Preserving The Garden Harvest - Raw Pack Pressure Canning Potato Chunks
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- Опубліковано 10 лют 2025
- #herhomesteadskills I have been gardening, quilting, soaping and canning for most of my life. I believe there might be some value to documenting some of the skills I have learned over the years. I appreciate you joining me on this journey. We can all learn something from each other, and I hope to gain some insight from other peoples experiences as well. Please Like, Share and Subscribe to my channel and feel free to comment on the content.
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Thank you. I always enjoy watching you
Thank You!
Just canned 14 quarts of potatoes this morning. That’s 14 more than yesterday. Happy you are safe at home and had a wonderful trip in the US.
Awesome, Thank You!!
I bought a 50 lb. bag for $20 and canned the whole thing. 7 quarts and 46 pints. I think I'll get another. That way, I'll be able to use potatoes twice a week all year.
Awesome!!!!
wow.......that is a lot of spuds.
Roger that 🇨🇦. Canning beef stew qts. (stew meat, onions, sliced carrots and potatoes)
I've learned tons from you this year! Thank you yungin 🤗
Sounds great!
Store your potatoes for seed in a box in your basement is you have one or in a very cool dark place. I hate peeling potatoes , too. Didn’t plant potatoes so far (Florida Summer) this year so purchased them as 5# bags when they have been BOGO. I can raw, too.
When do you plant yours? In in NC FL gulf side. My potatoes were a bust. Thinking of doing some as a fall crop and starting them in October.
@@jackietomkins5085 Just waiting for temps to get out of the 90’s 🌞
@@kellyestes5482 Yes, that's what I hope October brings (and a little less rain) 🙏 🙂
I don't have a basement, but I will try to store some...
Loud rain your getting….my goodness what a great harvest 👍🏼🌺
Yes, thank you...sorry about the background noise!
Thank you for this video, Toni.I am canning potatoes for the first time today, and you have taught me well ☺
Wonderful!
You’re a rebel! Love it! I did it the blanching way and they are not good to fry. I will do it this way from now on. I couldn’t find a ‘recipe’ without blanching. I should have come to you for the answer!
Jelly canning jars were 1.99 each at the thrift this morning! Crazy! USA
nuts on the jelly jars! the thrift store is out of touch!! they will eventually learn and drop their prices when no-one buys them!!
Looks great!
I love canning red potatoes! I love them canned skin on with garlic powder, then I use them for mashed potatoes!
I also love to can them with green beans with just salt and pepper.
Sounds great!
Toni, you are the bomb! I'm so happy you talked abt "the jiggler"! My presto came with the 15lb weight & I could not get the pressure to hold. It would jump all over the place. So I ordered "the jiggler" from Amazon & just got it, in time for some canning I needed to do today. Yippee! My pressure is staying @ 11. Thank you! I love your videos!
Thanks so much!!!!
Liked your video and the explanation of using the three piece jiggler. I have potatoes to do next on my list as well. It will be my first time canning potatoes. I just started pressure canning in January. And have done several different meats, squash, tomato sauce. And have water bathed pickles and jams. I have done a good bit now. But still learning to pressure can. I love that your video to pressure can is very neat and concise. You are an excellent teacher. And enjoy all your talks with us as well. ❤️
Thank You, I appreciate that!
I have the same canner and noticed in your previous videos you had the jiggler. I was confused. Thank you for explaining in detail the difference. I still struggle with maintaining the right pressure sometimes. I'm ordering the jiggler today!
It sure made a difference for me!
Toni, your potato peeler is the problem hun. I use the old fashioned silver ones and instead of peeling away I peel towards me. Lickity split! You have better control I guess if you peel towards yourself. Just my opinion. It works for me.
Thank you for educating me. You're amazing. All the best.
Thank You!
Great video! Very helpful. I asked my daughter and son in law to watch your videos. They too will learn a lot. !!
Awesome! Thank you!
THANKS TONI
You're Welcome!
Your family will be eating well this winter :)
I hope so!
I am fascinated by this whole process of pressure canning. It looks to me like a secret ritual 😅 I wonder if the fact that we are way under sea level here in The Netherlands is the reason that pressure canning is not common here. I was taught how to can goulash (meat) by using boiling water etc. We were told to reheat on 80C for 5 minutes to prevent botulism.
Will find out more about the altitudes while pressure canning. I am clueless right now... 😅
Yes, It must be way different where you live, (way under sea level) I wouldn't begin to know what the best methods are...Perhaps the older generation can give you some pointers!
I didn't know the jiggeler was an option item. So excited to order this. I really struggle with keeping it at pressure, so this was really good to know! Thanks
Yes it makes a world of difference! It was the best thing I ever did with my 23qt Presto. Life is way less stressful now 😆
Glad I could help!
Hi Toni
I have been buying potatoes at my local grocery stores and they have been horrible! I have had to cut upto half the potatoe off because of how bad they were. Just this weekend I finally purchased a beautiful 5 lb bag of potatoes not enough to can but I have been enjoying them! Great video!
I was in Sam’s club last week when a woman walked by with a bag explaining to her husband “ something stinks in this bag” Not much smells worse than a rotten potato. 🤢
Ye, there does seem to be issues with store bought potatoes this year, not enough stock and the quality is off..
