Thank you Kaily 🙏 I am definitely trying this! I only have a water bath canner... I grew up with our own canned chicken, meats vegetables etc...water bath only! I just water bathed some chicken... excited to try it. I used my mom’s and mother in law’s recipe and suggestions. But people keep saying to me You Need to Pressure Can! It’s Not Safe! Anyways I was about to get a pressure canner then I happened to see Make it Make and now you! Watching Make it Make with Amish recipes and canning has totally re instilled my confidence! Thank you! The gov’t does not want us to sustain ourselves! Instead want us buying stuff in the store when it Is full of preservatives and chemicals! Also... The price of stuff is absolutely expensive! Don’t know how families are able to feed themselves. I canned over 500 lbs of tomatoes last fall,... canned tomatoes, juice, V8 juice, tomatoes sauce, salsa, relish... etc... I have been canning for 40 years... and will continue ♥️🙏 so awesome too see the younger generation canning. God Bless and thank you. Don’t let the ‘Nay Sayers’ discourage you. Keep up the excellent work ❤
omg this whole comment just made my day! Im so so happy to hear it! I swear the world is a stage and people think too much. Life can really be simple if we make it that way!
Thanks Kaili great video ❤ I don’t trust any government agency . They have proven them selves untrustworthy and dishonest. We all need to grow what we can and preserve for hard times coming🙏👋👋👋👋🙏🙏🇺🇸
Thanks.....BTW....those that oppose water bath canning for potatoes, ignore the fact that several generations used this method, without problems. This is how European countries can.....for the most part. They do not have access to pressure. canners. The most important thing is to clean everything well. Sanitize jars and lids. Cut out bad spots. Water bath for your recommended time. Well done. You can water bath can green beans as well. Using the proper ratio of vinegar and water inside of the jar.
My grandmother, and my Mom always hot water bathed everything they grew, my Mom past away at 92, and I am 63, none of us died from eating water bathed food
Don't need water, over lids, in canner. It syphons water from jars. Learned the hard way. There is steam canning. I am learning so much. Thank you. Planning another batch. Remove rings, after 2 days. Don't stack any home canned jar. Pressure on lid.
How long will potatoes 🥔 last in the jars for pantry shelves? I’m new to canning etc just purchased everything I need for canning and pressure canning. Congratulations on the baptism praise the lord ! Thanks for sharing looking forward to learning with you as well 😊
Im excited for you and your journey! Im kinda just learning and doing as I go and sharing with you all. I hear fro 12-18 months. I am going to give them a go here in another couple weeks to see how they are.
What did they do before pressure canning, they water bathed, thank you i watched a video of people overseas water bathed meat in gallon jars takes longer yeah they have huge pots
Hi! I'm learning to can for the first time and am working up the courage to do my potatoes this week, I'm wondering if now (since this is about 9 months since you posted this) if you've tried your potatoes with the vinegar? I have heard so much back and forth about this (but I bought the vinegar anyway and also i will use the himalyan salt!) and also the timing for processing, you said 2 hours and I'm at 6,000 ft elevation (colorado) so do I just add an extra 20 minutes? So so excited to can!! I'm hoping to do it this week, I'm overthinking everything but really excited to learn and try! TIA!
Hey Alicia! So nice to meet you and yay excited for you. This recipe is exactly what I did and they still are on the shelf and good to eat. We had some last week. Im excited to hear how they go!
If you live in Wisconsin Kwiktrip has taters for 99cents for 5#. Did my first dry canning with a pressure cooker. I will try this method when I get more jars.
I like to see younger people learn to preserve food. I have never put vinegar in my potatoes when canning. Very interested to know if they smell or taste like vinegar when you open them. The Amish canning methods are tried and true, just not USDA approved. I will give you a sub so that I can follow your journey in food preservation.
Yes I have never done it but every single person i learnt from in canning potatoes this way says the same. I guess we shall see how they turn out! :) Thanks for the sub! Im always open to learning ways you do things as well!
You can taste the vinegar. I don’t like it. I find pressure canning, makes them too soft. I would like to water bath, but I think I should put some sort of acid in. So I’m stumped.
Ola do Brasil! Obrigada por compartilhar seu conhecimento! Estou aprendendo muito, continue a postar vídeos como este de banho maria por favor! Obrigada ❤❤❤❤
I have been water bathing potatoes but I dont let them soak but after cutting them into cubed I blanch them for 2 minutes and rinse them under running cold water so they stop cooking. Than I make a mixture of water salt sugar and vinegar and bring them to a rupid boil for about 5 minutes. I add enough vibegar to bring the acid down to 3 pont usind litmus paper to test. I fill the jars with the potatoes than add the liquid put the lids on and do water bath for about half hour. The potatoes doesn't get mushy and they are really nice to make potato salad with mayonnaise onion and some herbs. If it's done properly the potatoes last for years in the jar.
