Canning Potatoes - The French Fry Cut
ฝัง
- เผยแพร่เมื่อ 24 ก.ค. 2020
- #herhomesteadskills I have been gardening, quilting, soaping and canning for most of my life. I believe there might be some value to documenting some of the skills I have learned over the years. I appreciate you joining me on this journey. We can all learn something from each other, and I hope to gain some insight from other peoples experiences as well. Please Like, Share and Subscribe to my channel and feel free to comment on the content.
Purchase A Harvest Right Freeze Dryer: affiliates.harvestright.com/2...
Welcome to My Amazon Store: www.amazon.com/shop/herhomest...
"As an Amazon Associate I earn income from qualifying purchases."
~ Love Letters From Grandma: amzn.to/3Tx6it6
~ Love Letters From Mom: amzn.to/3Tedfil
~ MASONKING Mason Jar Sealer: amzn.to/4c8sHnV
~ Masontops Pickle Pebble: amzn.to/49L9HcL
~ LetPot Hydroponic Grow System: amzn.to/3SQvzwy
~ Salton Vitapro food Dehydrator: amzn.to/3OPc1aE
~Starfrit Chopper: amzn.to/3xLdI3a
~ 23 Quart Presto Pressure Canner: amzn.to/3TaP9W0
~ Apple Peeler With suction Cup: amzn.to/3T4SuWs
~ Zacme Pasta Maker Accessories Attachments for Kitchen Aid mixer: amzn.to/48s2A8n
~ Marcato Atlas Pasta Machine, Made in Italy, Silver: amzn.to/49u71AU
~ LODGE 8.5 x 4.5 Inch Seasoned Cast Iron Loaf Pan SKU: BW8LP: amzn.to/3SQENco
~ Fitville: fitville.refr.cc/herhomestead...
Mailing Address: P.O. Box12534 Martinway Plaza,
Weston, On, M9R 4C7 - แนวปฏิบัติและการใช้ชีวิต
Mrs Tony I am watching this again. Last year was my first garden and I want to make these so watching and learning
Awesome!
Great idea! Thank you for sharing! Much love to you and yours from Canada!
N B'er...Thank You...back at you from a fellow Canadian!!
I am in Ga. Now. Trying to get it together... Living the ground is red clay so I think raised garden is better for us. Not going to be a lot bur at least we'll try
Thank you for all y'all do.
This is the first time seeing this done. I’m picking up some potatoes today. 👍🏻👍🏻 thank you 😘
Kelly Dolan...You’re welcome 😊
I have just found you and your videos. Great content!... and its nice to find a Canadian friend on TH-cam 😉. Keep up the great work! Sending peace and love from NW Ontario!
Donna Burley...l could use all the peace and love I can get...awesome! p.s. back at you!!!
Thank you for your lesson. I made the same and it worked out fantastically! You are a great inspiration to us all. Stay well and blessed.😊
Awesome! Thank you!
very much appreciate this video, thank you for your hard work!
My pleasure!
Very informative especially for people who have never canned. Thank you.
Glad it was helpful!
These make perfect french fries. This is my 3rd batch & my first time to hand peel & cut 50 pounds. I'm just thrilled with your recipe. Thank you & God Bless
Burl Faulk II...Awesome, Glad you like them!
Brilliant. I am going to try this, for sure.
MQ....Have fun!
First time canner here. And I’m going to attempt to do these potatoes. Thank you so much for making this video. I really loved it, because you were quick and to the point. I didn’t need to watch for an hour to learn . I’m below 1000 ft so I’m think I’m the same processing time.
Phyl...You will be an expert canner in no time at all...You are so welcome!
You inspire me! Now I know what to do with all the potatoes I am growing.
Great information. Thank you for sharing.
Thanks for watching!
Had one of these for 59 years. My four kids thought we were in a fast food dinner when I cut the spuds this way. Mine was just as tough to push down. Lost a few inches of skin over the years. Lol. Still use it.
Dennis 'n Sharlene Parker..yup, still easier and definitely more uniform than using a knife.
I have a vintage one, still in the box, with a shoestring blade too. I wonder of my mother ever used it. I was thinking yesterday that if I put a cookie sheet on the floor and put the cutter next to it, I could probably step on it with my foot! Mine is totally made of steel, by Ecko.
