The only reason this method has not been "approved" is because the USDA has not tested it to death. This method works because you used clean and sanitary methods with the appropriate processing time. Great job!!
Thank you so much for the kind words... I have canned them this way for over 5 years and it is the only way I can them now. I have found that the yukon golds keep their color the best tho...
Have just come across your channel and love Rebel canning. This is how the amish and mennonites can. Critical thinking for oneself, not following the socalled expert alphabet agencies. The amish and mennonite dont and they live just fine. Wonderful video, thanks for the lesson.
@@dreamstorealityhomestead4647 Ok, I was wondering about that, but one lady did say, they taste like roasted potatoes with the butter added before canning.
Dry canning is the only way I can them now. For me the difference in taste is like comparing a boiled potato in water to an oven roasted potato... I hope you like them.
I just opened and fried my first jar of these potatoes and...OMG! They are amazing! My hubby loved them! Thank you for sharing. I'll never can potatoes in water again.
I love your channel. It's one that sits me and philosophy, right down to the ground. Plus you don't bore me to sleep the way others do how insist on providing info from seed packet, to planting, harvesting, and cleanin...all before you mention canning.
Canning pickled eggs is also not an approved method but they can currently be found in grocery stores. They wouldn't be allowed to sell them there if there were some problems. One can also find other items in containers larger than a quart that aren't recommended under our outdated guidelines. The industry is far ahead of what the private sector is allowed to know under these guidelines.
Please be aware though that an industrial or commercial canning system is much better than a home canning environment where we can't get comparable pressure to kill of bacteria. Home canning can't compete with commercial. That's why some things are safe to can at home but others aren't. just use caution. 😊
I was about to can our potatoe harvest in water, according to the Ball book… Until my friend Kathy said…. Wait!!!! You gotta try dry canning with butter & salt. My ears perked and the rebel in me said, why the heck not?!? I searched through some videos, but yours was by far the most informative, and fun to watch! Thanks for being a rebel sista! I love this! Going to pull our harvest out of the ground today, and get canning. Dry canning! With butter. And salt! Lol Then I’m gonna can raw milk… after watching your suggested video of course 🤓🙃😘 You have new fans here! See you soon. -Erin
I have every intention of trying this with my taters this year. I have planted 4 or 5 varieties this year. Seems so simple. I have become a rebel canner in the last year. I watched folks in foreign countries on TH-cam can several different types of items and never use a pressure canner. Also the Amish do not use a pressure canner. I’ve had great success in doing just that.
Thanks for not making us watch u peel #40 potatoes, lol. Some channels include themselves washing all their jars etc. Takes time and we all know how to wash jars. I appreciate you getting to the point! Nice teaching video
You are very welcome... I don't like to watch people washing jars and doing a lot of unnecessary things just to add minutes to the videos. I am a super busy person and I try to get to the point....
Does that french fry cutter have different attachments for different size fries? I like skinnier fries. I've been using my mandolin to cut the potatoes for potato sticks, but if I could find a fry cutter that cut those tiny sticks, that would be awesome!
I just made dry pack potatoes . I used the procedure you use for your family. I have a few questions if you don't mind. What kind of fry cutter do you use and what is that cut size ? I guess our fries are much thinner than yours ours is 1/2 inch but they are a little too mushy that way. Also wanted to know what is your favorite potato peeler ? I like Cuisinart but my neighbor who helped likes the titan . You want to weigh in on that ? We used salted butter and salt and that was just too salty and i like salt so just the salted butter seemed to taste much better and add salt to tast. Thank you for the lemon juice idea ! Works great! Cannot taste any lemon if you rinse them. Thanks again !
The cutter I used is this one... amzn.to/41BCygG . But after using it and not having a place to secure it, I would get this one instead because it will stay in place much better amzn.to/3ZgssQR . I have an older version of this peeler from farberware amzn.to/3SvmCIC . You are very welcome!! This is the way I will always can potatoes from now on....
I got it from Amazon www.amazon.com/New-Star-Foodservice-42306-Commercial/dp/B00DVXLGHO/ref=sr_1_7?crid=1XV7V6ACT0WVO&keywords=french+fry+cutter+stainless+steel&qid=1663400352&sprefix=french+fry+%2Caps%2C499&sr=8-7
This is genius. I will definitely consider this but it is actually a moist and wet canning process as opposed to dry canning. Moisture inside and moisture outside. It’s all wet. Lol.
I was a skeptic about this dry canning potatoes because everyone says the potatoes turned black and or were disgusting even if they didn't turn black. Well, now I know why everybody else had issues.... THEY DIDNT SOAK THE POTATOES FOR AN HOUR OR MORE.... well, now because of your video, I'm gonna try a few jars and test this out. But I'm gonna use a dab of bacon fat instead of butter because I render my own and cheaper than butter right now. Right now butter is literally 4 dollars a pound in south jersey and I can't and won't buy it. When I get a chance to try this, I'll come back and let you know how it turned out. But I'm gonna try just a canner full at first. Thanks for th3 video I just subbed.
I have actually soaked over night before when I have a lot to can.... Thanks for the thought on using bacon grease in there!! I think I will do that next time!! Hope you like them.... good luck.......
