I’m just impressed with how clean everything is during your canning sessions. My kitchen looks like it’s been ransacked by the time I get done canning anything 😂 and I always end up looking like a disaster and am exhausted...and that’s just from making jelly. But I sure do love to do it 😉
I canned potatoes this year for the first time and I did diced potatoes. But just for funsies I did one jar of fries. They were just the best thing ever. Next year I will be doing a ton of those. 😋
Since I bought about 100 lbs of Yukon and reds from our cousin, I froze and canned a bunch. I was very pleasantly surprised how well the canned turned out, using broth and homemade (canning approved) onion soup mix. I will definitely give the Mediterranean version a try as we still have plenty left.
Onion soup mix is on my canning to do list. I was very surprised by how much we enjoyed canned potatoes the first time I did them. Thank you for watching!
Stupid question. How do you serve the Mediterranean, herbed potatoes. Like are they cooked all the way, and do you just dump them in. Pot and reheat? Just starting to venture into canning!
Love your videos! I made the cold pack potatoes today. This is the second time I have made them this way. I found the herbs very overpowering the first time so this time I just added salt. One thing to note between cold pack potatoes and hot pack is that the Ball cold pack recipe is tested with a set amount of potatoes per jar, 2 1/2 lbs before peeling for 2 quart jars. Once peeled it’s a bit over a pound of potatoes per quart. This allows for more liquid to be added and thus enables better heat penetration. Hot pack can take more than double the potatoes per quart, which is why they need to be blanched, as they need more time to cook.
I love that you do all these different canning videos, but what I would love love love to see is how they turn out and how you serve them. Do you just serve them as is, fry them, bake them mash them....are they really good
I just canned up raw packed sliced russets today. I put in garlic powder and salt. We really love these smashed up with a couple Tbs oil in cooked in the Ninja Foodie 13-1 countertop oven 25 minutes. Crispy exterior, soft interior. A dollop of sour cream and yum!!!! Right now they are 20 cnets per pound locally so I’ll be doing another batch this weekend. 😋
We did these the day you posted using reds. Tried them today and they are a hit, especially the Mediterranean. We will be doing more of all but will be heavy on the Meds. I do leach my potatoes overnight to remove the starches but all else was the same. As of now we have about 12 Qts. left - a testament of one is not enough HaHa!
I can potatoes as fries, and they're great! I toss with a little bit of oil and fry in the air fryer. I've always done the hot pack method because, like you, I believed that was the only safe way. Definitely will look into these new Ball book recipes
I canned potatoes for the first time last fall and we absolutely love them. The only thing I added was salt but after watching this, I think I would like to try the herbed recipe. I used the hot pack method. I think when I do up another batch, I will use both methods and compare what we like best. Thanks for the cold water soaking tip.
As always, your video classes are very informative. I enjoy them. I got three 10 pound bags of potatoes. They were on sale for Thanksgiving. I think I will try to do 2of the bags canned up. Thank you!!
😮 I’m definitely going to try the herbed and Mediterranean recipes! I think if you thickened the “juice” in the jars, it would make a wonderful gravy as well. 😋
I always seem to be out of lemon zest when needed. I’ve learned to buy them when on sale, zest them up and freeze the zest. Squeeze out the juice and put into ice cube trays. When froze them bag them up in a Ziploc bag for later use. I do the same with oranges.
Just made these recipes and i couldnt have had the confidence to do so if this video wasnt so great and informative. My husband said it was the best potatoes he has tasted. Thank you❤
You shared three unique recipes for canning potatoes, providing an excellent description, demonstration, and recipes for all three. Thank you! Have you ever tried dry canning potatoes with butter?