I ended up using my vadalia onion cutter - just ended up with shorter pieces but it worked great.
Just a great video . thank you for sharing
John Werner...Thanks for watching
I struggled for weeks to locate you in TH-cam and finally. ISO glad I found you and now I have subscribed to make sure that I don't lose your videos. Thank you for continuing your videos. If you can please make one in Canning on a pressure cooker. I'm just gonna get started in learning how to do that and I would appreciate knowing your expertise advice.
This is one playlist that I have for Pressure Canning, There is another one as well: th-cam.com/play/PLBjZ1u3irTdscMCQYJTFKLkfoBD1QaOvd.html
Thank You cheers from Pennsylvania Blessings 🙏🙏🙏🇺🇸🇺🇸🇺🇸👍👍👍
You're Welcome!
I didn't know you could canned French fries, I gotta try this!
They look great...I will try this
Joann Fortune Awesome, my one mistake was using regular mouth jars. Try using wide mouth jars if you have them available, It sure makes it a whole lot easier to slide them out of the jar when you want to use them.
What a great idea! Will try it myself this weekend with some Yukon golds.
amatarrese, Yokon golds should work out great!
Hello from your newest subscriber in Australia :D Thanks for sharing
Welcome Kerry Lacey from Australia, Thank you for subscribing!
Hi, I have a french fry cutter just like that and if the potato is kind of large, I just slice the end off towards the slicer and it goes through just fine.
Just wanted to share that I canned a batch without the pickle crisp and with the pickle crisp. The fries with the pickle crisp did hold their shape and not break during the process. When eating them we did not notice a difference in the texture or taste. I will continue to can using the pickle crisp. Thanks so much for sharing the recipe!
Linda Poe...ok...I have never tried using pickle crisp although I did purchase some a while back.
Which pickle crisp did you use, how much and if anything other than water? Thanks so much
How much pickle crisp.
What is pickle crisp?
Thanks for your great idea of doing this shall try take care God Bless happy Thanksgiving
Marlean Hunt...Thank You...Yes!!! awesome turkey dinner tonight!!!!
Thank you. Looks easy enough for my first project. I'll have the husband do the cutter.
Nancy Fahey...First canning project ??? for easier removal be sure to use a wide mouth jar!
I love this! Going to do this.
eagle 4 God..don't forget to use a wide mouth jar, they are delicate do to the size and you want to remove them from the jars as whole as possible. enjoy!!!
I am going to try this the next time I see beautiful potatoes at the store. And I love that they could be perfect little dice if need be 😘
Susan Ruzicka...Hope you enjoy!
You took away my fear of trying this Thank you for sharing.
vernon bowling...You are welcome, some things are worth trying regardless of our reservations.
I have a batch in the canner right now. I added pickle crisp hoping it'll help keep them a bit more firm. 🤞
Going to try this
Good stuff lil lady
Thank you. 🌹
Karen Hutson...Thank You for watching !
That is genius! You earned a new subscriber.
Tyrone Dunigan...Awesome, thank you and welcome!
Awesome idea I cant wait to try it out i just purchased my first ever pressure caner i have never done pressure canning before with some luck it will be delivered next week then I will have to try and find some cheap potatoes to try this out
Also I would love to see the final results of your fries would it be possible to see a video on that.
Thank you so much for sharing i can not wait to get pressure canning I live in Australia so we are in spring so veggies will be in abundance with any luck and cheap I can only hope to grab a bargain cheers
Tracy C, Congratulations on purchasing your first Pressure Canner, as it really opens up a whole new world of things that you can safely can and store yourself. I would just like to try a second method of cooking to see which one I prefer before doing a video, but will consider doing one ASAP. Thank you for Watching.
great job.... enjoyed it all.. cant wait to do myself...
Will wait for the test.
Flavors and Textures...No need to wait ..See: th-cam.com/video/kwQXjxqufgc/w-d-xo.html
I received a blessing of 150 pounds of potatoes. I have a lot to process still! I love dehydrating mine. I got a pressure canner last week so did my first try at canning cubed potatoes. We tried them last night and hubby said can more! I think I might try these fries though to change it up! Thanks for sharing!