@@dreamstorealityhomestead4647 yes I render my own lard I usually buy the cheap bacon ends and pieces which has alot of fat attached. I'll chop off all the fat into tiny pieces and simmer into liquid strain off and let it turn to a hard solid. It's white but I wouldn't use it in cakes or baking something you don't want possibly having any sort of bacon flavor. It may leave a hint. But with potatoes or green beans it would be tasty for sure.
I seen a video of where the Amish use a tablespoon of white vinegar in a quart of potatoes when doing a water bath canning. I noticed the white color remained after canning. I may try using white vinegar in cold water to soak my potatoes, prior to rinsing and dry canning.
@A Quiet and Orderly Life I love your ideas. I do a lot of the same things. I also crisp them up, add cooked sausage and bacon with them and serve with over medium eggs.
Thank you for this great video! They look delicious!! Can you do this without peeling the potatoes? Just giving them a good scrub and then chipping them?
I am sure you could, especially with new potatoes which have thinner skins.. What I always do when I want to try something new is to make some the way I am told and then some the way I want to try... That way you know what works best for you. One of my most used sayings to my family is "A recipe is only a guideline to make you think, take what you read or watch and make it your own...."
We have used a lot more potatoes since I discovered this canning method... I pu tthem into a casserole for breakfasts, fry them, put them into the airfryer as french fries, make mashed potatoes from them, cube them for soups, etc. It is so much easier to have them sitting on the shelf...
@@dreamstorealityhomestead4647 I can almost live on potatoes. I am going to try these tomorrow. I did a small test batch today. They look fine, no browning etc.
Great video ! Thanks so much . Plan on riding this this year. We get fresh potatoes from Southern Minnesota each year. They come in a 100 # bag . Cant possibly use them in time. This will be a God send for me. Thanks so much for your help on this. Happy canning. 💕💖💗♥️❤️ P.S. great tip with adding extra jar to fill canner.
I can’t wait to try this! We were going to freeze some French Fries but the freezers are really getting full. We always do air fryer fries and was so glad to see you do it! 400 degrees for 20 minutes usually. Is that what you did? Also wanting to try canning milk. Have you done this yet? So glad I found your video and got to subscribe!! I have my own shortcuts!!
Yes, that is the time and temp that I use for the fries.... They are so good!! I haven't canned milk yet, but it is on my to do video list.... Thank you so much for subscribing!! I love short cuts and ways to make things easier!!
@@dreamstorealityhomestead4647 please do a video on canning milk. I work on a dairy farm and can take home a few gallons a week. And even though I'm allergic to milk, my family are able to drink it.
Thanks for sharing! Wouldn't they turn brown inside the jars? Can you use vinegar instead of lemon juice to wash out the starch? Greetings from Germany...
I have never used vinegar to wash the starch. If you normally use it when you make potatoes, I would try a couple of jars with it. Maybe cut them in a different way so you will know which ones that you soaked in vinegar. The color of the potatoes are the color of roasted potatoes. I canned these about 6 months ago and they are still the same color as they were when they cooled off.
If you add a bit of lemon juice or citric acid to the water and soak the peeled potatoes for a few minutes, they will not turn brown. The acid helps keep them white. Rinse off the lemon but you don't need a final rinse with citric acid.
Great video! I want to try this with Idaho and sweet potatoes. When you put them in the air fryer do they get crispy like French fries? Also, do you notice any difference in texture or firmness comparing the dry canned to the traditional canned with water in the jar? I once canned some shredded potatoes that I had soaked in water with vinegar added. They didn't work well for hash browns, so I tried to turn them into mashed potatoes, but they never would get tender no matter how long I cooked them. I wondered if it might have been because of the acid. & lastly, what's the longest you think they would store on the shelf? Thank you for sharing your knowledge with us!
They do get crispy in the airfryer. I also put them in a pan and bake them too for crispiness. In my opinion they are a lot firmer and not slimy like some of the other potatoes I have canned in the traditional way. I also cut some potatoes into chunks and processed exactly the same way. I use these for mashed potatoes. I only open the jars add canned milk, a bit more butter and black pepper. They work perfectly for us. As for how long they last, my friend who introduced me to the dry canned potatoes gave me a few jars that were 5 years old to try. They were perfect. But as for my personal experience, this year was my first time canning them. I have already used 1/4 of what I canned!! I also tried hash browns... Not a complete success, but am going to do more research and keep trying. My friend had hash browns and they were perfect, so it can be done... Thank you for watching!!
My all time favorite is the Yukon Golds because we like their flavor the best... as far as the other ones, all of the varieties I have tried have been really good preserved this way.
I have a friend who has canned sweet potato fries this way, as of yet, I have not. It is on my to do list... If you try it, the processing time is 65 minutes for pints and 90 minutes for quarts. I always follow the processing times for the traditionally canned veggies...
Can this be done with russet potatoes? Read they are too starchy for canning so now I'm looking into dry canning them. Wonder if it's worth the work and they will turn out.
I would soak longer. It doesn't take a huge amount to make one canning. Try it and see if it works for you. Personally, I have tried several varieties and they were all good. But again, every one has their own preference on the starchiness.
I have never used olive oil in canning. You could leave the butter out if desired and add the oil when you prepare it after it is processed. I did a quick google search and this is what I came up with. Home / Home canning concepts / Fat and oil in home canning FAT AND OIL IN HOME CANNING In general, you want your home canning to be as fat free as possible for technical reasons. Fat, in canning, can: Interfere with a good seal taking effect and holding; Go rancid in the jar over time, whether there is a good seal or not; Interfere with proper and full heat penetration while you are processing the jar.