I would love that exact recipe. How much sugar? I'm new to canning but really want to can the food we really eat. Potatoes, corn, greenbeans, fruit. I'm not into the meat...but definitely the veggies and fruits
@@ArtistCreek Unfortunately I don't have a exact measurements for canning the potatoes or anything else. I'm a old fashion Hungarian woman and I learned eyeball and taste the food I make. But what I do is as I said I peel, and cube the potatoes on a mandolin and I keep them in a bowl of tepid water until I blanch them so they don't get discolored. Than I boil a big pot of water with a good pinch of salt to make the potatoes tasty. When I blench the potatoes I do it in small batches so they cook evenly. Soon as the water start boiling again after I put in a batch of potatoes, I cook it for about another 2 minutes. Not longer because potatoes keep cooking even though they been removed from the boiling water. And for that reason when I scoop them out of the boiling water with a large slotted spoon, I put them in a large bowl and fill it up with tepid water again to stop the cooking process and stop the potatoes going really mashy. I use the same pot of water to blanch the rest of the potatoes in small batches. Than I boil a good amount of water, WHITE sugar, salt and vinegar. The ratio of these ingredients depending on the individual taste. Hungarians like their preserving liquid really strong tasting sweet and sour. Go easy with the salt since the potatoes already been cooked in salt water. If your brew get really sour from the vinegar put some sugar in. If it's too sweet put more vinegar in. I usually start with ANOUT 3 liter of water, 1 cup of sugar, half cup of vinegar and about 2 flat table spoons of salt. Don't be afraid you can't go wrong. When I like the taste of the brew I check it with litmus paper to make sure that it's under number 4. If not just add a bit more vinegar. Just keep tasting the brew and adjust it to the taste you like but making sure that the acidity is below 4. Than I feel the prepared jars with potatoes than add the liquid. Clean the rim, put the lids on and water bath them for about 20 - 30 min. I water bath everything just in a big old pot. I put a folded tea towel at the bottom so the jars don't have contact with the pot, put the jars in leaving a little gap between them so they won't crack from knocking each other. Fill the pot up with warm water so the jars won't crack from cold water since they got hot food inside. Since I use jars from food I by at the store I only fill the pot up with water to the bottom part of the lid.Put the lid on the pot and it's ready for water bathing. If the pot doesn't have the right size of lid you fold a tea towel and put it on top of the jars making sure that it's tucked in to the pot all around. It will get wet but thats the idea, that it creates a hot steamy cover. I bring the water up to a good steady boil and when my jars start "dancing" in the pot (you hear them knocking the side of the pot) then I boil them for about 20,30 minutes. When the time is up I leave the jars in the pot for about half hour before I take them out. If you would like to experiment you can also put chilli, caraway seeds, pepper corn, mustard seed in the jars just before you pour the liquid in. It will turn out even better. When I make the potato salad I cube a good size of white onion, and mix it with mayonnaise and sour cream for the dressing. The mayonnaise and the sour cream is about the same ratio. The sweetness of the mayonnaise and the sourness of the sour cream give a wonderful balance. If you really want to make it special you can cube few sweet and sour pickled cucumber and some tin beetroot. After I cut this last 2 ingredients I rinse them under running water to wash away the liquid and the color of the beetroot, otherwise you end up with a really sour and pink potato salad 😁. I'm sorry about my English as it's my second language. If I missed something feel free to let me know. As I said, don't be afraid to mix the liquid. If you make too much you can store it in your refrigerator and mix it in with your next batch of preserving liquid. Better to make extra than starting making more to fill your jars.
Sounds like they’re almost pickled! Sounds tasty. You don’t have to boil long because of the high acidity. I wonder if the blanching really makes a difference?
@@maryfisher9888 yes the blanching does make a difference. I tried it without blanching (trying to save time and energy as I'm getting older 😒) and firs of all the color of the potatoes turned out grey 🥴 and in few days they started to go bed in the jar from the starch content because I do only water-bath and not pressure canning. And in this scenario the temperature of the heat not high enough to kill the bacteria that's present in the starc. But the starch get removed by blanching. And the vinegar, salt and sugar does the rest of the preserving to make it safe. And while I was putting them in the bin I checked and they where hard, not "cooked" enough in water-bath. And yes you right they can be taste like "almost pickled" from the brew but that's when the individuals taste preference come in. Because I only use canned potatoes for potato salad for us it taste better with more "pickled" flavor.
In the United States, National Presto Industries, Inc. was founded in 1905 in Eau Claire, Wisconsin, where it designed and manufactured pressure canners (known at the time as “canner retorts”) for commercial canneries. The company, originally called Northwestern Steel and Iron Works, was a major producer of fifty-gallon capacity pressure canners. Subsequently, the company also began production of thirty-gallon canners for hotel use and soon thereafter developed ten-gallon models suitable for home canning. The company installed an aluminum foundry in 1915 for the specific purpose of manufacturing large-size pressure canners for home use.