The Fries were the latest cut I tried, I have always made chunks in the past with total success. 150 lbs is a lot to process but worth the effort. Thanks for watching and commenting !!!
Yes that’s a great idea I’d love to see how they turned out . So please show us I know we are all dieing to see . Thanks for this wonderful video .
Claudette French... I did a video on cooking and eating the fries that I canned...My recommendation after the fact is to use the larger cut, I used the thinnest... and use a wide mouth jar for easier removal as the fry cut is delicate....see: th-cam.com/video/kwQXjxqufgc/w-d-xo.html
Thanks so much ,can’t wait to try them . Could I put them in my instant pot to can them. I don’t have a big pressure canner just the instant pot.
Claudette French...Apparently some Instant Pot models can be used as Canners...Mine cannot...be sure yours can before you attempt to do so!
@@HerHomesteadSkills thanks again so I think I’ll just buy a new regular pressure canner then I’ll feel safe eating the potatoes. Lol
@@claudettefrench4469 ...that is the best solution !!! :-)
I'm going to be doing this today..... Only difference I will be doing is using wide mouth jars because I bought baking potatoes, they're longer and a wide mouth jar will make it easier getting them out, and I am going to use a little pickle crisp to help keep them solid too.... I noticed you twisted your lids on pretty good, I was always under the impression that you're only supposed to tighten them down finger tight and you may have in your own way lol...... Great video, thank you so much for sharing, I'll also be checking out the other video you made cooking them... I'm excited.
Yes, I believe I recommended using the wide mouth for easier removal too. I don't really twist the lids on firmly, I just make sure I hit the sweet spot, where there is some contact.
I did this but had to freeze them because we cannot buy canning lids in Wisconsin. I froze them in 4 cup portions. I use the when I make Cheesy Potatoes by Simply Potatoes recipe. Amazing.
Tamra S, I have canned potatoes many times, this was the first time I made the french fry cut though. Cheesy Potatoes sounds yummy!
Simply Potatoes® Cheesy Potatoes
Prep:
15 mins
Additional:
45 mins
Total:
1 hr
Servings:
8
Yield:
8 servings
4 cups Cubed potatoes (canned or blanched French fries)
1 (10.75 ounce) can cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
Topping:
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted
Directions
Step 1
Heat oven to 350 degrees F. In a 9x9 cake pan spray with nonstick cooking spray. In a large bowl combine potatoes and all ingredients; mix well. Spread into prepared baking dish.
Step 2
In small bowl stir together topping ingredients. Spread topping evenly over potatoes . Bake 45 minutes or until potatoes are tender.
Thank You for the recipe!
Thank you. 🙂
Linda...You’re welcome 😊
Can you do a video where you fry up these fries. Would love to see how they turn out.
Meli Mel, Hmm, I never thought of that, I will consider doing so, if I can do it without "Him" hovering about.
I'd like to see that too. It's a wonderful idea and would free up space in the freezer. Maybe "Him" could hold the camera for you?
@@helenbrill2330 That's too funny...."Him" would just get in the way, I'm better off using the tripod. We both learned long ago that only ONE in the kitchen at a time, and when he's there he has free reign...I'll see what I can arrange. Thank You for Watching!
@@HerHomesteadSkills same in my life. He cooks in his kitchen & I cook in mine, lol.
@@fourdayhomestead2839 HI Anna, good to see you... hehe...Yes, there are ways to keep the peace and togetherness in all things isn't always the best way.
Awesome idea, looking forward to making them soon. Thank You 🌹
Amy Horton...You’re welcome!! 😊
May have to try this one
Hey John, your choice of potatoes will make a difference, try to choose the least starchy varieties. Enjoy and Thanks for Watching.
I'm happy to find your channel, I love canning and your name reminds me of mine. You have great quality videos, I'll have to subscribe immediately!
Yes your name and mine have similarities, and we both do canning, not sure I love it, but I do think its a valuable thing to do. Thank you for watching!
Thanks for vid had no idea I could can fries , figured they would turn to mush .
Danielle Terry...They are delicate!
New to your channel, just subscribed from Tijuana Baja California, Mexico
I absolutely LOVE fried taters from the pressure canned state. They are delish. I never thought about doing fries though. Brilliant b
Airplane Woman...Thank You !!