@@dreamstorealityhomestead4647 thank you for responding to my question I have more of some things on hand then others.i am long time canner so it makes sense as butter melts becomes liquid that it can be supplemented.i will do couple test jars and let you know.i can butter makes it turn to ghee and is shelf stable long time.thank you very much for responding I will get back to you after I try it.have a great day
Our family loves them made like this. I actually put some in a baking dish this morning and put into the oven to brown. I fried sausage and bacon, drained the meat well and poured over the potatoes and let bake for a few minutes. It was great!
Can this be done without a pressure canner? We do such a large volume of jars that doing it outside in a caldron is a necessity. Typically for 2 hours keeping the jars covered in water.
No....low acid foods need pressure canning...not hot water bathing. I'm not a "rebel" canner, though, preferring to follow the guidelines for everything food related.
I usually vent 5 minutes personally but I try to remember to say 10 when I am filming.... thanks for pointing that out... will make a note of it in the video...
I wouldn't think there is enough natural moisture in them to keep them from burning in the jars... with that being said, I have never tried them. If you decide to try them, please let me know.....
Just a question...I have a pressure gauge canner...what pressure would these be canned at? are you at or near sea level and if so would I need to increase cooking time or pressure for higher altitude? TIA
My canner has the weights on the jiggler which I put on the top when it comes up to pressure. I have the extra ring on it which brings it up to 10 pounds of pressure. I am near sea level. I am sorry for leaving that info out....
Choose “waxy” or “boiling” types of potatoes for canning. Most red-skinned potatoes are suitable, and many thin skinned white round potatoes and gold potatoes are lower starch and work well when canned. Russet potatoes are more starchy.
NO! I am a master food preserver as well as a physician. There is no such thing as dry canning!!! You can't can something that isn't in liquid that is the very definition of canning.. Good luck on all of you for making someone desperately ill!! I know who started this I saw her the other day and if she wants to do that I guess that's up to her. All of you gagglalongs are just going to blindly follow like baby ducks.
@@dreamstorealityhomestead4647 Thank you. I have been looking at pressure cookers, never used one. But the electric ones are tickling my fancy...right now
Process the jars at pressure for 25 minutes (for pints) or 30 minutes (for quarts).For my altitude it is 10 pounds of pressure. Check your recommendations included with your canner for your correct pressure.
The lady who introduced me to the dry canning method used butter, a lot of people add it, but you can easily leave it out. It honestly is only for added flavor to the potatoes.
It is also called dry canning by millions of people. Granted it is not baked in the oven like flour, etc but no water added when canning is also called dry canning.
I watched the rest of the follow up videos on your canned potatoes done this way. I don't have an air Frye and probably won't be buying one because everything is too expensive. For anyone who is like me and just has the old fashioned gadgets, do you have another method to share with us on how to get them crispy like French fries and would you share to us in a video the other ways you use them? I'm not too sure about frying them in oil the old fashioned way because of moisture and splatter, but maybe oven baking?
I use them for mashed potatoes, put in iron skillet in the oven to get crispy, dice the fries and mix with bacon and or sausage and baked until the flavors blend. I like to serve an over medium egg on the top of the potatoes used this way... As you can see, there are so many ways to use them. Very versatile..
The lady who introduced me to "rebel" canning said you can dry pack any veggie. I have not tried beets because I am the only one in my family who likes beets. But with that being said I like to experiment. I would prepare a canning the regular way that you can and make two jars without water. Adding a pat of butter would be up to you. I do just for added flavor to the potatoes, but you could easily do without. When I rebel can I always use the time that is recommended for the veggie I am canning.. Hope it works and you are happy with it...
@@dreamstorealityhomestead4647 Thank you. This is the first year I've canned beets. I pickled some and they look great. The ones that I pressure canned with the beet juice from when they were boiled, look washed out. I only canned them the other day and haven't opened them yet. I did find one video where she cut them into like 1/4" slices. I prefer chunks so I'll try both. Like you, I am the only one that eats beets. Still trying to convince my wife to try oven roasted beets.
Butter in traditional canning with liquid in the jars makes sense. But in dry canning, uhmm, the butter melts to the bottom and does not spread around taters. Doesn't make sense.
You make a good point. When everything cools there is about 1/3 of the jar that has liquid in it. But as it is processing everything is boiling, but when you empty the jar there is already the butter in there. It is just as easy to leave the butter, and honestly the salt out. This is how I learned so it is usually what I do...🙂
That is something I will have to research. As of yet I have not tasted a canned corn that to me doesn't taste scorched. If I find something that tastes good to me I will make a video and share my opinion.
As stated, this is rebel canning. Do your own research and can the way you are most comfortable with. For me and mine, I don't have any problems with this....
To kill C botulinum spores set your pressure cooker to 116°C (240.8 F). You need to cook foods until their internal temperature is 85°C (185F) for 10 minutes. Consider boiling homemade canned food for 10 minutes before you eat it. It’s an important extra step to ensure the food is toxin-free before it hits your digestive tract. If a can or bottle has a bulging lid don’t eat the food inside, as this can be a sign of contamination. Throw it away immediately or return it unopened to the store where you bought it. Never eat any food that smells funny, foul, even slightly “off” or doesn’t smell the way it normally should. health.clevelandclinic.org/how-you-can-keep-at-home-canning-safe-avoid-botulism/
The canning time is 35 minutes for pints of potatoes not 30. Butter is not an approved ingredient for canning. Please follow approved and scientifically tested recipes for safety. You might get by with shortcuts for a while but you could also make your family very sick by not following the rules...
