind of like you'd can dry beans, or are you putting it in soup or something? Happy to have you here, Gara!
@@growandpreserve hi there. I cook long grain white rice. I use 1/4 cup ghee as my fat. I “fluff” rice as it cools. Refrigerate over night. Fluff again before filling your jars. Use pints. Gently tap to fill jars leaving one inch headspace. Process 20 minutes at 10 pounds pressure for my elevation. When ready to use can add one teaspoon water and reheat in microwave. I love having rice available. Heat and serve. Please as always do your own research.
So interesting! Not at all the way I expected you to do it. Thank you so much for the reply. I realize now that I may have put you in a position to take some heat, and I am sorry for that. So far, I have not had any issues with bullying here, but I have seen it on other channels. I will do my best to keep it at bay. I am all for differing opinions as long as they are expressed respectfully.
@@garaf1246 With rice in jars there would only be small air bubbles interspersed and this would reduce your danger level. If it doesn't hurt the taste you could consider dry canning at 15 psi because that would give you an extra margin of safety. Even if you have already had any botulism toxin show up, the microwave might have saved you in the past. Too much heat or temperature or time is always safer than too little.
@@jackieow thank you for your input. I’ve been canning rice for multiple years and botulism spores never been a problem. I pressure can at 10 pounds pressure because I am only 118 feet altitude. Thank you again for addressing this and doing it with such grace and kindness 💕
They didn't have government rules way back when. They had tried and true methods. And we're still thriving as a civilization.
And FYI: I have very little faith in government institutions and their rules at this point.
Thank you for sharing.
Hi, I’m Carol from Alberta Canada. I’ve been canning for donkeys years and I would hazard to say there are very few rebel canners in Canada. We tend to stick to the rules ( however ridiculous they are) and most times even apologize for things that aren’t our fault. I even think there’s T-shirts that say that on then lol. Anyhow I want to say I’ve just subscribed and enjoyed your video. Off to watch some more. PS I have a little rebel in my heart and have canned potatoes like this for a very,very long time 👍😀 Cheers from Alberta.
Way to kick off my day with a smile and a chuckle! I am so happy to have you here, Carol!
@@growandpreservewould the oil make them go rancid in time?
@@maryarcher8484 Potentially over time. I have eaten many jars of these that are 2 years old, and there's no rancid oil smell or taste using avocado oil.
@@maryarcher8484 I think it might depend on the kind of oil you use. Avocado oil is stable at high temperatures. Coconut oil and peanut oil too.
Can you use lemon juice ?
I am very impressed. I have been canning for about 50years now and have even taught USDA canning classes through our local county extension office and was a 4-H leader for 25 years. I have learned that everything I was taught and in turn taught others was not necessarily the only way. I am going to be getting my jars and life out and see how many qts. I can dry can up. Thank you for teaching this teacher something new. Looking forward to seeing at least a couple shelves full.
Deborah, I'm so happy to have you here! I'm also excited that you're getting back to canning!
Finally! A way to can potatoes that isn’t gross!
Gross is right! You're going to strongly prefer these!
I wonder if we can do sweet potatoes this way?
I love your canning, I learned from a lady in Canada how to can milk. I have some about 18+ months old, opened it up and it was great. I am still alive! xoxoxo thank you!
I love it when comments make me chuckle! So happy to have you here, Kompalla1!
Awsome.. can you please maybe post link how to pressure can milk?
@@gardeninggirlct Hi, I just caught your message I will try to find it again, it has been a while but it was on U tube at one time.
@@gardeninggirlct Here is the link I used but there are others I noticed also. th-cam.com/video/YdUQRGaXibU/w-d-xo.html
@@Kompalla1 Thank You so much.
These do look wonderful, however, the traditionally canned method is also wonderful. When you make mashed potatoes with the water canned potatoes, stir in a few tablespoons of instant potatoes when you mash them. They absorb the extra water the potatoes hold, and give them back the fluffier texture that you are expecting. We just love them. The red potatoes canned in water make wonderful potato salad
Interesting! I will try that with the jars of potatoes canned in water that I still have on my shelf. Thanks so much for the tip! Happy to have you here, Sharon!
Its the only way I do it now they turn out wonderful
The instant potato hack is genius. I canned potatoes the first time using the traditional method and even my carb addicted husband didn’t care for them. Dry canned, he can’t get enough. Unfortunately, I cannot indulge in potatoes.
I do the same. The traditionally canned potatoes also air fry really well.
@redshed2020 Nice to know this. I was planning on boxing my air fryer and storing it in the never to be seen again shed. Was taking up too much real estate on my countertop for the use I was getting out of it! You may have given it a reprieve. 😅 Thank you.
9:55pm EST I have used Ball Pint and a half jars for 40 years. Love them!!
Best size for some things, right?
