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Amish Canning Potatoes!
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- Опубліковано 29 вер 2022
- Once you bring it to a slow boil, put a lid on and allow it to boil for 2 hours. Then carefully remove the jars and allow them to cool. Apologies for that not being clear!
Also, please remember, this method, although it's been used for quite a long time is NOT approved by the FDA. I've never had a problem with this recipe myself, but I wanted to make it clear that this would probably fall under the Rebel Canning umbrella. I've used quite a few of my Aunts recipes, as her sect had used them for ages without issue.
However, I am comfortable with this and do so at my own risk. You should do what you are comfortable with for your family at your own risk.
Happy Canning!
The only verifiable case of botulism (from home canning in the US) that I know of was potatoes. I'd say that might be because botulism is found naturally in soil and it grows in an anaerobic environment (like canning). For these reasons, I choose to peel potatoes when I can them. It's a good idea to bring any canned goods up to a simmer before eating them to kill any botulism spores that may have grown while stored.
That said, my fav way to can potatoes is to cut "steak fries" out of large baking potatoes. I pack them in large mouth jars so I can get them out without breaking. Drain and allow to dry on a cloth before you fry them. We think they're the best fries we've ever had. 😋
ThankS deeply for sharinG thiS Old Fashioned MethoD that kept many people thrivinG foR years before the Modern Pressure Cooker was introduced!✌🤓🙏😇🌹🌞🌹🥔🥔🥔🌹☕🍵☕
Most welcome 😊
How much vinegar did you use and how long did you waterbath??
I want to come and live with the Amish.
Thank you so much! I was looking for this type of old fashion canning. God bless!
I need to grow some potatoes and try this out. I bet the salt helps slightly season or brine the potatoes too I bet that would make some very good Papas
Don't forget there's vinegar in it as well. I think I'll pressure can instead
Thanks for sharing, new subscriber❤
You are most welcome! Thank you so much for subscribing!💕⚜️
Best way to make potatoes! Best amd only way I do old schools best
Very neat! TFS. Would you do one with peaches?!
I sure can Kimmie. I've not waterbathed them before but I'd love trying. I've pressure canned potatoes before and they were not nearly as good as these were. I'm only going to Waterbath them from now on. Thanks for watching!
Just figured I'd go back and watch them all while I'm at it.
Looks yummy!
They were so good, Ann. Like a fresh baked potato. The texture is awesome.
I’ve done this and they’ve turned out beautifully.
Beautiful job, Brandi 💞
Aww, thank you Ms. Phyllis!💜
Awesome thanks Sister, I will be using this.
I am trying this ❤
Cant read the last part of instruction
I paused it and did a screenshot
I am new to canning. How do you incorporate the canned potatoes into your recipes? (Stews, roasted, mashed). Please let me know😊
Hi Alexis! I've found with this recipe I can use them in pretty much anything. They hold up SO well. I give them a quick rinse under cool water and then just use them however. Soups & screws of course, but I've used them to make quick Home Fries. Perfect roasted potatoes. This is definitely my favorite canning recipe. Hope that helped, have a great day!⚜️
Thank you! I’m looking forward to doing this❤️
How long? There is writing over the recipe.
Water bath for 3 hrs.
It says make sure they’re peeled first… But in the video they have skins on them in the jar?
Hi TE. The recipe says to peel them, however if I am using golden thin skinned potatoes I will generally leave them on myself. It's just a preference that hasn't hindered the quality for me. I'm sorry for the confusion, I wanted to stick to my aunts written recipe for the video. But nice catch! Thank you so much for watching. I'm processing carrots next week. Have a great day.🌻
Yes, take the skins off. This reduces the risk of botulism. This is the reason the recipe calls for it.
How long does it lasts
Why vinger I only use salt
To be honest Carmen, I am not really sure. I got this recipe from my Aunt who grew up in the Amish community. I never asked, but I'll give her a ring and get back to you with an answer. Thank you so much for watching, have a great weekend.🦐⚜️🐊
@@SimplySouthernBellesVlogsEtc reduces processing time
if u Use vinger u can boil two hours I found out but I don’t like the taste . But if u boil study for three hours canning salt ! Thought I share I just did 150 ponds today 😂 I been only doing salt and I do take the skins off it a lot work ! But big difference. I wanted to share information with u ! I have Amish friend now and she told me why ❤
How much can you taste the vinegar in the final product?