Geni Barnes - That’s why it is called rebel canning… 😉 In Europe we do this for a long time and even water bathing at boiling point for two hours works just fine.
Many of us do not follow the latest American preserving "rules". She did say that you would not find this way of canning in "certain canning books." I trust my grandmother more than some alphabet agency from the U.S.
Ms. Shaw, if you have no interest in "rebel" canning methods, why are you here commenting? This clearly isn't your community if you are diametrically opposed to the premise of the video.
The only reason this method has not been "approved" is because the USDA has not tested it to death. This method works because you used clean and sanitary methods with the appropriate processing time. Great job!!
Thank you so much for the kind words... I have canned them this way for over 5 years and it is the only way I can them now. I have found that the yukon golds keep their color the best tho...
Have just come across your channel and love Rebel canning. This is how the amish and mennonites can. Critical thinking for oneself, not following the socalled expert alphabet agencies. The amish and mennonite dont and they live just fine. Wonderful video, thanks for the lesson.
Thanks for the kind words!!! I have several rebel canning videos published and more planned and scheduled...
I like the way you put the butter in the jars rather than coating the potatoes with melted butter. I'll do that when I dry can potatoes. Thank you!
You are welcome!! You honestly don't have to add butter... You can do after you open the jars as well..
@@dreamstorealityhomestead4647 Ok, I was wondering about that, but one lady did say, they taste like roasted potatoes with the butter added before canning.
Bless you for carrying hot jars that far from out of the canner! Thanks for sharing, I had an excellent crop of potatoes and im going to try this
Dry canning is the only way I can them now. For me the difference in taste is like comparing a boiled potato in water to an oven roasted potato... I hope you like them.
I just opened and fried my first jar of these potatoes and...OMG! They are amazing! My hubby loved them! Thank you for sharing. I'll never can potatoes in water again.
You are very welcome!!!
Looks amazing, was wondering if you can dry can shredded potato’s for hash browns, the same method as you do fry’s?
I tried that with one canning... they turned to total mush.
I love your channel. It's one that sits me and philosophy, right down to the ground.
Plus you don't bore me to sleep the way others do how insist on providing info from seed packet, to planting, harvesting, and cleanin...all before you mention canning.
Thanks so much for the kind words!!! Keep watching. Lots more to come.
Wow you have had more than a busy day. That is a lot of canned food! Looks great!❤
Thank you so much
There's a lot of rebel canners out here 😉 thanks for sharing. I will definitely be trying this!
Hope you enjoy them as much as we do...
If you're going to can water you might consider putting the lid on so that you have sterile water in case of injury or other medical need.
Great idea!
Canning pickled eggs is also not an approved method but they can currently be found in grocery stores. They wouldn't be allowed to sell them there if there were some problems. One can also find other items in containers larger than a quart that aren't recommended under our outdated guidelines. The industry is far ahead of what the private sector is allowed to know under these guidelines.
Exactly!
Please be aware though that an industrial or commercial canning system is much better than a home canning environment where we can't get comparable pressure to kill of bacteria. Home canning can't compete with commercial. That's why some things are safe to can at home but others aren't. just use caution. 😊
I was about to can our potatoe harvest in water, according to the Ball book… Until my friend Kathy said…. Wait!!!! You gotta try dry canning with butter & salt. My ears perked and the rebel in me said, why the heck not?!? I searched through some videos, but yours was by far the most informative, and fun to watch! Thanks for being a rebel sista! I love this! Going to pull our harvest out of the ground today, and get canning. Dry canning! With butter. And salt! Lol
Then I’m gonna can raw milk… after watching your suggested video of course 🤓🙃😘
You have new fans here! See you soon. -Erin
Ahhh. How sweet! Thank you so much for the kind words. People like you make it all worth while ☺️
Cool! I never knew the water "filler jars" didn't need to be sealed.
I never seal them..
I have every intention of trying this with my taters this year. I have planted 4 or 5 varieties this year. Seems so simple. I have become a rebel canner in the last year. I watched folks in foreign countries on TH-cam can several different types of items and never use a pressure canner. Also the Amish do not use a pressure canner. I’ve had great success in doing just that.
Fantastic!!
This looks like something I'll can for my elderly neighbors. I bet the taste is awesome, thank you
They are amazing!! This is the only way I will can potatoes now.
Thanks for not making us watch u peel #40 potatoes, lol. Some channels include themselves washing all their jars etc. Takes time and we all know how to wash jars. I appreciate you getting to the point! Nice teaching video
You are very welcome... I don't like to watch people washing jars and doing a lot of unnecessary things just to add minutes to the videos. I am a super busy person and I try to get to the point....
Does that french fry cutter have different attachments for different size fries? I like skinnier fries. I've been using my mandolin to cut the potatoes for potato sticks, but if I could find a fry cutter that cut those tiny sticks, that would be awesome!
It does have more attachments. This is the Amazon link for it. It is such a time saver!! amzn.to/46K09ND
@@dreamstorealityhomestead4647 Thanks! I'm going to ask Santa (aka my sons) to get me one for Christmas.