“Rebel” canning, done judiciously, with sanitary preparation methods, following pressure and temperature guidelines, is something I’m quite comfortable doing. I’ve been canning for 45 years, mostly following USDA guidelines, but have enjoyed many recipes such as this, with no problems. I would never water bath low acid vegetables, but I know many who do. It’s a matter of choice. (As an aside, I laughed when you said you’d never can bacon, as I had just finished watching your bacon video.) We learn, grow, and learn new things. Thank you so much for this and all your videos. I’m so happy I found your channel. ❤️
Welcome, Melodie! Never say never, right? You would think I would have learned that lesson before! So glad to have you here!
I'm new to canning and have made the herbed potatoes listed in the Ball canning recipe book I bought. I used the same recipe with my baby carrots. Salt, rosemary and thyme and i added a tsp of butter... liquid was water and chicken broth mix
They are delicious. They made amazing mashed potatoes and for soup. I'm going to try your recipe. I just made ghee the easy way- melted in the oven , instead of on the stove. They turned out amazing. I did half salted and half unsalted butter.
I'm happy to hear that, Desse! Maybe the herbs, butter and chicken broth made all the difference! So pleased you enjoy them. Hope you enjoy this version just as much! Happy to have you here, Desse!
I also make ghee in the oven so much easier.
Never made ghee in the oven will have to try that.
I use my crock pot It’s sooo easy that way
@@tophatyorkies3577 How long do you leave the butter in? Thank you.
Thank you for making the most thorough video I have ever seen on canning, along with using a Canning pressure pot. Very informative, and those taters looked delicious when cooked.
Thank you so much, Alice! Happy to have you here!
Carter,love the way you explain the steps in such detail&also how you show &fix the finished product! After many years of not canning potatoes I am excited to can them again!👏👍
Thanks so much, Jeanette! So glad to have you here!
I honestly don’t know why you don’t have a million subscribers! Such great content. I was binge listening/watching while I made and canned strawberry cordial to add to summer lemonade and sparkling water(You don’t need to add sugar, honey works beautifully) Thanks for all of the canning inspiration!
Thank you so much, Journal Revival! I hope You Tube is listening to you! July 26 will be one year since I posted my first video. It takes a very long time to get YT's attention. Things are moving along well now. I do worry a bit about the day I won't be able to answer all the comments, but I guess we'll cross that bridge when we get to it! Your Summer drink sounds amazing! Thanks so much for being here, JR!
@growandpreserve nice i eat potatoes once in a blue moon i live alone so this wont work for me...if i was a potato eater would do in a heart beat with seasoning!
@@beebeej1 Careful...they might make you a potato eater! 😘
@@beebeej1 I live alone and can in pint jars. Makes 2 meals. I could eat a whole jar, pint, by myself! Easy.
@@growandpreserve Yes. Who doesn't love fried potatoes? lol.
Absolutely love this idea! I will do this as soon as I get a crop of potatoes. I canned up pork & chicken and some people think I'm nuts! Can't wait to try this!
We don't think you're the slightest bit nuts! So glad to have you join us, Bob and Robin!
They aren't gonna think you're nuts anymore when the electricity goes out for days and you're the only house on the block with edible pork and chicken. Rock on.
Totally agree!@@mytwocents777
I've been canning for around 50 years, and "rebel" canning has sometimes been a norm for me. I love the idea of dry canning potatoes. I have tried following the "accepted" canning for potatoes one time, and they were awful so never did them again! I'll be doing dry canning this afternoon. Thanks for sharing your knowledge!
Great, Kathy! keep me posted. Glad to have you here!
Thank you for having the courage and common sense to TRY something out of the norm 👍 not every move in life has to be done with fear. If this process did not work, you would have surely known prior to 10 years of doing the process with success. I for one recall my relatives canning many things that people freak out over now. So silly. And I too have tried to eat those nasty mushy no skin by the book potatoes. They are just 😝 gross. Lol. Common sense rules.... If you open a jar and it smells BAD...don't eat it! If it loses its seal on the shelf , DONT eat it! I am doing a batch of your method today. Very Exciting!
Thank you, Sunday! I'm so glad you are going to try these. I have a feeling you are going to LOVE them! And yes, sadly common sense is lacking in so many things these days!
Botulism has no smell or taste. Something to consider.
I've been water bath canning for a few years now. I've been afraid of pressure cookers/canners ever since I first saw "Breakfast at Tiffany's" years ago, so I've never even given this method of canning a thought. What I appreciate most about this video is the detailed explanation of how to use the canner. Now I'm ready to try it. Thanks so much for your thorough explanation.
Jade, I'm so excited you're going to give pressure canning a try. I totally get that it can be intimidating at first, but you'll be an old pro in no time! Keep me posted. And welcome!
I'm going to try this. I love the way your potatoes looked crispy out of the oven. Incredible.
So glad you're going to give them a shot. They are so delicious! Happy to have you here, MarLeigh!