@@thoughtfulenlightenment1416 So, you can tell if jar is sealed. Sometimes with ring on, you can't tell. Ring off, you can hear, see, some lid has popped up, not sealed. And you never stack, these canned jars, as the pressure of other jars on top, with the weigh can loosen a lid, below. Just learned canning 2 years ago. Also, de-bubbling, is to stop siphoning of liquid out of jars. I did not know that either. Then, do NOT fill your water bath jars, over the top. Just to the necks. Over the top also, does some siphoning. All learned the hard way! lol. I am getting more confident.
Have you opened a jar yet to see if they're firm or mushy? I appreciate how you fast forward filling the jars, thank you!!! 😂 Great video, I'm new at this...the potatoes look perfect
LOL i love that you appreciate the speed on the video hahah! I know when I watch videos I like a quick summary that I can still see visually and follow! I try to make them as easy as I can. They are perfect and I will be doing more. They are great! This is what they were like when I opened them ua-cam.com/video/EnZhC_khsl8/v-deo.html
the potatoes were not perfectly 1 inch, and they did settle down a bit. I would maybe put 5-6 less potatoes if i was doing it 100% perfect. How I did them here though, they turned out perfect @@lynnedavis1354
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻
Thank you for subscribing! These are 18oz jars. They were made the time of when I did this video and we are still eating some! So its been around a year so far I believe
I have done both. Dry is tastier & great for frying, but water inside potatoes is great for soup making. I made navy bean soup and no fresh potatoes in pantry. I just opened my canned ones. No vinegar smell. A tiny bit, mushy, but the soup did not mind! lol
they may be, im not sure. Now that they have sat for a bit, I can shake the jar and pieces dont seem to break off. Ill see how they are when I open my first jar! Yay!
I will certainly let you know! I used to soak fresh cut fries in big bins of water to prep when I worked in the arena canteen when I was in my teenage years. It wasn't for anything special other than being prepared for the big crowds, but I noticed after a few times of using soaked potatoes once cooked they were a lot crispier. LOL Hopefully these will be the same!
Answer: before the 2 piece flats and rings, there were zinc lids requiring a rubber ring. Lid on just tight enough to keep water out during processing. They let the jars rest about 30 seconds then tighten the lids. The reason for the “rest” was to let the last of pressurized air to escape. The same for the glass lid, rubber ring with the bail wire closure. My mom used both types of jar lids. Meaning: by the time you got the last jar out of the boiling water, it was time to tighten the lid, or adjust the bail to closed position. Water bathed everything. Died from doctor error at age of 97. I think the new “tattler lids” operate on the same principle. All 3 ways the lids and rubber and lids can be used many times before the rubber rings need to be replaced. Correct me if I’m wrong about this. I grew up helping mom do her canning. I’m still here at 75 yrs😊
I would never can potatoes in a water bath. Potatoes are a low acid food and need to be pressure canned. The processing temperature for low acid foods must reach 240 degrees to destroy the bacteria spores. You can boil in a water bath for hours, it’s just not safe to do so.
this method has been used effectively by friends and family for generations and im just following whats worked for years in mine and family friends, family trees. It may not be the best way but since we have done them this way its saved me tons of time with prepping for meals and we are still health. This method may not be for everyone and I always suggest everyone does what is best for them and their families
it is 3 to 5 years. Keep cool and dark place. Probably longer, but most people use up what they can. I had not planned to canning potatoes, but bought 2 ,10 pound bags, at Christmas time with company, to make more potatoes salad, potato pancake.. My guest hardly ate! So, I had to can these, as to not waste them!
How much vinegar and salt. Did I miss that? Going back. lol. In quart jars. One tablespoon of vinegar & one teaspoon of salt, in each jar. Fill with boiling, hot water. Water bath for 2 hours. I tried mine. Can't taste vinegar. Yeah Used a jar in emergency. No fresh potatoes.
The reason potatoes need to be pressure canned is because a water bath does not get up to the temperatures needed to kill botulism spores, but pressure canning does by increasing the pressure and therefore the temperature. Many foods are safe to be water bath canned, but they are foods that have a higher acid content, which does not allow the botulism spores to develop. Adding vinegar to your potatoes as in this video MAY be one solution. But as a general rule, if you water bath low-acid foods long enough to kill botulism spores, you end up with mush. That is the basic reason some foods are pressure canned, and some can be water bath canned--their acid content. I have watched people water bath can green beans using hours of water bathing--mush! Just because you CAN do it, doesn't mean you should, or that if better and safer methods develop over time, they should not be used. If you get appendicitis, do you have surgery or do you call a witch doctor? If you have an infected wound, do you say magic words or take penicillin (ask all the WWII survivors!). Just because your parents did it, or grandparents did it, does not mean there is not now a better and safer method. God gave you brains; use them!