I toss fry cut fresh potatoes in a bowl with some oil and season to taste and put on a cookie sheet in the oven at 425*F and stir every five minutes for 25 minutes or till done to taste.
rain coast, Yes I would like to try something along those lines but not quite the same with my canned potatoes. Thank you for watching!
I've canned fries cut like this and had great success, I tried canning steak-cut fries and they turned to mush. Have you tried this? Any suggestions?
I cut mine in small pieces and put in jars but I want one of those French fry cutter
thanks
David Wolf...You're welcome!
That's a nice little efficiency with the bowl of vinegar. I usually just pour some vinegar right on my paper towel and use it. Then I add a little citric acid to my pressure canner to keep the hard water stains off my jars and lids. I like the idea of pouring the vinegar into a bowl and then pouring what's left into the canner. No contamination no waste. Very nice. I guess these were a waxy potato to be able to take extra cooking time and not disintegrate like russets tend to do.
Yes, waxy types are best for canning...
What types are waxy ?
@@LynnWatkinsPhoto White, Red, and Yukon gold are waxy types...the russets are starchy!
@@HerHomesteadSkills good! That’s what I canned.
@@HerHomesteadSkills do you have a link for the potato fry cutter you’re using?
Sorry, new to canning, what is the reason you added vinegar to the canning water? Is that something that is to be done when canning only potatoes. enjoy your video very educational, Thank you for sharing your skills.
The vinegar in the canning water prevents the minerals in the water depositing on the outside of your jars and so prevents "cloudy" jars!
I'm going to try this recipe!! However, I only have Russet Potatoes, do you think they will work the same? Thank you so much. I am glad I found your channel!!
It will work just fine, use a wide mouth jar. It will make it easier to remove the fries from the jar.
@@HerHomesteadSkills I tried the the potatoes with the wide mouth jar and it worked out great!! Thank you!
@@twnintx Great! You're Welcome.
Questions does canning those like that does it make them soft and how do you use the Luke that for fruing like fries or fryed potatoes I'm certainly Gina try that.
Sara Rick, when you can potatoes you are cooking them. The larger chunks are sturdier so when you can french fries, because of the thickness they are more delicate so the least amount of handling during removal from the jars and during the frying process is recommended...Once they have toasted up after frying....they are as firm as any french fry.
Hello I’ve stumbled upon your videos and would like you to teach me how to start canning
Recently found your channel and I’m wondering about the size comparison of the cut. Are they shoestring size or the size of what you would get at Wendy’s or BurgerKing. I tried this and I found them to be quiet floppy before frying. Although they did fry up good with good flavor I was wondering about the cut size and the texture. Thanks
originally I wanted the shoestring, but thicker is better for canning !
Love this video however I do want to ask when you put your jars into the canning pot how high up does the water have to be does it cover the whole jar including the lids?
Potatoes must be pressure canned and the water level is per canner manufacturer's instructions...my canner manufacturer.... for the canner size, specifically states 3 quarts of water.
@@HerHomesteadSkills 👍 okay thank you.
OH my gosh I used 1 of those as a kid. Where ever did you get it
ah, if you mean the cutter...search for "stainless fry cutter" and you will find many available everywhere under different brand names!
Have you tried frying any of the canned fries to see how they hold up? Curious to know if they fall apart or make good fries. Thanks!
Yes I have th-cam.com/video/kwQXjxqufgc/w-d-xo.html
Very helpful. Why do you put vinegar in the pressure cooker? I'm new at this. Thanks
Burt E. Gummer...Very good question! We do it to eliminate or reduce the cloudy hard water film that would be left on the jars otherwise. The cloudy film can be removed from the jars after the fact by scrubbing each one with vinegar, but it's so much easier just to add it to the water to prevent it in the first place.
@@HerHomesteadSkills Awesome, Thank you for your response. I'll give it a try.
Where did you get from ???
About frying, how long do you drain or do you rinse and just Pat them dry before you fry???
actually Mark drains, lightly rinses, and pats dry before deep frying.
