I got a good deal on 25 lbs of potatoes 4 days ago and I used this method and I'm here to tell you, this is the way to do it. They turned out beautifully. Thank you Mary so much. I have printed several of your methods of canning and added them to my canning cookbook.
Awesome!! I am glad you are pleased!! Thanks so much for watching. I have several more planned... Share them with your friends. I love to help people...
Thanks for the vid - and especially thanks for putting the process out in the notes. I'm going to start doing this, and have been keeping an eye out for a good "how to." Now I have it!
The lady who introduced me to this way of processing potatoes gave me a few jars that were 3 years old. The taste was amazing. They should last at least that long. I have a few left from last year when I canned and they are as good as the day I canned them.
I have a friend who cans sweet potatoes this way. I personally have not tried it as of yet, but it is on my to do list later this season when I am canning other things with the same process time. I will do a video on it showing in my opinion, if it is a success or a failure...
I would think if your canner is large enough to put the metal divider in it that it would be ok. Mine isn't so I have not tried it. Never stack jar on top of jar without something in between the jars.
Thank you, we did!! Best tasting yet! TBH had my doubts, not anymore! Will do cubes next, like for hashbrowns. This definitely my new way to do potatoes!!!
There is enough water that is left on the potatoes. When they are processed and cooled there is about 1/3 of a jar of liquid in them. As far as the salt, while they are processing and the liquid and potatoes boiling in the jars the salt is mixed in well.
@@simplyhomecookingandcannin7983 I’ve can potatoes too but I’ve always put it enough water to the top and then after it cooked it ended up with a little less how do use canning salt and put that over the top
Just happened upon your channel and loved what you did! I will be using this dry method on my potatoes from now on. Absolutely amazing! Thank you for sharing this info.
I always do. If you decide not to, then it is up to you. When you try this way, why don't you do half one way and half another and compare?? I do that a lot, lol..
@@simplyhomecookingandcannin7983 Not only are you not canning the potatoes correctly, now you are telling other to Water Bath potatoes, which we all know is not safe. Be responsible, please!
@@simplyhomecookingandcannin7983 Those older canning books are outdated and INCORRECT. Now stop spreading misinformation around and risking lives. If someone gets sick or dies because of the information you provided, you're responsible. Do the right thing and take down this video and any other "rebel canning" video you've put up and share CURRENT and ACCURATE information only. For the safety of yourself, your family and your viewers.
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/ How hot does it get inside a pressure canner? 240 degrees F At sea level, a pressure canner produces a temperature of 240 degrees F in steam, free of air, at 10.5 pounds of pressure. Using and Caring for a Pressure Canner - Extensionfyi.extension.wisc.edu › files › 2017/09 › B2..
@@simplyhomecookingandcannin7983 its STILL not an approved method of canning.... I don't care How Many people have done or do now...This so-called method is NOT safe for long term storage... I don't know how long it takes for Botulism to grow inside your jars...but I won't be using Your method of canning....
Hence the name of the video. Rebel canning. But with that being said, everyone has to be comfortable with the way they process food... Have a great day 🙂
There's always more than one way to skin a cat. My grandma taught me to water bath everything and that's not usda approved either but none of us every died from our canned foods!! Love these dry canned potatoes and yes I have done this before!! Love it.
What pound of pressure did you use? 10lbs or 15 lbs for 30 minutes for pints 40 minutes for quarts. You said in the video up to pressure, but never mentioned the weight. thanks!
I had the info in the description box. Here it is again. 🙂 process pints for 35 minutes process quarts for 40 minutes I am near sea level so I have my weight on the jiggler so I am processing on 10 pounds of pressure.
They are fully cooked straight from the jars. You are only reheating. If I am making mashed potatoes, I get hot add the ingredients for that. If I am wanting baked potatoes, I put in the oven and bake on 400 until they lightly brown. It drastically reduces cook time by having them precooked in the jars.