Hun keep making videos. Not everyone can afford a canner. Not everyone can buy a new lid every jar. My thinking is...with a new lid every jar. I am paying about .50 each jar plus the cost of the food in it. If i can buy a can of it for close to that. I would just by the grocery store version. But if im trying to presrve my garden harvest. I will can or freeze or use an used commerical jar with a lug lid. These people act like we wont see the top unpopped. If its contaminated that is a major flag right?
You should always use a pressure canner to can potatoes. You're putting you're family at risk for botulism poisoning! Potatoes are a low acid food! All low acid foods need to be canned under pressure!
This works for us and has for many many amish families. I am sharing my method of doing things. I am not a professional by no means and I never have claimed to be. Just sharing what Ive been taught by many others. If you do not agree with this method, please, please don't follow along! ☺
This is how My greatt grandmother canned and not one person in 5 generations ever got sick the government(usda) lies. other countries also can this way . God bless you and yours.
Thank you so much for this comment.! If people are worried about things being USDA approved, they should be more concerned about what the USDA actuallly approves that we are willingly buying that is not good for us at all! Its crazy what my eyes have been open to over the last 2 years, a big reason why we are trying to be as self sufficient as we can be in all areas now! Thank you once again for this comment! @@lorriemcgee8792
You are recommending dangerous canning procedures. Please inform yourself about botulism. It doesn’t matter if you’re Amish or satanist, it doesn’t matter when it comes to canning safety.
What did they do before pressure canning, they water bathed, thank you i watched a video of people overseas water bathed meat in gallon jars takes longer yeah they have huge pots
Thank you Kaily 🙏 I am definitely trying this! I only have a water bath canner... I grew up with our own canned chicken, meats vegetables etc...water bath only! I just water bathed some chicken... excited to try it. I used my mom’s and mother in law’s recipe and suggestions. But people keep saying to me You Need to Pressure Can! It’s Not Safe! Anyways I was about to get a pressure canner then I happened to see Make it Make and now you! Watching Make it Make with Amish recipes and canning has totally re instilled my confidence! Thank you! The gov’t does not want us to sustain ourselves! Instead want us buying stuff in the store when it Is full of preservatives and chemicals! Also... The price of stuff is absolutely expensive! Don’t know how families are able to feed themselves. I canned over 500 lbs of tomatoes last fall,... canned tomatoes, juice, V8 juice, tomatoes sauce, salsa, relish... etc... I have been canning for 40 years... and will continue ♥️🙏 so awesome too see the younger generation canning. God Bless and thank you. Don’t let the ‘Nay Sayers’ discourage you. Keep up the excellent work ❤
omg this whole comment just made my day! Im so so happy to hear it! I swear the world is a stage and people think too much. Life can really be simple if we make it that way!
Thanks Kaili great video ❤ I don’t trust any government agency . They have proven them selves untrustworthy and dishonest. We all need to grow what we can and preserve for hard times coming🙏👋👋👋👋🙏🙏🇺🇸
1000000000% I wish I could hand you a megaphone to say it louder 🙌
Totally agree and I'm.not even living in America, my own govt is not trustworthy either.
Thanks.....BTW....those that oppose water bath canning for potatoes, ignore the fact that several generations used this method, without problems. This is how European countries can.....for the most part. They do not have access to pressure. canners. The most important thing is to clean everything well. Sanitize jars and lids. Cut out bad spots. Water bath for your recommended time. Well done. You can water bath can green beans as well. Using the proper ratio of vinegar and water inside of the jar.
Amen! Thank you!
😊☀️☀️😊 tyvm for sharing!! Good job!!👍
My grandmother, and my Mom always hot water bathed everything they grew, my Mom past away at 92, and I am 63, none of us died from eating water bathed food
Amen
Same here but I am 71.
Don't need water, over lids, in canner. It syphons water from jars. Learned the hard way. There is steam canning. I am learning so much. Thank you. Planning another batch. Remove rings, after 2 days. Don't stack any home canned jar. Pressure on lid.
Love the way you’re pleasant and straight to the point. I had to subscribe.
I know how valuable time is and ill never waste it! I appreciate the kind comments!
How long will potatoes 🥔 last in the jars for pantry shelves? I’m new to canning etc just purchased everything I need for canning and pressure canning. Congratulations on the baptism praise the lord ! Thanks for sharing looking forward to learning with you as well 😊
Im excited for you and your journey! Im kinda just learning and doing as I go and sharing with you all. I hear fro 12-18 months. I am going to give them a go here in another couple weeks to see how they are.
@@Howz_That Yes, 2 to 5 years. Check them out, smell them.
What did they do before pressure canning, they water bathed, thank you i watched a video of people overseas water bathed meat in gallon jars takes longer yeah they have huge pots
exactly!