Thank you for sharing on the Small Farm, Sustainability and Homestead Living group. Rebel on. ~ ADMIN Rich
Welcome!
I subscribed because of your great sense of humor.
Thank you so much! My Mom always tells me I am way too serious....
I just made dry pack potatoes . I used the procedure you use for your family. I have a few questions if you don't mind.
What kind of fry cutter do you use and what is that cut size ? I guess our fries are much thinner than yours ours is 1/2 inch but they are a little too mushy that way. Also wanted to know what is your favorite potato peeler ? I like Cuisinart but my neighbor who helped likes the titan . You want to weigh in on that ? We used salted butter and salt and that was just too salty and i like salt so just the salted butter seemed to taste much better and add salt to tast.
Thank you for the lemon juice idea ! Works great! Cannot taste any lemon if you rinse them. Thanks again !
The cutter I used is this one... amzn.to/41BCygG . But after using it and not having a place to secure it, I would get this one instead because it will stay in place much better amzn.to/3ZgssQR . I have an older version of this peeler from farberware amzn.to/3SvmCIC . You are very welcome!! This is the way I will always can potatoes from now on....
Where did you get that French fry cutter? That thing really works great! Please answer!❤️
I got it from Amazon www.amazon.com/New-Star-Foodservice-42306-Commercial/dp/B00DVXLGHO/ref=sr_1_7?crid=1XV7V6ACT0WVO&keywords=french+fry+cutter+stainless+steel&qid=1663400352&sprefix=french+fry+%2Caps%2C499&sr=8-7
This is genius. I will definitely consider this but it is actually a moist and wet canning process as opposed to dry canning. Moisture inside and moisture outside. It’s all wet. Lol.
Thank you!
Love Your videos! Thank You 💐
You are so welcome!
I just love dry pack ,but just tried French fries soused water but they do look great
Thank you
Those look really good!
So good! Thank you!!
I’m going to try this, thanks for the tip about using wide mouths!
I hope you like them as much as we do!!
I need a ratio of water to lemon juice for soaking, and would it be ok to soak overnight?
Cover the potatoes with water. Add around 1/2 cup of lemon juice. Overnight is fine. I've left them up to 2 days in the refrigerator
I was a skeptic about this dry canning potatoes because everyone says the potatoes turned black and or were disgusting even if they didn't turn black. Well, now I know why everybody else had issues.... THEY DIDNT SOAK THE POTATOES FOR AN HOUR OR MORE.... well, now because of your video, I'm gonna try a few jars and test this out. But I'm gonna use a dab of bacon fat instead of butter because I render my own and cheaper than butter right now. Right now butter is literally 4 dollars a pound in south jersey and I can't and won't buy it. When I get a chance to try this, I'll come back and let you know how it turned out. But I'm gonna try just a canner full at first. Thanks for th3 video I just subbed.
I have actually soaked over night before when I have a lot to can.... Thanks for the thought on using bacon grease in there!! I think I will do that next time!! Hope you like them.... good luck.......
@@dreamstorealityhomestead4647 yes I render my own lard I usually buy the cheap bacon ends and pieces which has alot of fat attached. I'll chop off all the fat into tiny pieces and simmer into liquid strain off and let it turn to a hard solid. It's white but I wouldn't use it in cakes or baking something you don't want possibly having any sort of bacon flavor. It may leave a hint. But with potatoes or green beans it would be tasty for sure.
Thanks for sharing. I learned a few new things. Peace
Thank you for watching. I am glad I was able to help you!!! Keep looking for more videos!
I seen a video of where the Amish use a tablespoon of white vinegar in a quart of potatoes when doing a water bath canning. I noticed the white color remained after canning. I may try using white vinegar in cold water to soak my potatoes, prior to rinsing and dry canning.
I use lemon juice. I've never tried vinegar..
Vinegar should work. I use vinegar vs lemon juice when canning peaches
@@terrycrissman7392 thank you!
What does lemon juice do when soaking potatoes?
It helps keep the color white.
Thank you so much for this one!! First thumbs up from us :)
Awesome!! I have canned these 3 separate occasions already. Planning on more times in the near future.
That's alot of potaos. I will definitely try this. Thank You
Hope you enjoy
I’ve done this with small round potatoes and it’s amazing.
Do you have to soak them or poke them before you load them in a jar?
How much water and lemon juice do you use.
I add about a half cup of lemon juice and put enough water to cover the potatoes as they soak and then rinse and put the potatoes in the jars.
Do you have an updated video of you cooking the potatoes you canned? If not. I would love to see how it comes out.
I will make some soon!! Thank you for asking.
@A Quiet and Orderly Life I love your ideas. I do a lot of the same things. I also crisp them up, add cooked sausage and bacon with them and serve with over medium eggs.
definitely going to try this. Thanks so much
Hope you enjoy!
Thank you for this great video! They look delicious!! Can you do this without peeling the potatoes? Just giving them a good scrub and then chipping them?
I am sure you could, especially with new potatoes which have thinner skins.. What I always do when I want to try something new is to make some the way I am told and then some the way I want to try... That way you know what works best for you. One of my most used sayings to my family is "A recipe is only a guideline to make you think, take what you read or watch and make it your own...."
I just discovered this type of canning yesterday. Very nice job. You should have potatoes for a while.