I am going to the store as potatoes are on sale. Neither my husband or I like canned potatoes the approved way, we are going to try this! I also plan to then cook some in the oven the way you did, we love our potatoes crispy. Thank you!
My pleasure, Anita! I hope you love them as much as we do! Keep us posted. Happy you’re here!
These are the best potatoes! I just did my first batch yesterday and I had 3 jars that didn’t seal. Oh well it happens. So I opened a jar this morning and diced them up and added bacon grease to the pan and fried them up. They were delicious. I will be doing more, because I don’t think these are going to last very long, because they are awesome. Thank you.
Woohoo, Linda! So glad you like them!
wow what a detailed description, I will for sure be making these, i ordered my citric acid, thanks for doing this video,
Thank you so much, Rolland! Happy to have you here. Can't wait for you to try these!
I'm so glad you mentioned how terrible canned potatoes are. I will give this a try! I'm not against rebel canning as long as it's safe. I'm a new subscriber 💚
Woohoo! let me know what you think!
I started dry canning last year.
Potatoes, Butternut squash, G. Beans, Beets, Carrots. All are preferable over the water canning. I Don't add any butter or salt to anything. Just packed tight.
I’m going to give it a try over here in London, UK. Funny enough, I’ve got a dozen vintage jars that are 750ml (that makes it a little over an American pint and a half). And yes, I do use various brands, style, age and types of preserving jars over here simply because, when I can get them secondhand, I do. So, I’m looking forward to giving these a go with the Maris Piper variety of potatoes which is described has crispy outer, floury and and fluffy texture when baked. 😀
I love that you have so many wonderfully different jars! I bet it makes for a beautiful pantry! And those potatoes, Maris Piper. They sound delicious! Enjoy! 😘
@@growandpreserve Im in Ireland and we grow and eat a lot of potatoes - my only question is how long you can keep them on the shelf - thank you
I have eaten MANY 2 year old potatoes canned this way! Happy to have you here from Ireland, FullofHope!
@@growandpreserve yes - Im a new sub today 🥰
@@Fullofhope222 Love that!
Great video and so informative. By the way, I think the FDA should get its rules from you and all the other ladies out there that have been canning for years - true experience. Thank you so much for this great tutorial! God bless.
Thank you so much Judy! I would definitely like to see some updated guidelines so folks aren't so terrified to can recipes that haven't specifically been tested yet. Unfortunately, I don't think we're going to see those anytime soon! So glad to have you here!
Never heard of this until today. I am just getting ready to can potatoes. This sounds like a winner. I am a total rebel canner. 😂 thanks so much!
Welcome! So glad to have you here. Keep me posted on your potato canning!
I just canned for the first time in my life. So pumped! Did your dry canned potatoes in my pressure cooker and in my electric pressure cooker. Had both of them going at the same time. Wish I could post pics.❤🎉😊🎉
Congrats, Dawn! I assume you meant that you processed them in the pressure canner, not the pressure cooker?
@@growandpreserve , Yes. My bad. I meant to say Pressure Canner. I canned 28 quarts of Brunswick Stew this week.💕
I have not been in favor or rebel canning but my favorite channel Homesteading with the Zimmermans foes dry canning with potatoes I trust her so you’re in good company. I like your canning videos
Thanks, Bonnie! Good to have you here!
I trust her too. The first video I watched she was water bath canning and I about died when she said she was taught you don't have to cover the jars with water, just enough water to the product in the jar. The more I thought about it the more comfortable I am with that.
I jist read an article all about how you can't can cured meat like bacon or ham yet their 'exception' recipes were things like ham and beans , bacon in soup etc... why is THAT OK but not to just can a jar of it? Makes no sense. Either it's safe or it's not. Not only a 1/2 cup is safe or whatever amt in the recipe.
Im definitely going to try these. Ive recently just canned a few things not approved and they have all turned out fine
Yay! I hope you'll like them as much as I do! Happy to have you here, Omasharonie!
I’ve never heard of dry canning potatoes, I’ve dry canned beans and corn and rice just in the oven those are completely different. This was a fantastic video for me to find!! I love love love this idea! I canned potatoes years ago the regular way, they’re still sitting on the shelf, they’re gross. Thank you, thank you for doing this video!
Hooray! So happy to have you here, Lynn! You’ll have a hard time keeping these on the shelf! 😋 Glad you’re here!
I am very excited to do this. We all need to see the old way canning. Science has lost all common sense. I have heard of this method, but I could never find any instructions. I do can meats and fish. I am very confident with your method. Between the citric acid and salt preparation, I have no hesitation in using this method. Thank you very much from North Dakota..
Yes! Common sense does seem to be a lost art these days, doesn't it? I'm so happy to have you here, Sunny. Stay warm up there!
You can look for old Amish canning books.
