Dry Canning Potatoes, Part 2: Canning Fries, Hashbrowns, a Better Mash & Other FAQs
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- Опубліковано 29 вер 2024
- Can you dry can French fries? Can you dry can hashbrowns? Will dry canning make for better mashed potatoes? Can you dry can russet potatoes? Can you dry can peeled potatoes? How long do dry canned potatoes last? How else can you prepare dry canned potatoes for serving? These are the questions you asked on my first video about dry canning potatoes.
I'm going to try to answer all of these questions here! I have eaten A LOT of potatoes the past couple days. Hope you enjoy the results! I'll be dieting next week! ;-)
***Please note that this method of canning is not the "approved" method. Please do your own research to determine if this is the right method for you.
As always, I am so grateful for each and every one of you. Thank you for being here!
Dry packing potatoes
General directions:
Dry Canned Potatoes: Grow and Preserve
Thoroughly wash and scrub potatoes. Cut to 1-1.5” size for crispy smashed potatoes, ½” dices for hash browns, 8 wedges for fries, or peel and cut into 1-1.5” pieces for mash.
Drop potatoes in large bowl with citric acid and warm water. I use 1-1.5T of citric acid for a gallon size bowl. Let soak for an hour.
Drain potatoes in colander. Liberally salt and toss to coat. Let salted potatoes drain for at least 45 minutes, shaking them every 10-15 minutes.
If you do not want your potatoes salted, rinse and dry the potatoes before adding oil. (I skip this step)
Put the potatoes back in the bowl and lightly coat with oil or ghee.
Jar up the potatoes. Headspace is not an issue because there is no liquid, so really pack them in. Do keep them from touching the lid (which might cause issues), but just below that is fine. The potatoes will shrink during the canning process.
Add lids and rings to “finger tight”. Put jars in pressure canner with the appropriate amount of room-temperature water. Close canner, bring up to temperature. Let vent for 10 minutes. Apply pressure gauge or toggle and process 25 minutes for pints and 35 minutes for quarts at the appropriate pressure for your altitude.
xoxo,
Carter
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Products mentioned in the video:
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Cutting Board & Mineral Oil:
Sonders Los Angeles Teak Cutting Board XL: amzn.to/3c0jGTC I have the XL size and absolutely love it. It becomes a party platter on the other side. The presentation is spectacular for a gift. The box it comes in is so fine, even my husband insisted I keep it.
Sonders Los Angeles Teak Cutting Board XXL: amzn.to/3hEdPG5
Sonders Los Angeles Teak Cutting Board Large: amzn.to/3UNaoen
Thirteen Chefs Mineral Oil: amzn.to/3QMRNwQ I apply this every other week to keep my favorite cutting board looking fantastic.
Spice Jars: amzn.to/3UUbZiF
Best breakdown of canned potatoes i have seen. Exactly what I was looking for! Thanks!
Thank you, Christina! So happy to have you here!
Thank you so much,you take the unknown out of everything for us.
You are welcome. Thank you so much. You made my night. 😘
I can in oven, gonna try this
How much water in the pressure cooker
Each pressure canner will have it's own water requirements listed in the manual. For my All American, it's between 2-3". The Presto Electric Canner has a fill line inside the pot. If you no longer have he manual, a quick google search of your brand and model number should bring it up. Hope that helps!
Thanks so much for this my rebel friend! 😁 I think you should show the 3 and 6 month results, but I would be very interested to see how much past the 2 1/2 year mark they could go as well. Even if it's only one jar, any style. Maybe look at 3 1/2? Or more? Color or texture changes, smell, etc. Blessings, Texas Deb 😁❤️
My pleasure, Texas Deb! You're going to love these. I think 3 and 6 months on these would be good to give everyone some level of comfort. I have a couple of my "found" jars of 2.5 year old dry canned yukon golds left. I will set one of those aside to check in another year! Happy to have you here!
I can add my experience to this. I did dry packed potatoes and the jars we ate in the first six months were good. I have a few of those jars still on my shelf from 4/22. Both the fries and chunks are very dry and hard on top..inedible. I don't think I will do many jars of those dry. I also dry packed small whole potatoes around the same time, they have been fine for well over a year. I'm getting ready to can 20 pounds tomorrow, I think I'll try some with water for mashed potatoes and see how that works.