Cool, ich mache sie auch so und sie sind immer perfekt 😊
Hi! I'm learning to can for the first time and am working up the courage to do my potatoes this week, I'm wondering if now (since this is about 9 months since you posted this) if you've tried your potatoes with the vinegar? I have heard so much back and forth about this (but I bought the vinegar anyway and also i will use the himalyan salt!) and also the timing for processing, you said 2 hours and I'm at 6,000 ft elevation (colorado) so do I just add an extra 20 minutes? So so excited to can!! I'm hoping to do it this week, I'm overthinking everything but really excited to learn and try! TIA!
Hey Alicia! So nice to meet you and yay excited for you. This recipe is exactly what I did and they still are on the shelf and good to eat. We had some last week. Im excited to hear how they go!
If you live in Wisconsin Kwiktrip has taters for 99cents for 5#. Did my first dry canning with a pressure cooker. I will try this method when I get more jars.
I am in Ontario Canada! That sounds like an awesome deal! Let me know how they turn out for you!
I like to see younger people learn to preserve food. I have never put vinegar in my potatoes when canning. Very interested to know if they smell or taste like vinegar when you open them. The Amish canning methods are tried and true, just not USDA approved. I will give you a sub so that I can follow your journey in food preservation.
Yes I have never done it but every single person i learnt from in canning potatoes this way says the same. I guess we shall see how they turn out! :) Thanks for the sub! Im always open to learning ways you do things as well!
ما شاءالله 💕😍🇩🇿
You can taste the vinegar. I don’t like it. I find pressure canning, makes them too soft.
I would like to water bath, but I think I should put some sort of acid in. So I’m stumped.
oh really? Could you taste the vinegar? When I opened these and used them, they tasted like a normal potato@@whatever-ql5ns
@@whatever-ql5ns I dry cann mine and they are delicious,look 100% better might try once you will not add water anymore but it is not in book,
Ola do Brasil! Obrigada por compartilhar seu conhecimento! Estou aprendendo muito, continue a postar vídeos como este de banho maria por favor! Obrigada ❤❤❤❤
Wow that looks really easy. I’m going to do this. I have a water bath canner but never sure what I can do this way.
It was easy for sure! Im loving the simplicity of using them too! Let me know if you end up trying it! Id love to hear how they turned out for you
I have been water bathing potatoes but I dont let them soak but after cutting them into cubed I blanch them for 2 minutes and rinse them under running cold water so they stop cooking. Than I make a mixture of water salt sugar and vinegar and bring them to a rupid boil for about 5 minutes. I add enough vibegar to bring the acid down to 3 pont usind litmus paper to test. I fill the jars with the potatoes than add the liquid put the lids on and do water bath for about half hour. The potatoes doesn't get mushy and they are really nice to make potato salad with mayonnaise onion and some herbs. If it's done properly the potatoes last for years in the jar.
Thats great! Love it! Ive only tried this way so far and its been great for me! Ill have to try this when I make more
I would love that exact recipe. How much sugar?
I'm new to canning but really want to can the food we really eat. Potatoes, corn, greenbeans, fruit.
I'm not into the meat...but definitely the veggies and fruits
@@ArtistCreek
Unfortunately I don't have a exact measurements for canning the potatoes or anything else. I'm a old fashion Hungarian woman and I learned eyeball and taste the food I make. But what I do is as I said I peel, and cube the potatoes on a mandolin and I keep them in a bowl of tepid water until I blanch them so they don't get discolored. Than I boil a big pot of water with a good pinch of salt to make the potatoes tasty. When I blench the potatoes I do it in small batches so they cook evenly. Soon as the water start boiling again after I put in a batch of potatoes, I cook it for about another 2 minutes. Not longer because potatoes keep cooking even though they been removed from the boiling water. And for that reason when I scoop them out of the boiling water with a large slotted spoon, I put them in a large bowl and fill it up with tepid water again to stop the cooking process and stop the potatoes going really mashy. I use the same pot of water to blanch the rest of the potatoes in small batches. Than I boil a good amount of water, WHITE sugar, salt and vinegar. The ratio of these ingredients depending on the individual taste. Hungarians like their preserving liquid really strong tasting sweet and sour. Go easy with the salt since the potatoes already been cooked in salt water. If your brew get really sour from the vinegar put some sugar in. If it's too sweet put more vinegar in. I usually start with ANOUT 3 liter of water, 1 cup of sugar, half cup of vinegar and about 2 flat table spoons of salt. Don't be afraid you can't go wrong. When I like the taste of the brew I check it with litmus paper to make sure that it's under number 4. If not just add a bit more vinegar. Just keep tasting the brew and adjust it to the taste you like but making sure that the acidity is below 4. Than I feel the prepared jars with potatoes than add the liquid. Clean the rim, put the lids on and water bath them for about 20 - 30 min. I water bath everything just in a big old pot. I put a folded tea towel at the bottom so the jars don't have contact with the pot, put the jars in leaving a little gap between them so they won't crack from knocking each other. Fill the pot up with warm water so the jars won't crack from cold water since they got hot food inside. Since I use jars from food I by at the store I only fill the pot up with water to the bottom part of the lid.Put the lid on the pot and it's ready for water bathing. If the pot doesn't have the right size of lid you fold a tea towel and put it on top of the jars making sure that it's tucked in to the pot all around. It will get wet but thats the idea, that it creates a hot steamy cover. I bring the water up to a good steady boil and when my jars start "dancing" in the pot (you hear them knocking the side of the pot) then I boil them for about 20,30 minutes. When the time is up I leave the jars in the pot for about half hour before I take them out.