Yes, I put them in the air fryer, pan, pot, cut up and add to soups, etc. You can always drain, cut into cubes and use in a potato salad. They are 100% ready to use straight from the jar
@@simplyhomecookingandcannin7983 I did try this with some Yukon golds because it just sounded delicious. Delivered 7 pints to my mom yesterday because that's her favorite potato. I'll fill her cellar with a lot more, she's been worried about grocery money. This economy is just terrifying.
You had me till you added the butter. The butter is a fat (meat) and has to be pressure canned according to meat times. I wont be taking the risk of doing this your way and everyone else is getting bad information. CAUTION newbies!
Butter is a fat, canning meat has fat, bacon is fat and all are canned. I can't see the harm in it myself. BTW I've been eating on canned meat and potatoes now for 7 yrs so far and Im obviously alive and not sick.
I COMPLETELY Agree!. There is SO many things wrong with this video. I'm Very happy the video is labeled " rebel canning", but it's MUCH more than that. The Canning Process uses liquid for a reason. Liquid is used to process as a heat Conductor. This ensures that the heat reaches the inside of your food for the duration of the time canned. Without liquid ( water, broth, stock, juice from raw packed meats) you Cannot be certain your food has reached and kept that temperature to Ensure a Safe food for your pantry. I totally understand your Grandparents and Parents may have canned Much differently than we do today, mine did as well. But, we know SO much more about food safety now. There is a science to Canning, and a Reason that Canning has become safer. I am happy to teach you safer Canning methods. Always Vent your Canner for 10 Minutes ( not 5) , Get a Ball or USDA Canning guide. Those are where you want to begin. I have 35+ years of Canning experience and teach others as well. I have seen this " Dry Canning " circulate on Facebook groups and those New to Canning are learning from this. They don't know any better. It only takes 1 SINGLE jar that hasn't been correctly processed for someone to become very ill. Please don't be the one who has Canned that jar.💜🤗
I got a good deal on 25 lbs of potatoes 4 days ago and I used this method and I'm here to tell you, this is the way to do it. They turned out beautifully. Thank you Mary so much. I have printed several of your methods of canning and added them to my canning cookbook.
Awesome!! I am glad you are pleased!! Thanks so much for watching. I have several more planned... Share them with your friends. I love to help people...
Prepping now....going to dry can 20# of gold potatoes....thank you!
Great!!!
Sounds great!
Thanks for the vid - and especially thanks for putting the process out in the notes. I'm going to start doing this, and have been keeping an eye out for a good "how to." Now I have it!
Glad it was helpful! Thank you for the kind words!!
Great advice!
Glad it was helpful!
Thanks so much for this vid.
Any approx idea just how long these will store and still be good? Wild guess ?
The lady who introduced me to this way of processing potatoes gave me a few jars that were 3 years old. The taste was amazing. They should last at least that long. I have a few left from last year when I canned and they are as good as the day I canned them.
@@simplyhomecookingandcannin7983 Sounds good! Thank you
I now have a few jars that are 2 years old and they are still great.
will this work o sweet potatoes?
I have a friend who cans sweet potatoes this way. I personally have not tried it as of yet, but it is on my to do list later this season when I am canning other things with the same process time. I will do a video on it showing in my opinion, if it is a success or a failure...
We harvested about 150lbs is potatoes this summer and the next batch will be planted at the end of the month. I'll be canning my hiney off.
I hope to can a lot more jars than last year...
Great video! Thx
Glad you liked it!
Can you double stack them in canner?
I would think if your canner is large enough to put the metal divider in it that it would be ok. Mine isn't so I have not tried it. Never stack jar on top of jar without something in between the jars.
Thank you for the quick response.
@@sandyw4617 You are welcome!
Just found you & subbed! Thank you so much, will be canning my potatoes this way!
Welcome! Hope you like them as much as we do.
Thank you, we did!! Best tasting yet! TBH had my doubts, not anymore! Will do cubes next, like for hashbrowns. This definitely my new way to do potatoes!!!
I am so happy you liked them. They taste amazing, don't they??
I agree! Thank you again! BTW, do u happy to be an Arkie? You sound like me! 👍
@Bonnie Lambert I am from SW VA.
I'm a rebel canner. If it works it works 🙂
Exactly!!!