Thank you for sharing your wonderful knowledge I have always been intejust did in pressure Canning are other food items and potatoes were one of them I have only done water bath Canning And that knowledge came from my grandmother who is now not with us, Along with all her recipes so I have counted on my memories and some knowledge from seasoned canners to help. Your video has opened a new door for me as I have a pressure canner which I have not used yet, And will be testing it out probably with your potato recipe soon. I have also done dehydrating and I did potatoes which I did not use citric acid, But I blanched them in boiling salted water for a minute or 2 and then plunged into an ice bath, then towel dried. After that I dehydrated them, And the color came perfect like the way they were when I first peeled them. I have only done sliced potatoes and Julian potatoes. But I can't wait to try your method thank you so much you gotta like and I have subscribed to your channel thank you.
We tried dry packed potatoes back in January 2024, as they had a great sale on them so we bought 60 lbs. We did some quartered and some rough diced about 3/4 inch to an inch. Well the diced turned out to be some of the best breakfast potatoes I ever had, and being so easy to make, makes them the best. The quarter cut we smashed on a bake sheet like you did and they were fantastic too. These potatoes really help getting supper made up fast since we both work through the week although the wife gets home about 30 minutes before me, she gas most of it done by the time I'm changed out of my uniform.
I love this! Thanks so much for reporting back. You are so right about how quick and easy they make meals. Nothing better than crispy potatoes in my book. I'm so glad you like them!
Well I canned ‘taters this way yesterday, and I’m impressed with your process and transparency throughout this whole video, thank you for taking the time to do it , and yes you earned a sub and like !
All the best Jules 💕
Thank you so much, Jules! Can’t wait to hear what you think of them. I’m a bit obsessed with them at the moment!😁 Happy to have you here!
Great job Carter!
I read comments to see how people respond.
A few questions about internal temperature reaching the temp needed to "kill" any bad stuff.
People amaze me sometimes.
Heres a thought for those folks.
You set your oven for 350° or 400° and bake, roast etc right?
Temp stays at what you set it at right?
Oven is venting constantly, due to "pressure build up"...same as a pressure cooker.
You trust your oven to cook thru something frozen and eat it, or a roast and eat it, yet dont think a jar of potatoes would be safe?
Yet its the same concept except its on top of the stove and not in the oven.
Come on folks. We can do better than the alphabet agencies.
Not the same concept at all. You really need to dig into the science of dry versus using water canning. And then read up on leaving the peels on root veggies when canning.
Amen
We always leave the peels on, I read once where a nutritional scientist said if people were smart, they'd peel the potatoes and throw the potato away and eat the peels, as they have more nutritional value. Plus as side note Red potatoes are good for Psoriasis, my wife use to get it all the time, over 20 years ago we switched to only eating red potatoes as they were supposed to be good for people with Psoriasis, any they were right, she hadn't had a bout of it in 20 years.
While I have no problem with most rebel canning, potatoes included. Your analogy is not the same. We aren't leaving our roast in a jar for 1 yr. Nor are our ovens anything like a pressure canner. This is apples and oranges.
@@BrattyPatriotdo you leave the peels on? Curious
@growandpreserve - I DID IT! I couldn't figure out how to post a photo of my beautiful potatoes, but I DID IT! Can't wait to try them! This time I did quartered gold, they were quite large, and whole baby red and white. I didn't think I would ever find a way to preserve and USE all my home grown or store bought potatoes. I detest peeling and dicing, especially last minute. Now, I DONT have to! Better yet, hubby can grab a jar and throw them in the air-fryer or on the grill plate with his links and he has dinner on days Im too exhausted to cook. Next up is diced for hash browns! I know the original recipe came from elsewhere, but you have been such a blessing for all your hard work posting and sharing your knowledge, successes and learning curves.
Woohoo! So glad you're enjoying these! Isn't it great getting the work done once up front, so mealtime is so easy, even a husband can manage! 😂
@@growandpreserve yes!!! Especially since it will mean he gets something healthier that what he would prepare for just himself!!
You should consider putting together a cookbook or how to book. Seriously, I would buy it, never thought about doing some of the things your doing with canning but I'm absolutely going to do this. I'm not afraid at all trying dry canning. You make it very simple and showing the results is mindblowing in my opinion. Thank you!
Thanks so much, Sharon! Glad to have you here!
Carter, thank you for showing how you canned potatoes. I watched your first video and gave it a try and it was a huge hit with my family and my teenage son loves to open a jar and pop them in the air fryer! And perfect for frying up with onion and sausage. Looking forward to canning more potatoes from the garden. I also did country style cubed hashbrowns with green bell peppers, another hit! Again, thank you for sharing. Many blessings to you and hubby. ❤
Kelli, thanks so much for reporting back! I am so glad your family likes them. I’m a bit obsessed with the hash browns at the moment! 😉 Thank you so much for being here.