First time viewer and subscribed. Love the video and how relatable you are to the camera and your viewers. My mouth was watering seeing you eat smashed potatoes. Been years since I have pressure canned anything but this method certainly looks familiar. And I descended from a long line of rebels. My grandmother always said, the most important thing about canning is that everything must be clean. Before we added any fresh canned jars in the pantry they were washed or wiped with a mild bleach water solution.
No bugs in her house. Enjoyed this video thank you very much.
Donna, thank you so much! I am so happy to have you here! I'm pretty sure you need to pull out that pressure canner! I agree about the cleanliness. I love the ritual of washing my finished jars and preparing them for the pantry.
Thanks to your channel, I am making my second batch of dry pack potatoes, and we love them. I was reading the comments and was amazed to read about the rice and carrots. I will be canning them soon. ❤
So glad you love the potatoes, Kathy!
Thank you so much. I hate canned potatoes in water. And sometimes my garden potatoes start sprouting too soon. So now I will be dry canning potatoes. I love this so much. I will be doing sweet potatoes as well. I will be dry canning carrots as well.
Wow! You're going all in! So happy to have you here!
Howdy Carter! I just found you, and I subscribed. In 65 years I have learned that I don't have a lot of trust in everything "they" say. I love a little rebel! I have never liked canned potatoes and I have mostly depended on dehydrating them. Also, the way you cooked them looked delicious. I am going to have to try this method! Texas Deb 😁
Thank you so much, Deb! I am so happy to have you here!
I hope you come back and post how you liked them!
How do you do dehrated potatoes? Please
@@corriehordyk3342 I either slice them about 1/8" thick, or shred them like hash browns, blanch them in salted water, dry them a little on a towel then lay them out on my dehydrator trays. I can't remember the temperature but it's around 120-125 until they are completely dry. I tried diced potatoes before, but they didn't dry completely and the molded in the jar I put them in. For shreds, I use silicone mesh fabric so they don't fall through my trays. It's so much better than store bought au gratin potato mixes, you make your own sauce, or add to casseroles. Texas Deb ❤️
@@godsgreenacreshomestead708 Hello, I am a Texas Debra! There is so much good info in the comments. Plus the great video on dry canning potatoes, rice, carrots i.e.! Have a beautiful day!
I did this yesterday for my first canning of anything ever! They turned out great. I just had to try a jar to go with our main meal today, gouda sausage, peppers, onions and the potatoes. These will be great for making camp cooking easier, the meal I did today and Green Chile Stew are our favorite camp meals, both use potatoes. Tomorrow I’ll be trying the pickles from your video. Thank you!
Yay! Thank you so much for letting me know! So glad you love them. Welcome, SC!
My husband just dug up several buckets of Kennebec potatoes from the garden. Looking forward to trying this method.
Wonderful!
I bought a couple of big bags of potatoes, planning to can them in water or broth, but this end result is so much more appetizing, and a bit easier as well. I'll be trying it soon! Thanks for sharing. I have had good luck with a couple of rebel canning recipes I've gotten from Amish friends. I usually keep those items for our own consumption, but so far they have been perfect. I think I could probably eat a whole pint of these potatoes easy! I'll be using quart jars for my husband and me, unless I find those cool 3 cup jars, too! Your new follower, Marie.
Marie, I am so pleased you're here! Amish canning recipes can be a great resource! Glad you've had so much success with them.
Classico pasta sauce jars are the same size and can be used for canning
I did 14 quarts following this method and they're gone! My family loved them.
Now I'm about to put up 50lbs worth in hopes they get us through the winter.
So worth the extra effort and time because it saves so much time (and money) and the best thing is they don't sprout or go wrinkly or soft once you put them in the jar! 😂❤
That's fantastic, Janice! Thanks so much for letting me know!
Just found this video. I have 9 of those exact size jars of dry pack potatoes in the canner at the moment. Looking forward to seeing how they turn out. The family aren’t keen on the potatoes preserved in stock or water.
Excellent! I bet the family loves these. So happy to have you here, Kerry!
I am super excited! Just got home from Hobby Lobby and found those wonderful jars! Marked 3.99 and then half off of that! I got the last 12 on the shelf for 1.99 each! Thank you for sharing the info on those! So happy! 😊
Nice score! I only have 4 of these jars free at the moment. I may need to make a trip to Hobby Lobby myself! Thanks for letting me know!
@@growandpreserve sure thing! We re in Tulsa Ok but I am sure their sales are everywhere. Sale ends August 5th : )
Canning my little potatoes today with your method. I laughed when you said, “ I don’t think I would can 🥓 bacon”. LOL! I recently saw a video of yours & you’re canning bacon & sausage, which I will be doing…again. 👍🏼 25:18 ❤
I know!! Never say never, right??? I love my canned bacon.
@@growandpreserveI saw that video too! 😉
Hopefully I've learned my lesson!@@judd_s5643
i am staying up watching your channel ,i called my daughter and told her to check you out love this i have been canning for 50 years and learn something new daily
Welcome, Dell! I am so glad to have you here!