Thank you! I have tried dry canning. Technically it isn’t recommended as it hasn’t been tested, everyone has different comfort levels when it comes to canning. I prefer the results of canning in water
My dry canned potatoes were the best! Firm, not mushy, and with just butter and taters you can open them and throw them right in a hot skillet! Hot, crispy and ready in minutes :)
Abbey - I love these receipes. Thank you. Tell me, when you drain the potatoes, do you keep the chicken broth for another time? I hate to throw it away with all of the flavors in it! Please advise. And thanks again.
Hi Carrie! Best would be to check the manual for yours. I am pretty careful with it. When I got a pressure canner I chose the presto vs all American since it was lighter and I make sure not to move the canner while full.
I bought 100 lb of potatoes last fall, and I raw packed it all as fries. Works great in an air fryer. Rinse off any starch, lightly spray with oil, and bake in air fryer for 15 min or til, they get crispy. Oven takes much longer and not as crispy.
I just canned 14 quarts of the herbed potatoes. I read to use only dried herbs because of the ph levels and the effect of the preservation. Have you had any issues with adding fresh garlic? THat looks amazing!
I found out the hard way herbs get stronger over time. I know I can always add them when I open the potatoes. Adding 2 T lemon juice keeps potatoes white & pretty. It doesn't affect the taste.❤ (I can 100 lbs of Russets every 2 yrs.)
Thank you :) I'd say cold pack just to save time. Technically its just these recipes cut to a specific size that is tested as cold pack so just keep that in mind depending on your comfort level
Good information. Thanks for the options. I’m surprised you didn’t pre wash the potatoes in a bucket outside. I always worry about the dirt settling in the trap/pipe under the sink. You dumped potatoes in the sink and we can see the dirt falling in there too.
When you 'raw pack' I assume the jars are room temp. How hot is the broth you added ? Could it go in room temp also? Thanks! Im excited to try these recipes
I canned potatoes both ways but I like to put potatoes in simmering water or broth for 2 min before putting in jars & cover with hot liquid. You can pack more potatoes in the jars.
Thanks for the video for year we always water bath potatoes it only way ! I was showen from a arimsh lady very nice lady and family the water bath a lot things ! Never leave skin on for water bath.
Hi, your canner water requirements should be listed in the instruction book. If you don't have one, just Google how much water your canner needs, as they all vary by brand and size. Hope this helps!
Depends on the canner you use. My presto requires 3 quarts. Typically there is a line on the inside of the canner to mark where to fill to but the manual will say
Every canner is different, look up the manual for your canner on line and it will tell you how much water to add. But some of them will have a mark on the inside (sometimes just a line) inside of the canner showing the water line before adding the jars.
Can you do a cold water pack instead and raise the temp in the pressure canner when the water in it is also cold or should you only do hot hars and hot water?
From my understanding it is not recommended to make sure that everything is consistently heated through. I personally would feel comfortable with it, I would just heat the pot more slowly
I tried hot packing potatoes, we didn't care for them, too mushy. I came across someone who cold packs them about 5 yrs ago. It yielded a better result. Everything should be room temperature, water, jars, potatoes and canner water. We use lot of russets, I found that soaking and rinsing 2-3 times works better than 1 soaking to remove most of starch. There's still starch, but a quick rinse in colander when I open jar and it's good to go. I've made a decent potato salad out of them. No one knew they were canned. Hope that helps.
I have a bunch of smaller potatoes that are just starting to sprout, can I still can them to keep them from going to waste? They are Sieglinde potatoes.
I’ve done it before, I find they are more likely to fall apart a bit in the jar and the liquid gets a bit starchy. I just give them a good rinse in cold water when I go to use them.
Do potatoes need to “cure” to dry the skins before canning? I want to use my garden potatoes in veggie soup this year and confused about when they need to cure and when it’s not necessary.
Not sure if you found your answer but are you talking about curing before canning or storing the tater itself on a shelf? "USDA" "recommends" peeling before canning; if storing then potatoes need to be cured.