Who would have thought? Great idea.
Thank you!!
Thanks so much for this. I love potatoes and this is a way to have them all year long and not have to worry about storage. Thanks again.
You are so welcome!
I wondering why you didn’t use water?? And the salt didn’t get mixed around. Explain if you can
There is enough water that is left on the potatoes. When they are processed and cooled there is about 1/3 of a jar of liquid in them. As far as the salt, while they are processing and the liquid and potatoes boiling in the jars the salt is mixed in well.
@@simplyhomecookingandcannin7983 I’ve can potatoes too but I’ve always put it enough water to the top and then after it cooked it ended up with a little less how do use canning salt and put that over the top
Salt on top or bottom, it doesn't really matter... Some people don't even add salt...
THANKS...just got a canner this is great
💜
Just happened upon your channel and loved what you did! I will be using this dry method on my potatoes from now on. Absolutely amazing! Thank you for sharing this info.
Awesome! Thank you!
do you have to peel them for this process?
I always do. If you decide not to, then it is up to you. When you try this way, why don't you do half one way and half another and compare?? I do that a lot, lol..
@@simplyhomecookingandcannin7983 will do, thanks
💜🙂
If I don't have a pressure canner could I water-bath them like this?
According to older canning books I have seen,
you can water bath can for 4 hours. But I would recommend that you pressure can.
No, you can't. Follow proper canning procedure or use another preservation method. Botulism is deadly.
@@simplyhomecookingandcannin7983 Not only are you not canning the potatoes correctly, now you are telling other to Water Bath potatoes, which we all know is not safe. Be responsible, please!
You are incorrect, I stated according to older canning books I have read.
@@simplyhomecookingandcannin7983 Those older canning books are outdated and INCORRECT. Now stop spreading misinformation around and risking lives. If someone gets sick or dies because of the information you provided, you're responsible. Do the right thing and take down this video and any other "rebel canning" video you've put up and share CURRENT and ACCURATE information only. For the safety of yourself, your family and your viewers.
Question: can I use any type of potato for this method? Red? Yellow? Russet?
Yes.
You can't use any potatoes for this method. YOU MUST follow proper procedures or you will get very very sick.
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/
How hot does it get inside a pressure canner?
240 degrees F
At sea level, a pressure canner produces a temperature of 240 degrees F in steam, free of air, at 10.5 pounds of pressure.
Using and Caring for a Pressure Canner - Extensionfyi.extension.wisc.edu › files › 2017/09 › B2..
Everyone has their own opinion..
Awesome! You can dry can bacon, too! Its great!
I am planning on trying that too!!
Thank you for this!
You are very welcome!
No..... you HAVE to have an inch of headspace at the least...
No you don't. There isn't added liquid to siphon out of the jars...
@@simplyhomecookingandcannin7983 its STILL not an approved method of canning.... I don't care How Many people have done or do now...This so-called method is NOT safe for long term storage... I don't know how long it takes for Botulism to grow inside your jars...but I won't be using Your method of canning....
Hence the name of the video. Rebel canning. But with that being said, everyone has to be comfortable with the way they process food... Have a great day 🙂
There's always more than one way to skin a cat. My grandma taught me to water bath everything and that's not usda approved either but none of us every died from our canned foods!! Love these dry canned potatoes and yes I have done this before!! Love it.
My grand mothers water bathed everything as well... Thank you for watching and commenting!
Thank you so glad I happened up on you doning this we love potatoes but hate them soggy.Thanks again
It is day light and night in the difference in the textures and flavors canned this way.
What pound of pressure did you use? 10lbs or 15 lbs for 30 minutes for pints 40 minutes for quarts. You said in the video up to pressure, but never mentioned the weight. thanks!
I had the info in the description box. Here it is again. 🙂
process pints for 35 minutes
process quarts for 40 minutes
I am near sea level so I have my weight on the jiggler so I am processing on 10 pounds of pressure.
Any reason why you prefer the long cut potato over diced? Also how long will you need to cook these on the stove when it’s time to eat them?
I made them longer because over all more will fit into the jars. You can always cut them into cubes when you remove them from the jars.