Do you know from your experience why half the jar of water came out and are they safe? The jars sealed. Thanks for any feedback. Thanks for your videos love watching them.
amy m...It happens to all of us sometimes...Ok...If you have a good seal, it is safe. Why? there could be number of reasons...Trapped air that you didn't remove before hand, some RAW vegetables and fruits contain a lot of air...that is part of the reason HOT PACK is recommended in some cases...siphoning...due to extreme temperature changes..some say to leave in the jars in the canner for 5 to 10 minutes after processing to cool down a bit more...I may leave them even longer than that.
Are you debubbling to get bubbles out of water and putting more water in if needed to reach headspace before you put lids on? That can cause you to loose water
That's a smooth cantaloupe. No ridges...
I did not know you could can so much different stuff like this. I need to learn to do this.
You can contact your county extension office, they can tell you the sea level where you are and how many pounds of pressure you need for your area, and they can help you get started. Good luck and you will love it once you get going.
You can Can just about anything you want to..Everyone has different tastes!
Nice concept but I'm not sure about a pressure canner.Can this be done using the hot water bath method?
NOPE, a pressure canner is required for canning potatoes!
How long was the time that you canned them for???thankyou for the video
I believe it was 40 minutes for quarts!
How do you cook them? I don't use any fats/oils, so I wondered how you fix them.
David Wolf...Ok, I don't know how you would cook them without fats or oils (I have used both at different times)...perhaps you may want to try using an air fryer, but I understand even that uses a tablespoon of oil.
Is this better than blanching and freezing. As far as the finished product goes?
louann parker ...Ok as far as the "finished" product goes...it's comparable..neither better nor worse...The issue is how it is cooked...this item is stored in water which must be well drained and patted dry before cooking. Hope this helps!
So can you just open a jar and fry as normal for fries? Or bake in the oven until browned for fries?
Edit: Found the frying video!
I have never tried to oven bake, but I do have another video where I show how I cooked them. see:
th-cam.com/video/kwQXjxqufgc/w-d-xo.html
Question, the canning hot water, did the water contain vinegar, or the hot water plain?
Dr. m-beenzu namwiinga nakazwe Hecker...Only the water in the canner (not the water in the jars) contains about an ounce or two of vinegar.
Do you use any type of fruit fresh with the potatoes to keep them white?
NO I use nothing but water and salt..
😊
I have some baby potatoes that were given to me. I could probably can them just the way you did only not peel them. Would that be correct?
If they are small, yes you can can them up whole, and not even peel them...give them a good scrub and perhaps a salt or vinegar bath first!
Would you recomend this cutter? It doesn't seem to get very good reviews on Amazon.
Blue Wolf...only if I was using smallish potatoes and making the occasional french fries. I had to cut the larger ones to fit. I didn't like that..but the value was also reflected in the cost..it was inexpensive. If I was making fries on a regular basis I would purchase the larger heavier professional model..It's likely worth the extra money!
What happen with using crispin in the fry potatoes, did that work to make them more crisp?
Gggls844...Well with the canning supply shortage crispin or "pickle crisp" is one thing I was not able to find...so never did try to use any, so..still don't know! Thanks for asking !
What is your opinion about electric canners that are programmed to can jars.. ( need to have the altitude , time, temp amounts put into the program) VS the canner on the stove where you have to watch the time and pressure. I use to have a canner.. I has a burn accident with it..( my fault) so I was afraid of it and gave it away to someone who really appreciated it when we moved. But now I'd like to try canning again. I have a smaller ( quarts only) Instapot Max that's supposed to be able to can. I'm working up my courage.. But to do larger amounts or larger jars I'd need a larger canner.. I'd like something safe.. so this is why I'm asking.
C Reinicke ....I have no opinion as I have never used an electric pressure canner for canning Jars...I believe that RoseRed has tested out a number of models of electric Canners..and it might be best to ask her or review her videos on the subject.
Rosered Homestead reviewed several electric canners using actual temp. studies with some measuring probe in the jars to test if they hit the kill zone for save canning. She recommended the Nesco 9.5 quart to be the safest. She’s on TH-cam and has lots of great canning information.
Honestly not sure if the instant pot can really pressure can safely. Since it doesn't have a regulator gauge I wonder how you would know if it is at the right pressure? I suppose if it has advanced temperature monitoring it could only get to the right temperature (240º-250º) if it was pressurized correctly. Still please do some research from experts if this electric canner will safely pressure can.