We have used a lot more potatoes since I discovered this canning method... I pu tthem into a casserole for breakfasts, fry them, put them into the airfryer as french fries, make mashed potatoes from them, cube them for soups, etc. It is so much easier to have them sitting on the shelf...
@@dreamstorealityhomestead4647 I can almost live on potatoes. I am going to try these tomorrow. I did a small test batch today. They look fine, no browning etc.
@@chevypreps6417 I hope you like them as much as our family does...
QUESTION: My quarts of potatoes have condensation on one side, before I stored my jars. Is this normal, safe, dangerous?
It is normal. All of the steam will run down the jars and settle in the bottom.
Great video ! Thanks so much . Plan on riding this this year. We get fresh potatoes from Southern Minnesota each year. They come in a 100 # bag . Cant possibly use them in time. This will be a God send for me. Thanks so much for your help on this. Happy canning. 💕💖💗♥️❤️ P.S. great tip with adding extra jar to fill canner.
I'm so glad you found it helpful!! Happy canning!!
I can’t wait to try this! We were going to freeze some French Fries but the freezers are really getting full. We always do air fryer fries and was so glad to see you do it! 400 degrees for 20 minutes usually. Is that what you did? Also wanting to try canning milk. Have you done this yet? So glad I found your video and got to subscribe!! I have my own shortcuts!!
Yes, that is the time and temp that I use for the fries.... They are so good!!
I haven't canned milk yet, but it is on my to do video list....
Thank you so much for subscribing!!
I love short cuts and ways to make things easier!!
@@dreamstorealityhomestead4647 please do a video on canning milk. I work on a dairy farm and can take home a few gallons a week. And even though I'm allergic to milk, my family are able to drink it.
@@simonesmit6708 I will make the video really soon. Thank you for requesting it!
I will give this a try most likely for tomorrow. Thank you.
The taste is amazing!! Good luck!!🙂
Thanks for sharing! Wouldn't they turn brown inside the jars? Can you use vinegar instead of lemon juice to wash out the starch?
Greetings from Germany...
I have never used vinegar to wash the starch. If you normally use it when you make potatoes, I would try a couple of jars with it. Maybe cut them in a different way so you will know which ones that you soaked in vinegar. The color of the potatoes are the color of roasted potatoes. I canned these about 6 months ago and they are still the same color as they were when they cooled off.
If you add a bit of lemon juice or citric acid to the water and soak the peeled potatoes for a few minutes, they will not turn brown. The acid helps keep them white. Rinse off the lemon but you don't need a final rinse with citric acid.
Do you have to poke or soak whole small potatoes before you load the jars?
I always soak, it keeps the color whiter after processing. The flavor doesn't change if you don't want to soak.
I have done this and love them, but I did not use salt and butter. One person said the salt does not distribute evenly. What do you say?
I didn't have any clumps if salt. It seems to be thru out the jars. Butter and salt would be optional...
Great video! I want to try this with Idaho and sweet potatoes. When you put them in the air fryer do they get crispy like French fries? Also, do you notice any difference in texture or firmness comparing the dry canned to the traditional canned with water in the jar? I once canned some shredded potatoes that I had soaked in water with vinegar added. They didn't work well for hash browns, so I tried to turn them into mashed potatoes, but they never would get tender no matter how long I cooked them. I wondered if it might have been because of the acid. & lastly, what's the longest you think they would store on the shelf? Thank you for sharing your knowledge with us!
They do get crispy in the airfryer. I also put them in a pan and bake them too for crispiness. In my opinion they are a lot firmer and not slimy like some of the other potatoes I have canned in the traditional way. I also cut some potatoes into chunks and processed exactly the same way. I use these for mashed potatoes. I only open the jars add canned milk, a bit more butter and black pepper. They work perfectly for us.
As for how long they last, my friend who introduced me to the dry canned potatoes gave me a few jars that were 5 years old to try. They were perfect. But as for my personal experience, this year was my first time canning them. I have already used 1/4 of what I canned!!
I also tried hash browns... Not a complete success, but am going to do more research and keep trying. My friend had hash browns and they were perfect, so it can be done...
Thank you for watching!!
Good luck that you don't hurt somebody!
Where and what brand is your potato peeler??? I need one of those. ❤
It is an older farberware. I got it at walmart several years ago.. For me it is the easiest to use..
I do sweet potatoes this way. They are really sweet and good.
I am planning on canning sweet potatoes soon!! I can't wait to taste them..
I just took mine out of the canner after following your video. Some of them look scorched on edges. Is that normal or did I do something wrong?
If they were a little bit thin it could scorch. Usually they look like a roasted potato.
Is there a specific type of potato that cans better?
I have used red potatoes and also potatoes that were just labeled as Idaho. Both were really good....
I absolutely love both French fries and hashbrowns, they are delicious ❤🍟
I only can them this way now... They are great to dump into a pot and mash as well for a quick side dish....💜
What type of potato do you prefer for this type of canning?. Russet, Idaho ????
My all time favorite is the Yukon Golds because we like their flavor the best... as far as the other ones, all of the varieties I have tried have been really good preserved this way.
Can you dry can sweet potatoes like this, too?
Yes. Use the same process but can the pints for 65 minutes and quarts for 90 minutes.
Any reason coconut oil couldn't be substituted for the butter? Want to try this, but we have dairy allergies.
I have not tried it, but I am sure it would be fine. Or just skip it all together...