Depends on who you ask. If you are strict "USDA" is the only way, then no. Any low acidic food has to be pressure canned - so save up and invest in a pressure canner. However, once you understand all the canning rules/ guidelines, Makeitmake here on YT has a series on Amish waterbath canning - its not just a "well, Grandma did it this way so it must be safe". Know what decision you are making and why before just doing it because "so- and - so" said so. Happy canning!
In general or in these recipes? These recipes have added spices, so the colour would be impacted by that but for plain canned potatoes I’ve never had them turn brown
Starch. I soak my potatoes in lemon juice water, rinse the twice after leaching out the starch. (Soak cut/peeled potatoes 2 hrs prior to canning, rinse well.) Add 2 T lemon juice to each jar. This keeps your potatoes white.❤
I’m just impressed with how clean everything is during your canning sessions. My kitchen looks like it’s been ransacked by the time I get done canning anything 😂 and I always end up looking like a disaster and am exhausted...and that’s just from making jelly. But I sure do love to do it 😉
It definitely gets messy but I try to clean as I go because I never want to do it at the end of a canning session haha. Thanks for watching Stacey!
😂😂😂same here 🥴😂😂👵🏻👩🌾❣️
I canned potatoes this year for the first time and I did diced potatoes. But just for funsies I did one jar of fries. They were just the best thing ever. Next year I will be doing a ton of those. 😋
That’s awesome! I think I’m going to have to do some with the potatoes we have left. Thanks for sharing
Since I bought about 100 lbs of Yukon and reds from our cousin, I froze and canned a bunch. I was very pleasantly surprised how well the canned turned out, using broth and homemade (canning approved) onion soup mix. I will definitely give the Mediterranean version a try as we still have plenty left.
Onion soup mix is on my canning to do list. I was very surprised by how much we enjoyed canned potatoes the first time I did them. Thank you for watching!
Stupid question. How do you serve the Mediterranean, herbed potatoes. Like are they cooked all the way, and do you just dump them in. Pot and reheat? Just starting to venture into canning!
Did you use broth from store?
She used homemade broth.@@flipperc6042
Love your videos!
I made the cold pack potatoes today. This is the second time I have made them this way. I found the herbs very overpowering the first time so this time I just added salt.
One thing to note between cold pack potatoes and hot pack is that the Ball cold pack recipe is tested with a set amount of potatoes per jar, 2 1/2 lbs before peeling for 2 quart jars. Once peeled it’s a bit over a pound of potatoes per quart. This allows for more liquid to be added and thus enables better heat penetration. Hot pack can take more than double the potatoes per quart, which is why they need to be blanched, as they need more time to cook.
Thank you Christine! Yes thanks for pointing that out
tysm for this info!
I considered potato a essential part to a good meal, I harvested over 100 lbs. This year, I like the addition of garlic. Thank you Abbey
They’re definitely a staple for us too :)
I love that you do all these different canning videos, but what I would love love love to see is how they turn out and how you serve them. Do you just serve them as is, fry them, bake them mash them....are they really good
I just canned up raw packed sliced russets today. I put in garlic powder and salt. We really love these smashed up with a couple Tbs oil in cooked in the Ninja Foodie 13-1 countertop oven 25 minutes. Crispy exterior, soft interior. A dollop of sour cream and yum!!!! Right now they are 20 cnets per pound locally so I’ll be doing another batch this weekend. 😋
That sounds awesome! I’m due to can up some potatoes, I think I’ll have to try your way!
thank you just got my ball canning book and could visualise the recipies, this has helped a lot xx
That is great Beverley! Thank you for watching!
Good video. Happy to hear the starch from the potatoes is why my canned ones are cloudy.
Thank you Janet!
We did these the day you posted using reds. Tried them today and they are a hit, especially the Mediterranean. We will be doing more of all but will be heavy on the Meds. I do leach my potatoes overnight to remove the starches but all else was the same. As of now we have about 12 Qts. left - a testament of one is not enough HaHa!