How long will they keep without becoming to soft?
Wanda Ham...Couldn't say for sure, I like to use up most canned products seasonally...
Now do you have some sort of holder in the bottom of your pot?
I have a rack at the bottom of the pot. in a pinch a face cloth will do.
This is an amazing idea...and I'm glad they fried up tasty. Have you thought about maybe a little bit of pickle crisp in the jar to keep them firmer? I'm definitely going to have to try this. Great Work!
Dru Marks, pickle crisp for potatoes? nope never though of that! ok, that might be something to consider. Thank you for watching and welcome!
I am new to pressure canning and had to try this. My "him" bought me 80 pounds of russet/red. So I have been canning potatoes. Tried with and without pickle crisp in my jars. We like the with pickle crisp better. Great idea. Have more potatoes to do tomarrow. Thanks
@@sharmynbrass2858 With 80lbs of potatoes to can you won't be new at it for long.
Where'd you get the potato cutter?
I found the cutter at Home Hardware (this is a Canadian hardware store.)
@@HerHomesteadSkills thanks
Can you can potatoes using the water bath method like canning other veggies... not using a pressure canner?
Lisa Burger...NO... potatoes are a low-acid food and must be PRESSURE canned.
Many people do but its really not as safe....its really not recommended
How/what would you do if you don't own a canner/canning pot? I've written everything down step by step that you did.. but don't own one of those..... what options are there?
You have to have a pressure canner for low acid foods or it isn’t safe. Potatoes are low acid. You can find a smaller pressure canner at Walmart orA azo .
There are many different pressure canners out there. I started with pressure canning and never purchased any water bath canning set up. You can water bath can in your pressure canner with the lid off, so you really don't need both types.
Pressure canning allows you to can so many things. Water bath is really only good for acidified foods like pickles and sugar preserved foods, like fruit and jelly.
Check craigslist for pressure canners for sale. I got 2 of mine that way. I got a tiny 4 quart All American pressure canner for 75$ (perfect for canning leftovers or small batches) and a 921 sized All American for 125.00. (holds 19 pints and 7 quarts) I like All American because there are no gaskets to purchase. Ever. And if you break any parts on your canner the All American company has excellent customer service and parts. I was able to replace a melted gauge and a melted rubber stopper. They helped me every step of the way. Other canners are cheaper but they need those gaskets regularly and are made of much more lightweight materials.
Thank you for the replies.... I'm brand new to all of this, so all info helps xx
I found that they absorb the water and when you fry them they get all mushy. but this can be used in soups.
Panorea Pan... I had no issues frying these up, however they are delicate and require minimal handling until they crisp up. I was asked to do a video on frying them. Here is the video if you are interested: th-cam.com/video/kwQXjxqufgc/w-d-xo.html
@@HerHomesteadSkills , ty, its very helpful
Can they be baked in the oven rather than fried?
What is the name or brand of your cutter please
craftynana...if you google french fry cutter, you will find that Amazon sells multiple versions of this cutter under different brand names..mine is a Kuraidori it seems that everyone makes this cutter under different names...If I was processing large amounts of fries, I would buy a sturdier, more professional model.
what does adding vinegar to the water in the canner do?
It prevents the minerals in the water from sticking to your mason jars and making them cloudy.
how much time is the shelf life ?
I would keep it for a "season"...perhaps as long as 12 to 24 months!
Can you water bath the potatoes instead of pressure cooking?
April Hamilton...NO you cannot water bath can Potatoes..!! Thank You for asking!
Hi Tony. I have a question…I just finished 7 quarts of Russet Potatoes last night. They all sealed! Yay for me b/c I always have a failure. But….25% of my water siphoned. This is my problem!! What am I doing wrong? I was hot jars, hot canner. I raised slow, came down slow. I waited 5 mins after taking the weighted topper off the vent. I waited 5 min after that & cock the lid, then a few mins after that to remove the lid. Maybe I should wait to remove the lid when it’s Completely cooled off? Idk….but I always siphon! And I guess these are Ok to eat? They are all sealed. Oh…I use a Presto-23. I love it……what’s your opinion? I’m about 3 months into canning…..going on four…..Thank you.