Hello and thank you for the info but for how long do you keep the pressure cocker on the fire
I let my pints cook for 35 minutes quarts for 40.
Can I do this exact process with sweet potato fries??
I have a friend who has canned sweet potato fries this way, as of yet, I have not. It is on my to do list... If you try it, the processing time is 65 minutes for pints and 90 minutes for quarts. I always follow the processing times for the traditionally canned veggies...
Can this be done with russet potatoes? Read they are too starchy for canning so now I'm looking into dry canning them. Wonder if it's worth the work and they will turn out.
I would soak longer. It doesn't take a huge amount to make one canning. Try it and see if it works for you. Personally, I have tried several varieties and they were all good. But again, every one has their own preference on the starchiness.
Soak them at least 3Xs till the water is no longer cloudy and you’ll be fine
Can someone tell me if I can substitute olive oil and other seasonings instead of butter I am newly subscribed as of today really need to know this
I have never used olive oil in canning. You could leave the butter out if desired and add the oil when you prepare it after it is processed. I did a quick google search and this is what I came up with. Home / Home canning concepts / Fat and oil in home canning
FAT AND OIL IN HOME CANNING
In general, you want your home canning to be as fat free as possible for technical reasons.
Fat, in canning, can:
Interfere with a good seal taking effect and holding;
Go rancid in the jar over time, whether there is a good seal or not;
Interfere with proper and full heat penetration while you are processing the jar.
@@dreamstorealityhomestead4647 thank you for responding to my question I have more of some things on hand then others.i am long time canner so it makes sense as butter melts becomes liquid that it can be supplemented.i will do couple test jars and let you know.i can butter makes it turn to ghee and is shelf stable long time.thank you very much for responding I will get back to you after I try it.have a great day
thank you I am going to try this
Our family loves them made like this. I actually put some in a baking dish this morning and put into the oven to brown. I fried sausage and bacon, drained the meat well and poured over the potatoes and let bake for a few minutes. It was great!
Can this be done without a pressure canner? We do such a large volume of jars that doing it outside in a caldron is a necessity. Typically for 2 hours keeping the jars covered in water.
No....low acid foods need pressure canning...not hot water bathing. I'm not a "rebel" canner, though, preferring to follow the guidelines for everything food related.
From everything I have read, you have to pressure can potatoes....
@@dreamstorealityhomestead4647 Thank You
I thought you were suppose to let it vent for 10 mins?
I usually vent 5 minutes personally but I try to remember to say 10 when I am filming.... thanks for pointing that out... will make a note of it in the video...
i did dry can potatoes, carrots, swede and parsnips. is it possibe to do brussell sprouts?
I wouldn't think there is enough natural moisture in them to keep them from burning in the jars... with that being said, I have never tried them. If you decide to try them, please let me know.....
Just a question...I have a pressure gauge canner...what pressure would these be canned at? are you at or near sea level and if so would I need to increase cooking time or pressure for higher altitude? TIA
My canner has the weights on the jiggler which I put on the top when it comes up to pressure. I have the extra ring on it which brings it up to 10 pounds of pressure. I am near sea level. I am sorry for leaving that info out....
@@dreamstorealityhomestead4647 Thank you for the information. I am looking forward to trying this method of canning potatoes.
Do you suggest using russet potatoes?
Choose “waxy” or “boiling” types of potatoes for canning. Most red-skinned potatoes are suitable, and many thin skinned white round potatoes and gold potatoes are lower starch and work well when canned. Russet potatoes are more starchy.
You can soak them 3xs till the water is clear and then can
Can you leave out the butter???
Yes you may
Loved your video. Can you do sweet potatoes the same way?
Thank you so much!!! You can process sweet potatoes this way. 10 pounds of pressure for 65 minutes for pints and 90 minutes for quarts...
NO! I am a master food preserver as well as a physician. There is no such thing as dry canning!!! You can't can something that isn't in liquid that is the very definition of canning.. Good luck on all of you for making someone desperately ill!! I know who started this I saw her the other day and if she wants to do that I guess that's up to her. All of you gagglalongs are just going to blindly follow like baby ducks.
Ok did I miss why you put the butter in jars?
The lady who taught me to make them did. It's for added flavor. They would be perfectly fine leaving out the butter.
@@dreamstorealityhomestead4647 interesting. Thank you.
I like potato skins. Can you can them with skins?
I have seen several videos that people leave the skins on... If you do be sure you scrub them really well to get any dirt that may be on there..
Can't you do this in WB method ?
I've never water bathed potatoes any way before. If you normally water bath can them, try a couple of jars as a test.. let us know if you do😀
What is the brand of pressure canner you are using??
The brand is Presto. I found them at Walmart...
@@dreamstorealityhomestead4647 Thank you. I have been looking at pressure cookers, never used one. But the electric ones are tickling my fancy...right now
@@robintracy9780 I would LOVE to get an electric one or two... I love using my instant pot so I am sure I would love an electric pressure canner.
This is the only way I do it now also!
👌👍
have you tried dry canning carrots
Yes. I like them a lot dry canned. They have a roasted flavor
@@dreamstorealityhomestead4647 did you can them like your potatoes
Process the jars at pressure for 25 minutes (for pints) or 30 minutes (for quarts).For my altitude it is 10 pounds of pressure. Check your recommendations included with your canner for your correct pressure.
it's okay to dry pack but putting butter or any other ingredient is not necessary
😊
❤
💜
Why the butter
The lady who introduced me to the dry canning method used butter, a lot of people add it, but you can easily leave it out. It honestly is only for added flavor to the potatoes.