I loved this video!!! I absolutely can’t wait to try it!! Love how throughly you explain the technique!!
Thank you! And welcome!
I absolutely love&appreciate your posts on the dry canning of potatoes!You explain&demonstrate in such a fun&informative way! I have been canning for 55 years but,never canned potatoes! I’m totally doing this!Love crispy potatoes!👏👍💃
Thank you, Jeanette! It's time you canned some potatoes! So pleased to have you here!
They look fabulous. I've canned potatoes in water but will definitely try dry canning them for sure. Thank you so much.
Great! Hope you love them. So happy to have you here!
I watched a lot of these dry canning potato videos and liked yours the best. I tried it today with 15 pounds of russet potatoes that I found on a special sale. I wanted to share with you how I drained them after adding the salt and oil. It created so much liquid by the time I was getting them in the canner. I thought it was too much in the jar so I came up with this idea. Thought I’d share it with you and your subscribers. I Took. A woven wire rack that’s used in baking sheets and placed it over one of my sinks. I placed the potatoes with salt and oil in the jars. I Put a paper towel over the top, placed them upside down on the wire rack over the sink and just let them drain until I was ready to put the lids on and start the canning. It worked out great. Hope this helps. Thanks for a great video.
Very creative, Carlota!
I have 15 lbs of Russets and will do this today. Thanks!
@@CarlotaCarverThanks for the tip. They turned out great!
Hi Carter,
Fried up a jar of hash browns this morning that I canned last month. WOW! More will be going on the shelf soon! We love them. ♥
Woohoo, Vicki!
You've convinced me I need to try this! I just subscribed to your channel because since I recently found you, I've learned so much. Thanks for sharing your kitchen adventures with the rest of us!
Welcome, Diane! Happy to have you here.
I use 24 Oz jars to can sweet breads. They slide out so easy!💕
Nice, Barb! They're such an awesome size!
Where did you find the jars!?!
I love your presentation and you are a delightful presenter and educator. I wish you were my neighbor.
Thank you!
Great video I’m in the UK and new to canning, we can buy canned potatoes in the supermarket but they’re awful.
I bought a presto canner from USA a few months ago, I’ve done ugly chicken and beef and they’ve turned out so tender.
I’m going to try your recipe with Maris Pipers they’re similar to the potatoes you’re using.
Great, Carol! I’m so glad you’ve been able to start canning. It really opens a whole new world, doesn’t it? These potatoes will be nothing like the store bought canned potatoes. Enjoy them. And Welcome!
New subscriber here. Thank you for explaining everything so thoroughly. I bought a canner a few years ago but for some reason I have been timid to give it a try. I love preserving and have water bathed/dehydrated, etc for years now. I will definitely be trying this method of dry canning potatoes as they look wonderful.
Welcome! We need to get you pressure canning! I get the intimidation because the canners look so crazy and make all those wonky noises. But, give it a time or two and you'll be long past that! Good to have you here.
So glad I found your channel today! I do a small amount of rebel canning, but had never found a recipe for potatoes that looked good until now. I'll definitely try this! As for the USDA, in all my years of canning, my faith in any government agency has waned, especially with this crazy administration. We definitely need to do what feels comfortable to us as individuals, and I have adopted the "my kitchen, my rules" approach, that not only includes canning methods, but also the reuse of commercial jars. Think about it. We reuse "canning" jars all the time. If the product in the commercial jar was canned, then the jar is safe for canning, just so long as you use lids that fit.
Thank you, Carol! I really think you'll like these potatoes. So happy to have you here!
@@growandpreserve The problem with commercial jars is that they may not handle the long high temp which didn't happen from the original food processor who use other preservatives to help preserve the food without as much heat.
Well, Carter, I followed your directions and the only deviation was I had no citric acid. So, I put 4 Tblsp of Real Lemon Lemon juice into the warm water instead. Seemed to do the trick. I used pink Himalayan salt to draw the water out of the halved potatoes. I live at 4,200 ft above sea level, so I pressured cooked them at 15psi at 35minutes + and additional 10 minutes to adjust for altitude. They turned out fantastic, no discoloration.... can't wait to taste them. Thanks for your channel.
So glad for the report on using lemon juice, Jim! Can't wait to hear what you think when you taste them. Keep me posted.
Thank you for sharing this method. I never liked potatoes in a can. - Laura
You're welcome, Laura! I'm glad I'm not the only one who doesn't like regular canned potatoes. I think there's a good chance you'll like this method. Please let me know if you give it a try. Thank you for being here! xoxo
Thank you so much for this recipe! It’s the best I’ve tried and is the only one I’ll use in the future. I was so excited to try these and made them them same way and added minced garlic, shredded sharp cheddar and yogurt on the side. Yum! No more watery nasty tasting canned potatoes.