That’s great! I’ll have to try soaking the potatoes overnight. That would be a nice way to divide up the work as well
Did you add the lemon or lemon zest? If so did you find it bitter? I want to do the Mediterranean potatoes but leary with the zest.
I like watching you. Everything is clean and organized. That’s so inspiring to watch to get going on canning potatoes. Thank you!
Thank you!
I can potatoes as fries, and they're great! I toss with a little bit of oil and fry in the air fryer. I've always done the hot pack method because, like you, I believed that was the only safe way. Definitely will look into these new Ball book recipes
Thank you for sharing that! I think I am going to have to try those!
😮 excellent idea! We love the air fryer. 🙏
I canned potatoes for the first time last fall and we absolutely love them. The only thing I added was salt but after watching this, I think I would like to try the herbed recipe. I used the hot pack method. I think when I do up another batch, I will use both methods and compare what we like best. Thanks for the cold water soaking tip.
I was so surprised by how much we loved them the first time I canned them. Thanks for watching Kary!
You've given us such useful and practical information AND such a variety. Love your content! Happy Holidays and all goodness for the coming years.
Thank you so much! Happy Holidays!
As always, your video classes are very informative. I enjoy them.
I got three 10 pound bags of potatoes. They were on sale for Thanksgiving.
I think I will try to do 2of the bags canned up.
Thank you!!
Thank you Carrie! So glad you enjoy them.
Thank you for this. I've been needing to get to some of my potatoes that have decided to start sprouting roots!
Perfect! Thank you for watching!
love the low profile microwave I just got one recently and makes it so much easier to use the pressure canner!
We were happy to find it! I don’t think I could have fit a pressure canner with the monstrosity that was in the house when we bought it 🤣
😮 I’m definitely going to try the herbed and Mediterranean recipes! I think if you thickened the “juice” in the jars, it would make a wonderful gravy as well. 😋
Great idea!
I always seem to be out of lemon zest when needed. I’ve learned to buy them when on sale, zest them up and freeze the zest. Squeeze out the juice and put into ice cube trays. When froze them bag them up in a Ziploc bag for later use. I do the same with oranges.
That is a great idea Marcia! I will have to do the same.
And limes! Gotta have lime for Hispanic dishes, 😋.
@@firequeen2194 I do limes, lemons, and oranges.
I wash lemons and limes and half and some quarter then flash freeze and put in freezer bags. Great for 1 and 2 tbsp recipes.
I'm so glad to see you use Sieglinde potatoes as this is what we grow.
They grow so well for us!
Just made these recipes and i couldnt have had the confidence to do so if this video wasnt so great and informative. My husband said it was the best potatoes he has tasted. Thank you❤
I am so happy to hear that! Thanks for watching
You shared three unique recipes for canning potatoes, providing an excellent description, demonstration, and recipes for all three. Thank you!
Have you ever tried dry canning potatoes with butter?
Thank you! I have tried dry canning. Technically it isn’t recommended as it hasn’t been tested, everyone has different comfort levels when it comes to canning. I prefer the results of canning in water
Thanks so much for the different flavors. I love canning potatoes.
Best video ever! Thank you for such a great instructional video!
Thank you!
I can't waif to try this.
What potatoes do you have the best results with? Your videos are excellent.
Thank you! I grow a lot of sieglinde and those can up nicely :)
Love our “canned fries” - I’ve only raw packed potatoes- just know the fries do take up a lot of space in the jar
I really need to give those a try!
My dry canned potatoes were the best! Firm, not mushy, and with just butter and taters you can open them and throw them right in a hot skillet! Hot, crispy and ready in minutes :)
I’ve been curious about this!
Yes...soaking cubed potatoes in cold water for at least an hour, then rinsing well removes the extra starch that tends to cloud things up :)@@alyb8058
Ascorbic acid helps them not turn brown just soak potatoes in that
@@tammy6477 or lemon juice
Abbey - I love these receipes. Thank you. Tell me, when you drain the potatoes, do you keep the chicken broth for another time? I hate to throw it away with all of the flavors in it! Please advise. And thanks again.