If you would like to experiment you can also put chilli, caraway seeds, pepper corn, mustard seed in the jars just before you pour the liquid in. It will turn out even better.
When I make the potato salad I cube a good size of white onion, and mix it with mayonnaise and sour cream for the dressing. The mayonnaise and the sour cream is about the same ratio. The sweetness of the mayonnaise and the sourness of the sour cream give a wonderful balance. If you really want to make it special you can cube few sweet and sour pickled cucumber and some tin beetroot. After I cut this last 2 ingredients I rinse them under running water to wash away the liquid and the color of the beetroot, otherwise you end up with a really sour and pink potato salad 😁.
I'm sorry about my English as it's my second language. If I missed something feel free to let me know.
As I said, don't be afraid to mix the liquid. If you make too much you can store it in your refrigerator and mix it in with your next batch of preserving liquid. Better to make extra than starting making more to fill your jars.
Sounds like they’re almost pickled! Sounds tasty. You don’t have to boil long because of the high acidity. I wonder if the blanching really makes a difference?
@@maryfisher9888 yes the blanching does make a difference. I tried it without blanching (trying to save time and energy as I'm getting older 😒) and firs of all the color of the potatoes turned out grey 🥴 and in few days they started to go bed in the jar from the starch content because I do only water-bath and not pressure canning. And in this scenario the temperature of the heat not high enough to kill the bacteria that's present in the starc. But the starch get removed by blanching. And the vinegar, salt and sugar does the rest of the preserving to make it safe. And while I was putting them in the bin I checked and they where hard, not "cooked" enough in water-bath. And yes you right they can be taste like "almost pickled" from the brew but that's when the individuals taste preference come in. Because I only use canned potatoes for potato salad for us it taste better with more "pickled" flavor.
In the United States, National Presto Industries, Inc. was founded in 1905 in Eau Claire, Wisconsin, where it designed and manufactured pressure canners (known at the time as “canner retorts”) for commercial canneries. The company, originally called Northwestern Steel and Iron Works, was a major producer of fifty-gallon capacity pressure canners. Subsequently, the company also began production of thirty-gallon canners for hotel use and soon thereafter developed ten-gallon models suitable for home canning. The company installed an aluminum foundry in 1915 for the specific purpose of manufacturing large-size pressure canners for home use.
New sub - thanks for this video!
Thanks for the sub! You're very welcome
How long are they good?
One suggestion: remove the RINGS. Store them with just the sealed top 😊
Why is this? I saw someone else do that too, curious.
Thanks for the tip! Just learnt this!
@@thoughtfulenlightenment1416 So, you can tell if jar is sealed. Sometimes with ring on, you can't tell. Ring off, you can hear, see, some lid has popped up, not sealed. And you never stack, these canned jars, as the pressure of other jars on top, with the weigh can loosen a lid, below. Just learned canning 2 years ago. Also, de-bubbling, is to stop siphoning of liquid out of jars. I did not know that either. Then, do NOT fill your water bath jars, over the top. Just to the necks. Over the top also, does some siphoning. All learned the hard way! lol. I am getting more confident.
Have you opened a jar yet to see if they're firm or mushy? I appreciate how you fast forward filling the jars, thank you!!! 😂
Great video, I'm new at this...the potatoes look perfect
LOL i love that you appreciate the speed on the video hahah! I know when I watch videos I like a quick summary that I can still see visually and follow! I try to make them as easy as I can. They are perfect and I will be doing more. They are great! This is what they were like when I opened them ua-cam.com/video/EnZhC_khsl8/v-deo.html
You said 1 cnch head space, but I noticed your potatoes are at the rim of the jar, so does that mean no headspace is required
the potatoes were not perfectly 1 inch, and they did settle down a bit. I would maybe put 5-6 less potatoes if i was doing it 100% perfect. How I did them here though, they turned out perfect
@@lynnedavis1354
Im a new subscriber, and i totally agree with MS K.M!!
😀
Hi Kaily. Just subbed to you channel. Love and kindness from South Australia.
Awe thank you! So glad you're here!
All the way from South Australia! Amazing!
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻
Awe nice to meet you! So happy to have you here!
Would i do 1/2TBSP of vinegar for pints? Im going to water bath can homemade fries, I’ve seen people pressure can but i dont have one yet.
Did you tighten them right after you got them out of the bath or after you got back home?