I guess I need a pressure cooker.
A pressure canner.... similar concept but not exactly the same.. 🙂
That's not dry canning. That's called dry PACKING.
It is also called dry canning by millions of people. Granted it is not baked in the oven like flour, etc but no water added when canning is also called dry canning.
I watched the rest of the follow up videos on your canned potatoes done this way. I don't have an air Frye and probably won't be buying one because everything is too expensive. For anyone who is like me and just has the old fashioned gadgets, do you have another method to share with us on how to get them crispy like French fries and would you share to us in a video the other ways you use them? I'm not too sure about frying them in oil the old fashioned way because of moisture and splatter, but maybe oven baking?
I use them for mashed potatoes, put in iron skillet in the oven to get crispy, dice the fries and mix with bacon and or sausage and baked until the flavors blend. I like to serve an over medium egg on the top of the potatoes used this way... As you can see, there are so many ways to use them. Very versatile..
@@dreamstorealityhomestead4647 wow that's a good idea!!! I haven't even thought of that.
Beets, what about beets? I can't find people that can dry packed beets.
The lady who introduced me to "rebel" canning said you can dry pack any veggie. I have not tried beets because I am the only one in my family who likes beets. But with that being said I like to experiment. I would prepare a canning the regular way that you can and make two jars without water. Adding a pat of butter would be up to you. I do just for added flavor to the potatoes, but you could easily do without. When I rebel can I always use the time that is recommended for the veggie I am canning.. Hope it works and you are happy with it...
@@dreamstorealityhomestead4647 Thank you. This is the first year I've canned beets. I pickled some and they look great. The ones that I pressure canned with the beet juice from when they were boiled, look washed out. I only canned them the other day and haven't opened them yet. I did find one video where she cut them into like 1/4" slices. I prefer chunks so I'll try both. Like you, I am the only one that eats beets. Still trying to convince my wife to try oven roasted beets.
Just because you have a seal doesn't mean it's OK.
Would that not be the same with anything that is canned?? Home or commercial??
Butter in traditional canning with liquid in the jars makes sense. But in dry canning, uhmm, the butter melts to the bottom and does not spread around taters. Doesn't make sense.
You make a good point. When everything cools there is about 1/3 of the jar that has liquid in it. But as it is processing everything is boiling, but when you empty the jar there is already the butter in there. It is just as easy to leave the butter, and honestly the salt out. This is how I learned so it is usually what I do...🙂
Sorry didn’t realize I was in on my husbands account, should be Connie
Not a problem!! 😊
They can be French fried
I love to put them into the air fryer... I haven't used an actual fry daddy in a long time.....
can you dry can corn
That is something I will have to research. As of yet I have not tasted a canned corn that to me doesn't taste scorched. If I find something that tastes good to me I will make a video and share my opinion.
Thank you
This method is absolutely NOT safe. PLEASE be careful !
As stated, this is rebel canning. Do your own research and can the way you are most comfortable with. For me and mine, I don't have any problems with this....
This is a great way to get botulism.
To kill C botulinum spores set your pressure cooker to 116°C (240.8 F). You need to cook foods until
their internal temperature is 85°C (185F) for 10 minutes.
Consider boiling homemade canned food for 10 minutes before you eat it. It’s an important
extra step to ensure the food is toxin-free before it hits your digestive tract.
If a can or bottle has a bulging lid don’t eat the food inside, as this can be a sign of contamination.
Throw it away immediately or return it unopened to the store where you bought it.
Never eat any food that smells funny, foul, even slightly “off” or doesn’t smell the way it normally should.
health.clevelandclinic.org/how-you-can-keep-at-home-canning-safe-avoid-botulism/
It was not processed! That's the point.
Not processed?? What was the time in the pressure canner??
@@dreamstorealityhomestead4647 if that isn't processing, what would be? (According to @elizabeth shaw)
Says who? She canned just fine except a reduced 10” to 5”
The canning time is 35 minutes for pints of potatoes not 30. Butter is not an approved ingredient for canning. Please follow approved and scientifically tested recipes for safety. You might get by with shortcuts for a while but you could also make your family very sick by not following the rules...
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Geni Barnes - That’s why it is called rebel canning… 😉
In Europe we do this for a long time and even water bathing at boiling point for two hours works just fine.
Many of us do not follow the latest American preserving "rules". She did say that you would not find this way of canning in "certain canning books." I trust my grandmother more than some alphabet agency from the U.S.
One in every crowd...smh
The FDA is a lobbying organisation. Grandma loved us. I trust grandma.
You're worried more about hard water than you are this method of preserving food!! Unbelievable.
As suggested in the title rebel canning..... Millions of people can in this exact way. It is perfectly safe.
Some people can't get over the fact that the FDA is not on their side.
True
You are obviously not a seasoned canner. Not even knowing to put lids on your water jars for sterile water!
If you read the instructions on the box of lids, that is not necessary now
Ms. Shaw, if you have no interest in "rebel" canning methods, why are you here commenting? This clearly isn't your community if you are diametrically opposed to the premise of the video.
@@stevescuba1978 Well said!
GTF off this channel.
@@stevescuba1978 because she's a miserable wench.