Nice size potatoes.
Thank You! they did well!
Wonderful. Old school instant mashed potatoes are the best. My youngest likes to flavor ours with rosemary and garlic. Thank you.
mashed are not my favorite, personally I like roasted potatoes!!
@@HerHomesteadSkills your making great content. I would love to eat roasted canned potatoes anytime. Thank you.
Hi Toni, I always enjoy watching you can. I learn a lot from you. Thanks for sharing your wisdom and knowledge with us.
You are so welcome!
Just set 11pints of homegrown carrots into the pressure canner, taking a break, and watching you. I hope I can get a load of potatoes in this afternoon/ evening, but we will see.
You encourage meto keep going, ma'am, thank you.
Edit: I purchased a jiggler, too. I wish I hadn't gotten the gauged canner, I could hardly get them to regulate, too. Added to that, our county extension, which tested the gauges for accuracy, stopped doing it. The next county over required mailing out in to them, and said it would take 2-3 weeks to get them back. That's when I bought the jiggler like yours.
Yup, the jiggler does not have to be tested...and I have no idea where in Ontario that service is available either!
Another informative video . I love watching and building my confidence . Hope you get all your jars filled too
Me too!
So glad you talked about the jiggler. I have the same canner and had purchased the jiggler but the instructions said that was not for the dial gauge model so I never tried it. But I definitely will as I hate having to sit there for the entire canning time and adjust the temperature up and down. This will make it so much easier. I also harvested the same potatoes as you did (first time growing potatoes) and glad to learn how to preserve them. Love your videos 💚🌸
apparently not "required" with the gauge model, but the gauge does need to be checked for accuracy every year and mine was never checked, so I use it as backup!
@@HerHomesteadSkills True. Was told it’s no longer possible to have the dial gauge adjusted in Quebec. Thank you!
Hi Toni - those are lovely potatoes. I hate peeling as well, lol 😂. We are harvesting some of ours tomorrow - hopefully we get a good harvest too.
I hope you do too! Thank You!
I was able to buy the new jiggler at Ace Hardware for 12.99 . They want 25.00 at Amazon. Thanks for all the great info.
awesome price!
Great job. Thanks for sharing
Thanks for watching!
Was at a thrift store here in California this morning. They were wanting 1.99 per jar, pint size. Left them on the shelf. I have 10 pounds to can up. Think I'll make a small batch of beef stock and german ale for a portion of them. Goes great with a beef roast. Can be difficult canning for one.
I would pass those up too...you can buy new ones with lids and rings for less than that!!
Thank you for your video.
I'm big on dehydrating potatoes lately. This year I'll cube them instead of slice them for Scalloped Potatoes. I really begrudge the "wasted space" in a jar of dehydrated potato slices. Silly, I know.
If I find some suitable potatoes to can I will but not the Russets. Too starchy. We get all our potatoes for free as long as we like Russets.
Have a great one.
i dehydrate the washed skins and powder
Russets are great fresh though!!!
So far I have plenty of chunks & fries canned (can always use more tho lol) .am thinking to try some sliced approx 1/2" thick to have for hearty home fries too. The more potatoes I have canned up, the happier I`ll be! Enjoyed the video as always.
I still have problem with my jars siphoning.
My first try at pressure canning was white potatoes.
Adjusting temperature on electric glass stove I find extremelly difficult.
Once it reaches 10psi and turning temp down slowly the temp kept going up to almost 15.
As temp went down went below 10psi and had to turn temp up again.
All this fluctuation caused bad siphoning and burned smell. Potatoes turned into one thick glob and had to scrape off jars.
Needless to say I'm disappointed. Tried sweet potatoes on gas stove of a friend. Siphoning left about 1/2 inch below original liquid level.
Is this safe to store?
J
What am I doing wrong?
@@Julie-yh1sq I`m sorry you`re having such a time. Anyone that cans will experience siphoning occasionally. Tis the nature of the beast, unfortunately.
There several things that CAN cause it..but there is also that 'It Just Happens' thing. Sorry I can`t help as to canning on a glass top..maybe others here have experience with that.
The pressure/temp fluctuation can indeed cause siphoning. But other things will also. Be sure you`re leaving proper headspace & debubbling, making sure to check your headspace after de-bubbling.
I have found that when the pressure has gone completely down in my canner, I remove the jiggler and wait 10 minutes BEFORE I remove the lid. Then I wait ANOTHER 10 minutes before removing the jars. This has seemed to help quite a bit on halting siphoning. I`ll admit I canned 14 qts of fries last week & had 1 jar siphon..so why?..who knows. Wasn`t much..maybe 1/2 inch.
Here is a good site to read up on the siphoning causes: melissaknorris.com/podcast/canning-problems-and-solutionsl-siphoning/
Hopefully others can give ya better advice. Don`t give up tho. :)
Sounds great! Thank You!
Thanks for sharing 🙏 😎 🏖 🏝
My pleasure!!
Great video!! This is my first year to can potatoes and I prefer the raw pack with potatoes. Lol I do a taste test before I can a second canning , to much work for something you won't eat.
smart!!!