They look wonderful! I just finished canning 17 quarts and can’t wait to try them. Rebel canning..yum👍
Wow! Good for you! I can't wait to hear what you think! Thanks for being here, BeeAll L!
@@growandpreserve Tried a quart of my potatoes today and OMGravy they were a big hit. I don’t think 17 quarts will be enough. Going to make steak and cottage fries with russets tomorrow and Yukon chunks for mash potatoes. Love rebel canning🙌
Huge success! Thanks so much for letting us know. Happy canning, BeeAll L!
You made this look easy, and you did an awesome job to boot. I have not seen a good presentation like this in a very, very long time and you nailed it. I will be canning potatoes your way for now on. I will pressure cook French fries, mash potatoes and hash browns. Thank you for the comparison and you also sold me on the air fryer. I will purchase the one you used on this video. Thank you for your time.
PS: I think that I will add more salt for the soaking and make sure that all the potatoes are covered. Maybe there will be less browning. Thank you again.
Thank you so much, Rita! I hope you enjoy these as much as we do. We've gone through several batches in the past few months. So happy to have you here, Rita!
Thank you for the great videos on canning potatoes. I’ve planted a lot of potatoes where storage is not an option here in South Texas like my home state in Washington. You’ve given me the confidence to can and end up with a wonderful, yummy product instead of mush lol. ❤
You can absolutely do it! Glad to have you here, Jenny!
Hi! Thanks for the video! May I ask where u found that big coconut milk carton? I need some! I've never seen anything but cans before.
You're welcome! Regarding the coconut milk I use, when we lived in Atlanta, I found this size carton in one of the international markets. No luck at any of them here. So I now order it from Amazon:amzn.to/3tlTDeF Hope that helps, Miss D!
Great video! Thanks for testing and documenting this for all of us. I am going to be canning more potatoes after this!
Thanks, Steve! So am I! Happy to have you here!
This was so helpful! I am just getting back into canning after 40 years away from it. My past experience in canning was only with the bountiful peaches, pears, apples and cherries that were grown in the valley we lived in at the time. Your videos have really helped to show that there are so many other foods to can and enjoy. Thank you, for the time and effort you put into these easy to watch videos.
You are most welcome, jippy! So glad to have you here!
In this video (potatoes, part 2) you show a jar with the small multi-colored potatoes. How did you can these? Need instructions. We love those small potatoes and would like to can some.
I do the small multi-color potatoes just like I do the Yukons in this video: ua-cam.com/video/m3whqzzdQMg/v-deo.html If the multi-colors aren't large enough to slice in half, just poke them once with a fork. Do note that I find the purple potatoes tend to shrivel a bit.
Other than the color caused by oxidation in the potatoes, which makes them less eye appealing, there is nothing wrong with them. Perfectly safe to eat. If you really can't abide the color, simply trim it off. Oxidation is determined by a specific acid in starchy potatoes. This is the main reason I rarely use russets for cooking, period. A good yellow or red potato gives me the results I like, even for baking, but I really enjoyed your experiment and I'm going to try dry canning. I didn't know it was safe to dry can....
Food science! Thank you for the insight. I think you're going to like canning your potatoes this way! Happy to have you here, Sharon!
By the time you have to soak them for 90 minutes, then rinse and salt them, and have them set for 45 more minutes, before you start the tanning process, I wonder if it's worth dry canning. Potatoes seem to always be one thing that's available, and one could stock up on dried potatoes, and seal them with oxygen absorbers, or freeze dry or dehydrate potatoes and store with oxygen absorbers.???
I also loved watching and watched both videos- love how the color never changed- but really saw very little difference in cooking time fresh and canned. If I had lbs of potatoes I could not keep this would be a great option.
It isn’t!
Hi from Germany! I've just found your channel today and I love it, so you have a new subscriber 🙂. I don't have a root cellar or some other option to store my potatoes properly, but for this years harvest I'm looking forward to do canning a lot! Great video, thank you very much. I'm just wondering.. have you ever tried canning these potatoes without oil? All the best for you, Micky
So great to have you here, Micky! Welcome. I have never tried them without oil. I would expect that the oil is what helps keep them from sticking together, and it may also provide a bit of protection from discoloration. I'm going to be canning all of mine this year too.