After I took them out, but it didnt matter because the seal was sealed
hi kaily, thanx a lot for all the videos, thank u for the video, can we hot-bath can ranch dip & Greek tzatziki dip? 🙏
What size jars did you use?
20 Oz jar. It’s actually the pasta sauce jar you can find from the grocery store called Classico. It’s a far from that sauce
Hello, i. A new subscriber , what size of jar, are you using and how long will they last.tyfs
Thank you for subscribing! These are 18oz jars. They were made the time of when I did this video and we are still eating some! So its been around a year so far I believe
Please let us know how they taste and if they are musy
I 100% will! Maybe Ill record an opening of the can and show how they turned out!
I dry can my potatoes so they dpnt come out mushy. Its "rebel canning" but ive been doing it for years and years. Never had a bad jar
Thats amazing! Is that with pressure canning or water bathing? These ones are not mushy but I was kind of expecting them to be!
@@selfsufficientmompreneur pressure canning but you can water bath them but it takes forever lol 😆
@@sophiabultena6781 how many hours is forever? lol
@@Warriors_Garden_and_Workshop the Amish do it for 2 -3hrs. So I can see why some still pressure can...but in taste tests the water bath wins
I have done both. Dry is tastier & great for frying, but water inside potatoes is great for soup making. I made navy bean soup and no fresh potatoes in pantry. I just opened my canned ones. No vinegar smell. A tiny bit, mushy, but the soup did not mind! lol
Hi Kaily. How long will the potatoes last on the shelf??
Hi there! We are still using them since we made them, which was when I posted this video and they are good 🤩
What size are these jars?
They are 20 Oz
Can you taste the vinegar once they are canned?
nope
No. I tried mine. No smell or taste of vinegar. I was curious too.
Are they cooked or do you stkll have to cook them when opened?
They are cooked. When I open them ill fry them with some onions, or ill put them in water and boil them just to be hot then mash them!
how long can you keep them..
Ive had mine for a year now and they are still good. I would say at least 18 months
for 3 to 5 years.....Keep dark and cold. Same temp if you can. like a basement.
Since they are cut up into dices won’t they become mushy once they are placed in the jars? After them setting in your pantry for awhile ?
they may be, im not sure. Now that they have sat for a bit, I can shake the jar and pieces dont seem to break off. Ill see how they are when I open my first jar! Yay!
How long will they last
I dont think the vinegar will affect the taste of potato. My question is because it's soak in water , will the potato stay firm or will become mushy?
I will certainly let you know! I used to soak fresh cut fries in big bins of water to prep when I worked in the arena canteen when I was in my teenage years. It wasn't for anything special other than being prepared for the big crowds, but I noticed after a few times of using soaked potatoes once cooked they were a lot crispier. LOL
Hopefully these will be the same!
ua-cam.com/video/EnZhC_khsl8/v-deo.html
Why tighten the lids after they come out of canner?
not sure lol! How my grann taught me! You can also take them off from what I have now learnt!
Answer: before the 2 piece flats and rings, there were zinc lids requiring a rubber ring. Lid on just tight enough to keep water out during processing. They let the jars rest about 30 seconds then tighten the lids. The reason for the “rest” was to let the last of pressurized air to escape.
The same for the glass lid, rubber ring with the bail wire closure. My mom used both types of jar lids. Meaning: by the time you got the last jar out of the boiling water, it was time to tighten the lid, or adjust the bail to closed position. Water bathed everything. Died from doctor error at age of 97. I think the new “tattler lids” operate on the same principle. All 3 ways the lids and rubber and lids can be used many times before the rubber rings need to be replaced. Correct me if I’m wrong about this. I grew up helping mom do her canning. I’m still here at 75 yrs😊
To make sure the lids are gripping, sealing the top. When things cool off, a day later, you remove the rings.
I missed how much vinwgar and salt , about a tespoon of vinegar ?
Half a teaspoon of salt?
1 TBSP Vinegar
1 TSP Salt
Do the potatoes get mushy? Do they smell or taste like vinegar?
This is something I will let you know in about a month! This is my first time water bathing Potatoes following the amish.
I'm going to use my new electric wb canner for French fries. Hope it works
oh that would be cool! Let me know how they turn out!
Do you have a vid on water bathing chicken?
I have never done chicken but I am excited to learn how to!
Wow, I never done that, want to try
Im excited about it because potatoes are a filling food that is super great to have on hand.
How much vinegar would you use if you were using pint jars
At least a teaspoon or bit more. Try one with a tablespoon and other with teaspoon. Taste test.
What type of potatoes did you use?
ummmmm i think white.. LMAO im so sorry im not even sure. White or russet
I can this way with the potatoes, and they do not turn out Moochie new subscriber❤
Amazing!
I would never can potatoes in a water bath. Potatoes are a low acid food and need to be pressure canned. The processing temperature for low acid foods must reach 240 degrees to destroy the bacteria spores. You can boil in a water bath for hours, it’s just not safe to do so.
this method has been used effectively by friends and family for generations and im just following whats worked for years in mine and family friends, family trees.