There is a slight vinegar taste. It's not unpleasant, but I've simply rinsed them under cold water. They held up very well structurally.
@@SimplySouthernBellesVlogsEtc Hey thanks for the reply. I've since canned my first 17 jars using the water bath method... And many more to come because it is quite addicting!
@@ReapingTheHarvest Awesome, I am so glad it's worked for you!
Could you use lemon juice instead of vinegar to raise the acidity in order to WB can them?
@@revoltiz1 I know lemon juice is more acidic than vinegar. But I've only ever used the vinegar so I wouldn't know the proper ratio. As you know this method is not FDA approved so it's hard to find information on it. I will do some research and get back to you!
Do you have a tater canning recipe that doesn't use the vinegar in with the taters? I need to make sure my hubby will eat what I can. He saw the vinegar go in and said naw.
Hey ItIs! I don't know of a recipe without the vinegar. It's important because it raises the acid level to make it safer to waterbath. I'm not a fan of vinegar tasting things at all. I don't like the Dilly beans or pickled carrots etc. But! I can tell your hubby that after opening them, I give them a quick rinse under cold water and we can't taste the vinegar at all. I use them in soups, potato salad. Home fries, I've roasted them and they are always good with no bitter taste. I'm with him on that one and don't think taters should taste like pickles!😉 Thank you for your interest and take care!⚜️🌻
You won’t taste any vinegar I promise. We’re not picking them
Do you pàck the tators raw and put them in the jars
Yes Melinda you pack them raw and then process them. Thank you so much for your interest. Have a great day!⚜️
How long do I leave them in water and does the top pop? When it's done then can I put them in the pantry I need recipes please
Hi Mariah. You process the jars in the boiling water for 2 hours. I make sure I cover mine with about an inch of water during that process. Once you take them from the water and sit them out to cool, the lids will make a pop sound as they seal themselves. Thank you for watching if you have any other questions, please let me know. Have a great day!🌞
2 hours for water bath canning for potatoes? Wouldn't that make them mushy?
@@mtblondie0036 I've never had them mushy. They are still a bit firm when I open them. I would say fork tender, they hold up under a cold water rinse. But that has just been my experience. Thanks for watching. Have a great day!🦋
Do they taste like vinegar after?
Usually I'll give them a quick rinse under cold water and we can't taste it at all. But for use in potato salad when I just drain them for use, they do have a slightly tangy flavor. Thank you for watching, have a great day!😊
2 hours I think it sounds great. I'm wondering if in tomato sauce would work too ...
Could you use salt instead of vinegar
Hi Gwenie.🙂 I have never used salt, I did ask my Aunt and she said that she wouldn't substitute the vinegar. But, I can say as someone who isn't into tangy flavors much. Once I give them a quick rinse under cold water there is no vinegar tang. If that was a concern. I'm not sure if that helped or not, but I hope so. Thank you for your interest, I hope you have a wonderful day!⚜️🌻
@@SimplySouthernBellesVlogsEtc yes I didn’t want the potatoes to have a vinegar taste thanks
Do you soak for hours and rinse first ??😅
Amazing 👍🆙
Why do you add vinegar into the jars? I am new to canning.
Hi Amanda. Welcome to the canning world! I misread your question a second ago. I add the vinegar to help raise the acidity in the jars. When you're canning that's important as far as whether or not you waterbath or pressure can, and how long to process your jars. Normally, and the way the FDA approves of canning potatoes is to pressure can them(which is just ick to me as the texture etc isn't the same.) Because the acidity of the vegetable is low. Things like your tomatoes are high acid foods so you can Waterbath them no problem, no vinegar needed. I found this technique and I've only used it ever since. Thank you for watching and have fun with your process!⚜️
acid but you may prefer to pressure can and then it's not important to use it. I've only canned the in a vegetable beef soup and used a pressure canner which is advice, but I'm going to consider this but peeled is suggestions for no bacteria which can be very bad.
@@rainreid5233why can’t you get scrub and clean the potatoes so you can leave the skin on?