Hi Cater 🙋🏻♀️I’m from south Australia I’ve just found your videos and I’m soooo impressed by your thorough explanations of what to do and how to do it. I’ve been canning for years and have not tried potatoes . But you make it look amazing so I’ll be trying this method. Thanks so much for your knowledge on canning that’s helping so many people have confidence to try this . Kind regards barb ❤
I canned French Fries the ones you peeled and the small dry potatoes in Olive Oil. I smashed and baked the small potatoes they were Delicious I sprinkled more salt on them before baking . I haven't tried the Fries yet. These wedges look good. I'm just getting back to Canning. I've been working for the last 30 years hadn't canned since then, I retired a few years ago. Canning sure has advanced. I'm having so much fun with all these new recipes. Thank You.
I'm so glad you're back into canning! I find it ridiculously fun, but I'm such a nerd! It's so good to see others having fun with it. So happy to have you here, Araceli!
These are super thank you for the lesson it was wonderful what about people that do vinger in the potatoes 🥔
Have you tried sweet potatoes in the dry canning? French fried sweet potatoes, or even mashed sweet potatoes (for babies). I would like to see that. I too, just found your channel…Thank you for this.
Welcome, Pamela! I haven't found anyone who has successfully canned sweet potatoes this way. I had one viewer try several times, all with sub-par results. Sorry!
@@growandpreserve Thank you. It’s good to know.
I did try pressure can, Dry canning method on sweet potatoes! Added about a 1/2 t butter to each jar, Had 6 jars. Only ONE SEALED! Put the rest in fridge and they taste wonderful!
Just not sure why I had the seals could be the bad Ball lids. I had just canned 7 jars new potatoes with the exact method, all sealed wonderfully but used a different set of lids! Will be trying sweet Potatoes again! Please let us know if you try it.
Carter, will you try sweet potatoes PLEASE???!!!!
New subscriber here. I love how you break it down. I live in a humid climate so I feel canning would be my best chance of preserving potatoes. Thank you!
Thank you, Mary! Yes, a humid climate is so hard on fresh potatoes. I think you'll be much happier with this way of storing them. Thank you for subscribing. I'm so happy to have you here!
Well I successfully canned whole potatoes using your method. Now onto hash browns! I was wondering if you could tell me what kitchen chopper you are using? I see soooo many on amazon. I even tried to search if you had a store front on Amazon. BTW- thank you for the recommendation for Forjars. I did purchase lids and a vacuum sealer from them. I'm excited to use the sealer for my vanilla extract jars!
Excellent, Diane! I do have a storefront on Amazon that I've been working on the last couple weeks. Here's the link: www.amazon.com/shop/growandpreserve . Also, here is the newer version of the chopper I have: amzn.to/3MuuWXm I'm so glad you're enjoying your ForJars products. I've been really thrilled with them.
@@growandpreserve Well I purchased the dicer and I hope you get credit for that. I cruised through your store front and am happy to have a link from someone I trust for good canning 'stuff'. Thank you.
I watched through both of your dry pack potato videos and they are so good! Thank you so much for being so thorough. You are great teacher and an inspiration. I got some potatoes that I'm going to be canning up tomorrow :)
Thanks so much! Keep me posted on how it goes!
Have you tried canning the peels? They would be awesome spread out and baked til crispy!
Excellent vids!!
I've fried and eaten them but it would be a great way to save them for later.
I've never even thought about it, Kelly! I would probably freeze them instead of canning because I think they would all collapse into the released liquid at the bottom of the jar. You bake them until crispy and then treat them like potato chips? I'm intrigued!
This video showed up in my UA-cam today & I am so impressed. Stopped canning potatoes years ago as they are utterly disgusting- usually just dehydrate slices. Everyone dry cans chicken, I dry can (cooked) beef & pork - will be canning potatoes tomorrow. You are a lady after my own ❤
Thank you, Susan
Susan, I am so happy to have you here! Welcome back to home canned potatoes! These have been a stellar performer in my pantry. I hope you love them as much as I do.
Susan can you share how you dry can your meat im new at this i would love to know how to do that
Grow and preserve what what did you put in the water i didn't hear what it was and what it was for
So I'm so confused,,I have never canned and really have no family to get from I am 67 now and just starting. So was very excited to find ur channel, was all prepared to get started then another creator came up on my page and this is what I heard THERE IS NO DRY CANNING and I heard all about the DRY CANNING POTATOES, and ur a ticking time bomb, so I'm like what? Those look very good to me, so any advice from anyone. Have my new canner, got jars and want to get started but she is making me have second thoughts..