Canned 25 pounds of potatoes in the last week. Every time I go to Costco I buy 10 more pounds. They've gone from $6 something to $8 something a bag. I tried growing potatoes in bags. Three successive times. They started out well but we had so much rain they all rotted.
I have never tried growing in bags...Perhaps next time
I had no idea you can cann store bought potatoes!
Yes, You Can!
Love your videos! I used russet potatoes a few weeks ago and they turned yellow so next it will try red potatoes.
Sounds great!
So nice to see you got a good potato harvest... mine was a bust. I don't know why. Got 1 2" red and a dozen yellow under 1". Used grow bags. I'm in Florida. My tomatoes grew to 9+ feet. Way too hot. Temps dropped a little and they finally started to produce tomatoes, then the daily rain came and to add insult to injury hornworms ate all of the leaves off overnight! They were protected until all the rain came :( the ONLY things that did great was jalapeños, Serrano, ancho and cayenne peppers. Bells were hit and miss. Basil and oregano also did well but I really wanted those potatoes and tomatoes 😭 I'll now clean the garden out completely and direct seed the beginning of October. . We won't see a frost until Jan-Feb and I can protect them overnight when that happens. I have to say though even some of my citrus trees this year are bearing smaller fruit than normal too. Ugh
wow, tough year for your garden, hopefully your fall garden will be better!
I appreciate your detailed information on using the pressure canner. It takes some of the mystery out of the process. How do you prepare and cook with the dehydrated potato cubes and slices you make? I am interested in dehydrating some, but am unsure how to use them. Any ideas or recipes would be greatly appreciated. Thanks again for all the great content you share!
Just learning myself, I would use the bits in soup, stews, and home fries/hash browns...the slices for scalloped potatoes!
Yup can refrigerator potatoes? I always heard not too! Please answer? I am talking about potatoes from the grocery story!
Ok, If you have a cool dark place to store them then great, use that resource..I don't so the next best thing is the bottom baskets of the refrigerator. one for onions and the other for potatoes...I would much rather use them for other stuff...but both those would go bad in no time at all, in the open.
you can dehydrate ypur washed peels and powder add to stews
Those tatters look great! We're getting ours out of the containers this week. Anxious to get going on this project. How long did you let them sit outside before bringing them in? Curing?
two to three weeks!
@@HerHomesteadSkills Thank you!
@@lynntomk Make sure they are covered or the sun will turn them green and that is toxic.
Can I ask why do you peel the potatoes? All the nutrients are in the skin , plus then you avoid the hassle but maybe there's a reason I'm not aware of?
sometimes I like them peeled!
Im terrified to can potatoes for fear of botulism.. i know. Its irrational. But i cant help it.. any suggestions on how to get over that?
Yes, just do it!!! the only way to get over fears is to face them head on!
I have questions about the salt. Do I use regular table salt or picking salt For canning the potatoes? Also is it nessary to blanch the potatoes first to get out more starch ?
never use regular table salt that contains iodine, any other salt is acceptable.. Blanching will remove "air" from the potatoes so that they don't suck up all your liquid.
I do most of my potatoes the same way.
I have never tried mashing canned potatoes?
Well It works!!!
Can you do same method for russet potatoes?
I do the same with Russets
I prefer the red 1st, then white, then gold..as the russets have a whole lot more starch. But everyone has their own favs! :)
Thanks for answer.
@@sarahcourtney1658 me too. The waxy potatoes like red, gold, yellow do well when canned. Russets can become mealy.
The only time I've successfully canned russets was chunks in with meat like a meal in a jar and they're perfect. Otherwise as they sit the starch seeps out (looks almost like Elmer's glue) and they're just too mushy.
Why un-iodized salt?
Because iodized salt can affect the color of your canned goods!
Thank you for your response. I canned 5 lbs of nice large red potatoes today and thanks to your guidance they canned just fine. 7 pints were my results.
Now you know what is like to do KP Duty in the military. Think about peeling spuds for 1000 hungry men. lol That is a good idea to start the venting count down when the lid safety lock pops up.
thanks, yup that's when you know you have a seal!
I canned with a friend once about 15 years ago and did not remember the process. This brought back some of the memory.
Do you have to use a pressure cooker to can? I do not have a canner so I am wondering if Instant Pots would work the same way?
I do have a garden and want to make it larger for next year; I think I need to learn how to can.
Thank you for doing this video, I'm going to go watch some of your others and see what I can learn.
You actually don’t use a pressure cooker; you must use a pressure canner for low acid foods like vegetables and meats. Get yourself a recent edition of a canning book, like a Ball canning guide. Read the book and follow the directions exactly. Toni is a great teacher and does it by the book.
Another good resource that you should be aware of: nchfp.uga.edu/how/can_04/beans_peas_shelled.html
I did10 pounds this morning....only 210 more pounds to go....
LOL!!!
#NOTMYKING
OK!
I also hate peeling potatoes, especially after I’ve canned around 130# of them this year…and then we harvested our own garden potatoes. 🫠🤷
Why non iodized salt?
It can react with and change the color of canned foods