Recipe please
Do you taste the ginger?
Hi Becky 👋. I've found that there is a light taste of vinegar (which I like for potato salads personally.) But if I'm using them for anything else I do a quick rinse under cold running water. The potatoes hold up great and the vinegar tang is gone. Thank you for watching, have an awesome day!🌸
Sorry I'm new at all this
This is just asking for botulism. Just get a pressure canner if you want to can low acid foods
Skins??
Hi Marti. Yes, if the skins of the potatoes (red or yellow potatoes) are thin and in good shape i.e no spots or other defects, I prefer to clean them very well and keep the skins on. It has never hindered the final product for me. It is just a personal preference. However, my Aunts original time tested recipe called for peeling them first. I wanted to make sure I gave everyone the proper written recipe that her family has used for generations. Apologies for the confusion, thank you for watching. Have a wonderful afternoon!🌻
@SimplySouthernBellesVlogsEtc your aunt's recipe called for peeling to prevent botulism. The "old fashioned way" was the right way and was used for generations! By modifying the recipe to keep skins on, you're breaking from the traditional method and significantly increasing the risk of botulism.
Mmm, Amish canned botulism.
No joke!
👍🏻
No! No! No! No! No! (1) The vinegar raises the acid level, but not enough to make water bath canning safe. (2) The skin must come off to protect against botulism, which can be found in soil.
Thank you for the information! I've seen SO much conflicting information on this issue. I do understand that these days we have progressed scientifically and that we know now the dangers of the "old ways". While 'I' am comfortable with this method myself, that is 'me'. I absolutely state that this is NOT approved by the FDA and everyone should research for themselves and do what they are comfortable with. This method helped me out a lot when I couldn't afford a pressure canner, which is why I posted it to begin with for those who don't have them. I appreciate you sharing your knowledge with us. Have a wonderful day.⚜️🌻
The "old ways" have been used for hundreds of years and are still used worldwide. The US is the only place you'll find people clutching their canning books, white knuckled, frightened to use methods that have been around longer than the U.S. has. 🤷♀️
@candypodratz Will you purchase non-pasteurized milk from the grocery store? This is also a common practice in parts of the world. It is clear that most of the time this won't hurt. Should it be prescribed to the public as safe? Should it be used in public school lunches?
Botulism is found in soil. Doesn't it make sense to peel root vegetables prior to canning? Botulism is oderless and tasteless, so you won't know if the canned goods are contaminated or not.
I'm not advocating extreme measures, but taking reasonable precautions in food preparation makes sense. Cook chicken to 165 F. Don't leave mayo as room temperature. Peel root vegetables prior to canning.
@@candypodratzit’s because home canning was really huge in the US at one time, much more so than any countries. The US, and to a lesser extent Canada, are the only countries where they actually did some serious scientific research and testing on canning. I’d rather trust scientists on this one than some ignorant traditionalists with their old outdated dogmas.
@@candypodratz Have you ever seen a person with botulism? I have and believe me it is not a good way to die. A lady in the US killed several members of her church with potato salad made from her home canned potatoes. I guess that was OK
You didn't peel your potatoes
Apologies for the delayed response. I did not, but the recipe does call for them to be peeled. If they are nice thin skinned potatoes I prefer to leave skins on. However, I should have followed the recipe to the letter. That was an oversight on my part and I should probably pin that in the comment. Thank you for your interest, have a beautiful Tuesday.🐝🥔⚜️
Where is the receipe?
It's in the description box Leslie. Mine changed with an update, yours may have too. Check the 3 lil' dots in the top right corner see if that helps. Thank you for your interest and have a wonderful day!🌻⚜️
WHAT ARE THE BOTTOM 2 SENTENCES CANT READ THEM PLEASE , IT IS COVERED
Oh gosh, I never noticed that before! 😳 It says allow it to boil for 2 hours. Then remove from the waterbath and allow to cool on the counter. I need to put it in the description. Thank you for bringing that to my attention. Have a great day.🌸
@@SimplySouthernBellesVlogsEtc thank you
NEVER EVER EVER can a root vegetable with the skin on unless you want your family to dump their guts with BOTULISM!!!
Waterbath canned skin on potatoes. Yikes!!!!!
Extremely dangerous