Fantastic, Barbara! Thanks so much for reporting back!
I am definitely going to try the potatoes this way, nothing worse than gluey potatoes. For years I never pressure canned anything. I would put the food into jars while it was boiling/simmering put the lids on turn the jars upside down and cover with a towel. Next day I would turn the jars up right and check to make sure they were sealed. I never had a jar not seal until I started pressure canning.
I hope you love these as much as I do! So happy to have you here, Caren!
I got 14 quarts of larger cut potatoes and 10 pints of hash brown potatoes from 25 lbs of potatoes also with the Classico jars were one and a half pints ( don't know where my mind was when I wrote quarts lol ) and I use them too for my canning ... I just love this method I found watching you so thanks again Carter ...
Nice! Enjoy those potatoes! I need to do a big batch before the garden chores really heat up.
I absolutely LOVE the pint and a half jars! You can't find them very much anymore though. . Wish I could find them, I'd buy more of them. :) GREAT video! Thank you!
Just found them on Amazon different I think it was like Vernon anyway anyways the beautiful Diamond cut jars that we usually use for jams in a 22 oz you ounce I just got them today all of them can't wait
I love them too! Happy to have you here, Lisa!
Oooh! I'll have to look those up!
It may be just in the South I don’t know but, if you have a local Ace Hardware Store in your area they carry this size jar and will order for you or you can order online to there store or home delivery.
I'm with you when it comes to canned potatoes. The approved method taste metallic to me. My family loves them, but not me. I will try this. Thanks for sharing.
Hope you like this one better! Maybe your family will too. ;-) Happy to have you here, Neppie!
Yes the metallic taste.. yuck
I will absolutely try this recipe. Thank you for sharing.
Wonderful! Happy to have you here, Jenelda!
I just found your video this morning while contemplating how to preserve the potatoes we will be harvesting soon..... I will be rewatching it with pen & notebook in hand, as this looks amazing! Subscribed, liked & saved! Blessings from NW Florida!
You're awesome, Brenda! I'm so glad to have you here. This video will also give you a couple additional formats for canning potatoes. th-cam.com/video/_qs5p1WEg2w/w-d-xo.html
I've been doing mine dry for a year now and I love them so much more. But they do brown. So I'm excited to try the citric acid tip!
Great! The citric acid will help tremendously. Glad to have you here, Mom of many!
Does the citric acid and liberal salt need to be rinsed off?
All I canned last year (my 1st time canning potatoes) I’m tossing out as they look slimy! This looks great so bought more to can this year! Wish I’d of bought one of those canners when had the chance.
I think you'll like these much better!
This looks wonderful. I'll be doing this. The lids we use today are a little different formulation. The old ones still need to be heated.
Happy you're going to try it Marilyn! Happy to have you here!
I can't wait to try this method. The USDA hasn't spent the money to try every method, nor do they want to. Can away Ladies!!!
I think you're going to love them! Come back and let us know!
These look fantastic! Great video, new sub here, and excellent job in explaining things. I did the non rebel way, and they turned out like you said, terrible. I'm going to try this way, thank you for this and I did watch your part 2 as well, very good!
Welcome, Jack! I think you'll much prefer this way. So glad to have you here!
@@growandpreserve Glad to be here!
I'm going to do this with great joy. I appreciate how clearly you teach and I love that you're a rebel canner. I'm a rebel in many ways and canning is just one of them. I've subscribed because I know this is a match. God bless you and thank you for taking the time to share your knowledge.
Thank you, curr c! So happy to have you here!
You don't need citric acid, use salt in water, they will stay white as good as citric acid. You don't need to wait 30 minutes either. Just use 2 tsp salt or less n the same amountof water she had, dip them and carry on
Thanks for your input. I have never tried them without the citric acid.
Thank you for your impute, your way is less expensive. I just hate having to pay shipping on everything now.
Hi! First time ever I’ve seen your video. Just wanted to let u know (in case you don’t alrdy) that ghee is the lactose intolerant choice of “butter “ as the process if making ghee (very simple) removes the milk fats, the product that people are intolerant to, the lactose. It’s also keto friendly and u don’t need to use a lot. I made it a few times now. The last and best one was done by heating butter in mason jars in the oven on 170F til it separated with my assistance then ladled ghee off the top of each jar and stored the milk fat separately. Ghee has a very long shelf life also.
Thanks so much for the info! I've tried ghee before and still did not react well to it. Perhaps I'll give it another shot. It would be nice to have that as an option. I'm a little gun-shy to try it, but hopefully I'll get there! Thanks for being here, LadiVamp!
@@growandpreserve try making your own and strain it really well to get all the milk fats out. It should be very clear with the golden butter color. Some people use cheese cloth but I just use pure white clean wash clothes with my little strainer. I actually had the best results from melting the butter (salted or unsalted doesn’t matter) in the oven on very low (I was going to preserve the butter in mason jars but decided it was too pure of a ghee to waste it) so I scooped the clear liquid off the top and it’s been the purest so far. 😊
@@ladivamp Nice! I'll add it to my list. I'd be thrilled if it worked for me!