I asked this same question with canning bacon and sausage...how long are the potatoes safe on the shelf? Thank you. Great videos.
Forgive me....I know now you mentioned you will keep posting on 6-12 months on stability. Thank you
We eat these all the time. On this particular batch, the 6 month test was perfect. The gold potatoes I did in the Part One video, started shriveling a bit around the 2.5 year mark. They were still ok to eat, but they no longer tasted as fresh. Hope that helps!
Thank You for all that testing.
Was there any difference between the oven or the Air Fryer. Or the Pan Frying and the Air Fryer
Not that I could tell. I was quite impressed that the air fryer could go toe to toe with the oven and stovetop. Happy to have you here, Aracelli!
One UA-cam channel was saying the science says that water transfers, the heat into the food four times greater than the air. I like the idea of dry canning so I’m wondering, do you can for longer temperatures or what is it that makes you feel good about what you’re doing? I really love what you’re doing so please help my curiosity, thank you
Hey, Glory. You should always, always only do exactly what feels right to you based on your own research and canning experience. There are a lot of canning projects I see folks do that I would not be at all comfortable doing. This is one I've done for several years, and I've grown quite comfortable with the care I take in the process and in the end product. It's also important to note that I am cooking these thoroughly prior to eating. Par-cooking and freezing french fries and hash browns is a good option if canning doesn't feel right to you. I hope that helps. It is never my intention to try to convince anyone to do anything.
@@growandpreserve thank you for your reply. When I find something, I really like I ask a lot of questions about it. And when you did the potatoes, I was so happy. Then you have those who don’t feel good about it and then it brings you down. But the ideas to cook them thoroughly. I wish that some of these ideas could get a clear signal that everything is A-OK but I guess that’s life. And I never get the impression that you would mislead someone. You’re very good about letting people know. They need to do it at their own comfort. Thank you.
Russets are notorius for starch and brown quickly. I found cold pack canning better than fda, still not perfect, but much better. I'm still on fence about dry canning. I've done some rebel canning after researching other things. I'm on fence dry canning with oil. I'm in my 60s, trying to rationalize it in my head. This may be controversial question, feel free too delete it if you need to... what is your criteria for deciding if it's safe for you? I know certain fish you're ok with adding certain amt oil in small jars. I'm just curious how other ppl decide what's ok in their minds. I won't take offense if you delete this.😊
Hey, Nora! I'm all for open discussion. For myself, I look at several things, depending on the product. The oil for me is a non-issue. I've had zero rancidity (my oldest jar has only been 3 years old). I try to keep a 2 year supply, so I don't see a problem there. Some folks say you can't can fat, period. Well, what do they think the USDA is doing in canning skin on chicken legs and thighs? I consider myself rebel-lite. I do go off-script on things that make sense to me and that produce a far better product than traditional methods or make meal time significantly easier for me. I've learned never to say never, but there are plenty of "rebel" things I will *likely* never try because they just don't make sense to me. That said, I'm not here to convince anyone to try anything that doesn't make sense to them. The exchange of thoughts is good. I appreciate the thoughtfulness of the question!
@@growandpreserve Carter, I appreciate your candid response. You're right on chicken. I know I think differently than some, but wondered what your rational was. Thank you!! Love what you do!🙂
Good to have you here, Nora!@@ljtminihomestead5839
Carter, you may have already answered this elsewhere. I am trying to get through all your videos when I can. Is it possible to dry can sweet potatoes the same as regular potatoes? I am trying to find out all I can about canning the unusual. I am especially interested in canning meals in a jar for convenience if that is even possible. I have seen some videos where others are trying it even though it is not sanctioned thru the USDA, and I am not really that attached to the stringent rules of the USDA. I kind of like the idea of a cake already made sitting on the shelf and I can just open it and eat it, baking in jars. So what are your thoughts on sweet potatoes? Is there a possibility you may do a video on dry canning sweet potatoes? Do you have any opinion on baking in jars? thanks for all your videos, darlene
Hey, Darlene! So happy to have you here! Fantastic questions! Regarding sweet potatoes...I have yet to find a dry canning option that gives me any confidence at all. The issue seems to be the much greater density of sweet potatoes over white potatoes. I'm not a can of sweet potatoes canned in water either, so I'll continue to look for options there. For meals in jars...I have videos on canning Brunswick Stew and Texas Chili. Both are big winners for us. I will have more meals in jars in the future. I also have some "meal starters" videos. I am really enjoying having these on the shelf. They seem to be the best of both worlds for me...ease of use and flexibility. My current favorite is the Chicken Verde, but both are delish. Also, you may find other things that appeal to you in my recent canning pantry tour. I'll include all the links below. Please feel free to ask any questions you have as you build your pantry!