It may not be the best way but since we have done them this way its saved me tons of time with prepping for meals and we are still health.
This method may not be for everyone and I always suggest everyone does what is best for them and their families
Can you please explain why in other countries they only water bath? Or why the Amish and Menonite communities water bath..and it's been safe.
Bak.You do what you think is right. I listen to AMISH.....use vinegar.
The Amish people water baths they do not have a pressure canner
you do not have to cover the jars with water, that is over kill, just fill to the height of the product.
i do because it evaporates quickly :) Whatever works best for you! So happy to hear that you can!
How long do your potatoes stay good on your shelf? Because some claim that they wouldn’t be good after year.
Honestly i'm not 100% sure. I only canned these to bring us through winter.
it is 3 to 5 years. Keep cool and dark place. Probably longer, but most people use up what they can. I had not planned to canning potatoes, but bought 2 ,10 pound bags, at Christmas time with company, to make more potatoes salad, potato pancake.. My guest hardly ate! So, I had to can these, as to not waste them!
Can buy frozen bags of potatoes
can you? im not sure love....
Sure! I’ve seen Becoming a Farm Girl can frozen fruit and vegetables.
True, but if freezer dies, so does your food. This is SHELF STABLE.
How much vinegar and salt. Did I miss that? Going back. lol. In quart jars. One tablespoon of vinegar & one teaspoon of salt, in each jar. Fill with boiling, hot water. Water bath for 2 hours. I tried mine. Can't taste vinegar. Yeah Used a jar in emergency. No fresh potatoes.
question is, why would you water bath for hours?? Why
The reason potatoes need to be pressure canned is because a water bath does not get up to the temperatures needed to kill botulism spores, but pressure canning does by increasing the pressure and therefore the temperature. Many foods are safe to be water bath canned, but they are foods that have a higher acid content, which does not allow the botulism spores to develop. Adding vinegar to your potatoes as in this video MAY be one solution. But as a general rule, if you water bath low-acid foods long enough to kill botulism spores, you end up with mush. That is the basic reason some foods are pressure canned, and some can be water bath canned--their acid content. I have watched people water bath can green beans using hours of water bathing--mush! Just because you CAN do it, doesn't mean you should, or that if better and safer methods develop over time, they should not be used. If you get appendicitis, do you have surgery or do you call a witch doctor? If you have an infected wound, do you say magic words or take penicillin (ask all the WWII survivors!). Just because your parents did it, or grandparents did it, does not mean there is not now a better and safer method. God gave you brains; use them!
Well in the uk and Europe we don’t have pressure canners so only water bath all safety
Hun keep making videos. Not everyone can afford a canner. Not everyone can buy a new lid every jar.
My thinking is...with a new lid every jar. I am paying about .50 each jar plus the cost of the food in it. If i can buy a can of it for close to that. I would just by the grocery store version. But if im trying to presrve my garden harvest. I will can or freeze or use an used commerical jar with a lug lid.
These people act like we wont see the top unpopped.
If its contaminated that is a major flag right?
I agree
How does ur mashed taters taste?
delish!
You should always use a pressure canner to can potatoes. You're putting you're family at risk for botulism poisoning! Potatoes are a low acid food! All low acid foods need to be canned under pressure!
If you dont agree with this method, please dont use it. I suggest everyone to always do what they feel best doing
bonny; COME ON. Amish been doing this for decades. That is what vinegar and salt is for. ACID.
Potatoes should not be water bathed. They need to be pressure canned. You should not spread unsafe information.
This works for us and has for many many amish families. I am sharing my method of doing things. I am not a professional by no means and I never have claimed to be. Just sharing what Ive been taught by many others. If you do not agree with this method, please, please don't follow along! ☺
The US is the only country in the world that uses pressure canners. Every other country water bathes.
This is how My greatt grandmother canned and not one person in 5 generations ever got sick the government(usda) lies. other countries also can this way . God bless you and yours.
Don’t be an idiot Vicki8042. No food borne bacteria will survive these temps with the vinegar and salt as an extra precaution.
Thank you so much for this comment.! If people are worried about things being USDA approved, they should be more concerned about what the USDA actuallly approves that we are willingly buying that is not good for us at all! Its crazy what my eyes have been open to over the last 2 years, a big reason why we are trying to be as self sufficient as we can be in all areas now! Thank you once again for this comment!
@@lorriemcgee8792
You are recommending dangerous canning procedures. Please inform yourself about botulism. It doesn’t matter if you’re Amish or satanist, it doesn’t matter when it comes to canning safety.
If you don't agree, PLEASE PLEASE PLEASE DO NOT USE MY METHOD 😍 Use one that you see fit for you and your family!
What did they do before pressure canning, they water bathed, thank you i watched a video of people overseas water bathed meat in gallon jars takes longer yeah they have huge pots