I have canned potatoes years ago and I totally agree that they were not very good. I will definitely try this way, they remind me of my Granny's fried potatoes she use to make for us when we were children. I really enjoyed watching. Thanks from Vonore TN
Welcome, Vonore! I'm also in TN. :-)
I liked this. My only concern is the timing. The USDA pressure cans a quart for 40 min and a pint for 35 and those potatoes are peeled. I may try it with the higher canning time.
Most of your vitamins are in the peel and they're great in mashed potatoes
I just found you , I don’t understand why I’ve never seen in my feeds until recently? Putting you on top of my list because how you explain what your doing and preparation.
I’m so glad to have you here, Tracie! I’ve spent the better part of 10 months trying to understand the YT algorithm. Still not sure how it decides whether or not I show up in appropriate feeds! Regardless, I’m glad they finally got it right!
I love those jars. I haven't seen them but I am going to look for them now. We don't have a Hobby Lobby but maybe they ship or someone else has them. I am going to try these potatoes. They look great and not mushy or sticky.
The jars are cool, aren't they? I hope you're able to find some. If not, these potatoes will work perfectly well in either (boring!) pint or quart jars. I hope you enjoy these potatoes as much as I do! Thanks for being here, CF.
I just found your channel and I am so happy! I am picking up 50lbs of red potatoes in the morning and I am going to can them. Love your channel!
Welcome, Sandy! I’m so glad you’re here! I can’t wait to hear about your potatoes. I predict you’re going to love them! 😘
Yesterday I dry canned russet potatoes….now I’m a little bit afraid to eat them 😂 does anyone else do that?
Funny! Once you try them, you’ll never want them any other way. I used to not want to eat my home canned food because they looked so nice on the shelf! 🤷🏻♀️
Totally understand. I have canned a few things, have them on the shelf but am afraid to eat any of it. I think it comes from the die hard USDA approved canners that tell us we haven't killed the botulism spores......
@@bettyosborne1226
Exactly…
@@bettyosborne1226 You're right, and isn't that a ridiculous shame? It's the "guilty until proven innocent" approach. Until something has specifically been tested, It's "not approved".
I water bath canned pickled eggs for the second time now. They are dee-licious 😃
I really love those potatoes, and my grandson really loves them. Thank you very much. I also canned chicken breast, so good and delicious!
So glad to hear it, Sandra!
My husband loves making potato salad from the potatoes I've canned. But I do them raw and that is all we use them for.
That sounds like a good option!
Great instruction Carter! As long as it’s safe, I’ll try it. Thank you for bringing us along. I’m a new canner and hungry for info. Appreciate you!
You're welcome, Frank. Good to have you here!
We are absolutely loving these potatoes!! I wish I could share the pictures. I am going to can a lot more. My kids love them too. Thank you!
Hooray! So happy to hear this, Heather! Thanks so much for reporting back! 😘
They turned out fantastic so this will be done again and again thank you
Woohoo! Thanks so much for reporting back.
OMG CARTER! I LOVE IT. MY FAVORITE BREAKFAST IS CRISPY HASH BROWNS AND PINTO BEANS. THIS WOULD WORK. THANK YOU FOR SHARING.
You are so welcome!
I just began watching you today and subscribed. I am a positive person and think there is enough proof that your way and the Amish people’s ways work. My mom and grandma only WB can their tomato and green beans. I am so leery of pressure canning but want to. I was never around one until my mother in law taught me how to use my pressure cooker. I absolutely love the segments on canning potatoes, the comparison to air fryer, stove top and mashed. Potatoes are the number one item I want to can because my husband HAS to have them every day at dinner. Thank you so much for such an intense videos at canning. I think I am about ready to purchase one of the new electric canners and maybe use on my deck to jot heat up the house why canning. Outside I would like to have a propane with cooking eye to use a pressure canner to ALSO cut back in heating up house in warm months
Welcome, Cathy! Good to have you here. These days I primarily use my Presto Electric Canner. I love it. It's perfect if you're new to pressure canning. I also don't notice that it heats up the room like the stove top pressure canner. If you haven't seen it, I do have a video on it too: th-cam.com/video/Ex-hu7zbZYQ/w-d-xo.html. Please feel free to ask any questions as you go along.
I’m new to canning and came across this video. You gave me the confidence to try this method. Thank you so much. You’re awesome!
Welcome, Sharon! Glad to have you here.
Sweet potatoes with this method? I did a batch, not satisfied. But not giving up. This is one of my staples.
Thank you.
Glad you like these! I haven't heard anyone having tasty results from canning sweet potatoes. As mine are nearing the end of their shelf life, I cut, roast and freeze.