They are fully cooked straight from the jars. You are only reheating. If I am making mashed potatoes, I get hot add the ingredients for that. If I am wanting baked potatoes, I put in the oven and bake on 400 until they lightly brown. It drastically reduces cook time by having them precooked in the jars.
It's not just that it's processed; presumably when you go to eat them you're going to heat them up again.
Yes, I put them in the air fryer, pan, pot, cut up and add to soups, etc. You can always drain, cut into cubes and use in a potato salad. They are 100% ready to use straight from the jar
@@simplyhomecookingandcannin7983 I did try this with some Yukon golds because it just sounded delicious. Delivered 7 pints to my mom yesterday because that's her favorite potato. I'll fill her cellar with a lot more, she's been worried about grocery money. This economy is just terrifying.
That is awesome. I just purchased 75 pounds of Yukon gold seed potatoes...
I have a dial presto pressure canner I live in about 660 ft how long should I pressure can them for? Thank you.
process pints for 35 minutes
process quarts for 40 minutes
Use 10 pounds of pressure.
Have you made french fries with these yet?
We make them a lot. Drain the juices from the jar. Season and I put them in my airfryer until they are crispy. We really like them.
I love your potato peeler. May I ask where you got it
Thank you! I got it at Walmart.
Great bit of rebel ingenuity with the dry canng.What is the type of canner that you use?Thanks for sharing 😀
It is a presto. I bought them at Walmart.
HUM I WAS JUST THINKING HOW TO DO POTATO YESTERDAY ❤️❤️❤️🇺🇲🇺🇲🇺🇲👍👍👍🤟🤟🤟 THANK YA KEITH..
You are very welcome
I’ve never seen a potato peeler used that way 😂 it looks so normal omg 😱
🙂
You had me till you added the butter. The butter is a fat (meat) and has to be pressure canned according to meat times. I wont be taking the risk of doing this your way and everyone else is getting bad information. CAUTION newbies!
Feel free to leave out the butter.....
Butter is a fat, canning meat has fat, bacon is fat and all are canned. I can't see the harm in it myself. BTW I've been eating on canned meat and potatoes now for 7 yrs so far and Im obviously alive and not sick.
I COMPLETELY Agree!. There is SO many things wrong with this video. I'm Very happy the video is labeled " rebel canning", but it's MUCH more than that.
The Canning Process uses liquid for a reason. Liquid is used to process as a heat Conductor. This ensures that the heat reaches the inside of your food for the duration of the time canned. Without liquid ( water, broth, stock, juice from raw packed meats) you Cannot be certain your food has reached and kept that temperature to Ensure a Safe food for your pantry.
I totally understand your Grandparents and Parents may have canned Much differently than we do today, mine did as well. But, we know SO much more about food safety now. There is a science to Canning, and a Reason that Canning has become safer. I am happy to teach you safer Canning methods. Always Vent your Canner for 10 Minutes ( not 5) , Get a Ball or USDA Canning guide. Those are where you want to begin.
I have 35+ years of Canning experience and teach others as well. I have seen this " Dry Canning " circulate on Facebook groups and those New to Canning are learning from this. They don't know any better. It only takes 1 SINGLE jar that hasn't been correctly processed for someone to become very ill. Please don't be the one who has Canned that jar.💜🤗
I know exactly what you mean..
Made these & added garlic with the butter
🤣🤣 overdid the garlic
I love garlic too!!
I dry can mine too. 👍
The flavor is so much better!!
Putting your fingers on the food defeats the purpose of sanitizing the jars.
Hands washed hundreds of times during canning with antibacterial soap makes clean hands....
Didn't she say the jars were clean. I didn't hear her say she sanitized them. 20 min.
under pressure would kill anything on her hands.
Jars just came out of dishwasher and were placed on counter.
not to mention all that heat will sanitize them, too.
💜💜🙂
Thank you for sharing. I hope you do more canning videos.
More to come! Thank you for watching!
It is NOT dry canning; it is dry PACKING. There is more than a fundamental difference in the two terms. Get your act together.
🤣😅😂🤔