Beautiful video, thank you! How does your glass top range handle pressure canning. I am hesitant to use my glass top.
Hi Carrie! Best would be to check the manual for yours. I am pretty careful with it. When I got a pressure canner I chose the presto vs all American since it was lighter and I make sure not to move the canner while full.
Very pretty❤
Excellent video. I bet your potatoes will taste even better than they look Thank you
I bought 100 lb of potatoes last fall, and I raw packed it all as fries. Works great in an air fryer. Rinse off any starch, lightly spray with oil, and bake in air fryer for 15 min or til, they get crispy. Oven takes much longer and not as crispy.
I have heard of this but have yet to try it myself! I will have to try that next time I can potatoes.
I just canned 14 quarts of the herbed potatoes. I read to use only dried herbs because of the ph levels and the effect of the preservation. Have you had any issues with adding fresh garlic? THat looks amazing!
Pressure canned takes care of the ph .level
I found out the hard way herbs get stronger over time. I know I can always add them when I open the potatoes. Adding 2 T lemon juice keeps potatoes white & pretty. It doesn't affect the taste.❤ (I can 100 lbs of Russets every 2 yrs.)
I’ve found the herbs in these recipes don’t become too overpowering but I know what you mean. Great tip with the lemon juice! I will have to try that
Really impressed with your channel and have subscribed. Question for you .... do you prefer the hot pack or cold pack method for potatoes?
Thank you :) I'd say cold pack just to save time. Technically its just these recipes cut to a specific size that is tested as cold pack so just keep that in mind depending on your comfort level
Good information. Thanks for the options. I’m surprised you didn’t pre wash the potatoes in a bucket outside. I always worry about the dirt settling in the trap/pipe under the sink. You dumped potatoes in the sink and we can see the dirt falling in there too.
I have the American waterless cookware..and the braille oven.....keep them
Do you have a link for your measuring spoons, white spatula and that nice pot with the black handles?
I do for the measuring spoons & white spatula. I updated the description box :) I don't have a link for the pot but they aren't my favorite anyway!
Enjoyed the video
Thank you Cathy!
When you 'raw pack' I assume the jars are room temp. How hot is the broth you added ? Could it go in room temp also? Thanks! Im excited to try these recipes
I canned potatoes both ways but I like to put potatoes in simmering water or broth for 2 min before putting in jars & cover with hot liquid. You can pack more potatoes in the jars.
How do you use your potatoes after you can with all that wonderful flavor?
I just drain off the liquid and add them to a hot cast iron skillet with a bit of fat in it. I don’t stir them often and they get a nice crisp to them
Thanks for the video for year we always water bath potatoes it only way ! I was showen from a arimsh lady very nice lady and family the water bath a lot things ! Never leave skin on for water bath.
What kind of potato peeler are you using?
everything looks so good EXCEPT....Don't tap the top of your jars with your measuring ingredients. You could chip your jars. good video.
Once you have cooked the potatoes wirh the broth can you recan the broth with other potatoes
I wouldnt, you'd be better off using the little broth that it is canned with after opening the jar
Did you Sharpie the lids before canning?
Yes so I could tell which were which when they came out of the canner for the recipes that looked similar :)
thank you @@abbeyverigin
Did I miss something? Did she put water in the canner? How far up the jars??
Hi, your canner water requirements should be listed in the instruction book. If you don't have one, just Google how much water your canner needs, as they all vary by brand and size. Hope this helps!
Abbey, how much water did you put in your canner? I’m new at this
Depends on the canner you use. My presto requires 3 quarts. Typically there is a line on the inside of the canner to mark where to fill to but the manual will say
Chicken broth used?
Can you please tell me how much water did you put into your pressure canner with the jars?