I will definitely be trying this recipe, they are so crunchy. I love them like that yum 😋
Yay! I bet you'll love them!
I completely agree with you about the glue textured and glue tasting regular approved method of canning potatoes! Nasty. These look delicious so I'm going to give it another try! Thank you! Oh and I canned bacon! 😂 It was really good to add to recipes. You cook the bacon first though almost all the way. It makes a little bacon grease so that I was also able to fry potatoes or eggs in the bacon grease left in the jar. I don't think I'd want to eat canned bacon straight from the jar all the time because the texture is different... but only a little different. Trust me, I was grossed out too when I ran across the rebel bacon canning but I had to clean out my freezer and I had so much bacon! Because of that, I overcame my fear of it and I'm just surprised that I loved it for recipes so much! Anyway, thank you again for restoring my faith in canned potatoes.
I think it's a sign. It's time for me to can bacon! I just watched Rachel at @That1870sHomestead canning bacon. Now you too. I think it's meant to be! Thanks so much for the inspiration! I think you will MUCH prefer these potatoes. Also, try the dry canned fries and hash browns in this video: th-cam.com/video/_qs5p1WEg2w/w-d-xo.html. I just made another huge batch of them yesterday. So glad to have you here, Michelle!
You are a very good teacher and I am so glad I found your videos ❤ first time canner and I wanted to learn the best way to can potatoes and meat. Glad you explained why you can potatoes this way as I was concerned about how they would be canning the other way. Looking for a meat video from you next! I also watched your soup videos❤️. Thanks
Welcome, Pamela! After all these years, this is the only way I can potatoes. I predict you will like it! ;-) I have several meat canning videos, please let me know if you're looking for something specific.
I've never heard of this 'dry canning' method before. Glad your video popped up because I want to try this
So glad you’re going to try it! I love them. Happy to have you here, Tamara!
Appreciating the warm welcome ♡
watching from Saskatchewan Canada, and I am definitely going to try this method. We also do not care too much for the potatoes canned in liquid - I could NEVER use mine in a potato salad, but we do tolerate them pan fried. Now I am off to watch Part 2
Awesome, Batteries! I think you'll much prefer them this way. Keep me posted. Good to have you here!
@@growandpreserve I finally had to get some potatoes canned up, and tried this method. One jar didn't seal so that was breakfast... I much prefer these firm potatoes over the previous mushy ones! I've got about 80 pounds more to go, but after today's 20 pound batch, I will take a break!
So glad you like them! 80 pounds more to go! Wow. You have your work cut out for you. You definitely deserve a rest! @@batteriesnotrequiredtoysth7271
I never tried dry canning before it's exciting I hope to try it sometime.
These are really tasty!
This is an answer to my garden grown potatoes!
Mine are so good and i want to store them!
I always dread canning but this will be worth it
I think you'' find this method worthy of those garden fresh potatoes, Rebecca! Keep me posted.
Carter we did 50lbs of Yukon Golds in 2qt containers. Because they were pretty big the first batch I did 45 minutes. That was too long. The second batch I did 35 minutes and they were perfect. We also opened one today to a made your crispy oven baked potatoes. OMG. Not only were they super tasty but unlike other canned potatoes they tasted like fresh potatoes. Not like the awful water canned version. We’re going to give all of our old water canned potatoes to the chickens and replace them with your version. I would highly recommend these to anyone.
So glad you like them! Thanks so much for letting me know.
I just found you and am always up for trying something new. I will eat the regular canned potatoes by rinsing and draining them and I either put garlic and butter and heat in microwave or I put a cheese sauce over them and heat in the microwave. I did not like mashed potatoes with the canned potatoes done the regular way. I can’t wait for the potatoes to get harvested because I will definitely be trying some of these. The roasted potatoes looked amazing!
My Dad said that during the depression his Mom would can beef and pork and the just put a layer of grease on the top. My Dad died at 80 so obviously she knew how to make it work. Thanks a bunch!
Yay! Glad you’re going to give them a try! I’ll be restocking when my potatoes come in as well. Love the story about your dad and grandma! However did we survive without the USDA telling us the rules?! 😉 Happy to have you here, Denise!
grow my own potatoes this year and can wait to try dry canning them your way. It looks and sounds good enough for me. thanks so much for your help, DC
My pleasure, Donna! Keep me posted!
Thanks for explaining your American Pressure-Canner. I have a Presto, and have to come back to it time after time while it is working on whatever product, to adjust my burner to keep the correct poundage! It is not easy, and is very time consuming. But, it is expensive and so I will keep it.
Absolutely, I am a use-what-you-have kind of girl.
Yeah. I agree! The canned potatoes I have have a funky smell and taste. You have to doctor the crap out of them to make them good. And btw they did seal perfectly.
I agree! Hopefully you'll try these and love them! Happy to have you here, Brenda!