Cbass...Your not doing anything wrong, and the contents are ok to eat if they all sealed..What causes the jars to siphon is extreme temperature changes..What I do is just crack the lid open after all the pressure has been released, and let the temperature come down slowly...5 to 10 minutes may not be enough... sometimes 30 to 60 minutes works better.
@@HerHomesteadSkills Ok…I’m canning chicken thighs today and am going to do it.
@@cbass2755 Head space plays a big part in siphoning.
When my timer goes off, I turn off the stove, or my propane tank. I leave the canner for a half hour to an hour, I rarely have siphoning.
@@trudybarton151 Yes. There is a fine line between taking the lid off too soon or trying to force the de-pressurization. I never force it. I wait until the pressure is at zero before even trying to take the lid off. Takes about 30 minutes. Also they say never to leave the contents inside the pressure canner unopened overnight. Lids may deform if you do that.
How long do these preseve for?
a few years!
I will definitely try it. But for how long it can last with this process? Thank you and godbless!
Tamata Williams...likely slightly less than potatoes canned in larger chunks, as these are a finer cut and all canned potatoes deteriorate over time. Personally I'm not a big fan of keeping home canned foods longer than 18 to 24 months...and these should last at least that long. Thank You for watching :-)
Does the water need to be over jars in the pressure caner ? if not how much water?
Steve Kopcial...When using a Pressure Canner as I have done to can these potatoes, the make and size of the pressure canner determines how much water to use. Mine is a 23 quart Presto, and I use 3 quarts of water. Check with the manufacturer of your canner to determine the required amount of water. When using a Waterbath Canner the water should cover the jars preferably one to two inches over the jars.
@@HerHomesteadSkills Thank you...
How do you prepare them from this. Is a deep fat fried? How do you get the water off them so they can go into hot oil
Millboro Quilter South Dakota...Yes I did deep fry in fat because I like the taste when done that way..I suspect you can use an air fryer.(uses only one tablespoon of oil) but can't vouch for that since I don't have an air fryer and have never tried to cook them that way...
Ok, I do a quick rinse under cold water to wash off the excess starch...then I lay them on paper towels to dry the surface water off before frying...It works perfectly for me...If you don't want to use paper towels, a clean dish towel will work as well and perhaps even better.
😶
How long do these keep and still maintain the french fry texture for frying???
In my restaurant, (I sold it years ago) we hand cut our fries, put them in covered 5 gallon buckets, in very cold water, overnight. (10 buckets per day) The next day, there is a frothy foam on top of the water. That's potatoe starch. Since you aren't par boiling them, would it be better to lift some of the starch out before canning them???
for most twice cooked makes good fries...the canning process is the fist cook!
@@HerHomesteadSkills Thank you. 😁👍🏻
She said she had rinsed them twice to remove the starch.
That is a lot of fries to do every day.
@@carmencho8308 Rinsing and soaking overnight, submerged in water, are not the same thing. Submurging them lifts way more search than rinsing. But, she already answered my question, with the twice cooked answer.
Can we use for long time?
I would store for a season myself!
canyou fry them after the are canned or are the just boiled potatoes after the canning process
Kriss Yas...Yes, I do fry my canned french fries...they are delicate using the thinnest cut, so now I use the slightly larger cut and a wide mouth jar easier removal of my Fries...
see: th-cam.com/video/kwQXjxqufgc/w-d-xo.html
@@HerHomesteadSkills
What SIZE ff cutter blade do you use??
This might sound like a silly question but I've never canned before..did you put water in the canner with vinegar?
How do you measure the water if so,do you just put enough to cover the jars plz?
If you are "WATER_BATH" canning the water has to cover the tops of the jars for a couple of inches...If you are "PRESSURE Canning follow manufacturers instructions...Mine states to add 3 Quarts of Water.
@@HerHomesteadSkills thank you for your quick reply.
I look forward to watching more of your videos.
@@HerHomesteadSkills thank you for your quick reply.
I look forward to watching more of your videos.
Why did put vinegar in the pressure canner ? I just start
Jessica Bailey...the vinegar in the canner (pressure or waterbath) prevents mineral buildup on the outside of your jars...if you don't add it...there is no harm just...cloudy rather than clear jars!