Every canner is different, look up the manual for your canner on line and it will tell you how much water to add. But some of them will have a mark on the inside (sometimes just a line) inside of the canner showing the water line before adding the jars.
Can you do a cold water pack instead and raise the temp in the pressure canner when the water in it is also cold or should you only do hot hars and hot water?
From my understanding it is not recommended to make sure that everything is consistently heated through. I personally would feel comfortable with it, I would just heat the pot more slowly
I tried hot packing potatoes, we didn't care for them, too mushy. I came across someone who cold packs them about 5 yrs ago. It yielded a better result. Everything should be room temperature, water, jars, potatoes and canner water. We use lot of russets, I found that soaking and rinsing 2-3 times works better than 1 soaking to remove most of starch. There's still starch, but a quick rinse in colander when I open jar and it's good to go. I've made a decent potato salad out of them. No one knew they were canned. Hope that helps.
@@ljtminihomestead5839same. I prefer raw pack as well. I have all the Ball books, how did I miss these recipes? 😉
@@ljtminihomestead5839This is the best way for taste & texture. This is the only way I can my Russets.❤
I have a bunch of smaller potatoes that are just starting to sprout, can I still can them to keep them from going to waste? They are Sieglinde potatoes.
I’ve done it before, I find they are more likely to fall apart a bit in the jar and the liquid gets a bit starchy. I just give them a good rinse in cold water when I go to use them.
Do potatoes need to “cure” to dry the skins before canning? I want to use my garden potatoes in veggie soup this year and confused about when they need to cure and when it’s not necessary.
Not sure if you found your answer but are you talking about curing before canning or storing the tater itself on a shelf? "USDA" "recommends" peeling before canning; if storing then potatoes need to be cured.
@@skyracer7878 that’s what I was needing to know. Thank you!
How much garlic???
Sorry. I asked too soon!
Is it not possible to canned potatoes using water bath method when you don't have a pressure canning pot? I only have a traditional canning pot :(
Depends on who you ask. If you are strict "USDA" is the only way, then no. Any low acidic food has to be pressure canned - so save up and invest in a pressure canner. However, once you understand all the canning rules/ guidelines, Makeitmake here on YT has a series on Amish waterbath canning - its not just a "well, Grandma did it this way so it must be safe". Know what decision you are making and why before just doing it because "so- and - so" said so. Happy canning!
👍🏻💐
My apologies, but couldn’t understand the second variety of potatoes you’re using. Can someone clarify for me. Thanks.
What makes your potatoes turn brown?After pressure canning them
In general or in these recipes? These recipes have added spices, so the colour would be impacted by that but for plain canned potatoes I’ve never had them turn brown
Starch. I soak my potatoes in lemon juice water, rinse the twice after leaching out the starch. (Soak cut/peeled potatoes 2 hrs prior to canning, rinse well.) Add 2 T lemon juice to each jar. This keeps your potatoes white.❤
The chipotle, I use sweet potatoes instead of white. When ready to eat I cook crumbled bacon and add it to the sweet potatoes.
That sounds so good!
@@abbeyverigin forgot to mention we add maple syrup as well.
I would love to know how you liked them.
We have enjoyed them all :)
If you’re using chicken broth, isn’t that a meat product that would require an hour processing time, instead of 40 minutes?
No the processing time for chicken broth is actually 25 mins for quarts, so no need for additional processing time if using with the potstoes
Braille oven...in the background
Please do not tap a metal measuring spoon on the rims of your jars. There i8s a risk of chipping them. Use wood or plastic instead.
Braville
I tried the dry canning… and we didn’t like it at all ….. I want to try the hot packed canning….
Thanks for sharing Karrie! I’ve been curious about that. We really do like the hot packed potatoes. They’re so convenient and crisp up really nicely.
I like hot packed. Raw packed is too starchy for me.
you are aware that there is no 'd' in 'potatoes' arent you?