Canning Pantry: ua-cam.com/video/_sb11YmKf1c/v-deo.html
Brunswick Stew: ua-cam.com/video/q8ANsFEFKkk/v-deo.html
Texas Chili: ua-cam.com/video/j9kHTjkF3Dk/v-deo.html
Chicken Verde: ua-cam.com/video/MjcHQ1eSUTA/v-deo.html
Beef Meal Starter: ua-cam.com/video/Dd9b0Gp0UV0/v-deo.html
You can, can cake/bread in a jar.
I've made banana bread in 1/2 pint jelly jars. Turns out fantastic. Shelf life about 6 months due to eggs being in it I wouldn't go longer.
I'm sure there's recipes out there on Google from other rebel canners.
I think the biggest question or concern that anyone would have in canning something like this would be even under pressure.. does the heat in the pressure reach the center of whatever you're caning stay in the kill zone for the right amount of time. I know there's a gadget that can be acquired that would measure the pressure inside say the potato and did it stay at that temperature in that kill zone which would include the time that the counter stays undisturbed.. does it stay there at the right measurements in the kill zone for the right amount of time.
Hmmm. You had me at "gadget". I'll investigate. Thanks for the tip, CJS!
The food is cooked after coming out of the jar, which would kill any toxin that survived the pressure canning. Kill zone would matter if you're eating it out of the jar without frying or baking as she is doing in this video for all the potatoes involved.
"kill zone"....at what temperature does water boil?
What is the temperature of a pressure cooker under 10lbs pressure, after it's reached the boil and vented for 10 minutes?
If you know the answers to those two questions, then you would know that the "kill zone" was achieved at the start of boiling water. The rest is the "making sure zone".
No seal is the only reason canned food will make someone sick.
@@huemanexperience1738But based on that NOTHING would need waterbathed 2 or 3 hrs...like the books say.
I mean I personally agree. I think it's crazy to waterbath green beans for 2hrs. And the science doesn't make sense to why that is necessary
Thank you for sharing! I tried the traditional canned potatoes on some of last years harvest and they were ok for soups but mashed potatoes were yucky. Definitely going to give this method a try!
Hope you like these better, Mandi! Good to have you here!
Carter, you are AMAZING!! I have never canned potatoes, but I use the small ones in the air fryer. I use a small amount of oil, Johnnies Garlic seasoning and a bit of Rosemary, stir around in the bowl and air fry. My family loves them. BUT to be able to CAN them and use them like that any time is wonderous!! Now I have to get busy and can every potato I can get my hands on! Thank you for your terrific videos, so well thought out, food we all really like, and step by step so we cannot fail. You are my new "go to" videos daily to see if there is something new!
Hey, Dixie! So glad to have you here! I love having these on the shelf.
Thank you for this! So excited to try this with our garden potatoes! Also love the spice jars. Could you share where you found the labels for the jars? Thank you! Mary
Thanks, Mary! These are the labels I used: amzn.to/3Qe3srD The labels stay on well, especially on glass. The program to print on them is somewhat frustrating, so if you're good with manipulating the Avery templates, try that instead. Hope that helps!
@@growandpreserve thank you so much! Grateful!
I just love your videos, your so real and feel like you talking to all of us at our house. My Daughter really likes the way you teach, she’s in her early 50’s and just learning to can and preserve, Thank you!!!
Connie! Thanks so much! Love that your daughter is here as well. Great to have you here!
Just asking a question here. How do we know they get hot enough to kill botulism? Has anyone measured the internal temperature to make sure this is actually safe? I hate liquid canned vegetables as much as anyone, but I just don’t see how air inside the jar gets hot enough to be safe to eat?
Hey Kari! Valid question. I cannot measure the internal temperature (Although someone mentioned there's a gadget for that, I can't find it.) However, remember that we are also cooking these potatoes at high temperatures prior to serving. I definitely wish that there was more research out there, but I'm not holding my breath in expectation. Always do what makes you comfortable. I'm glad to have you here.
What is the largest jar you have used or recommend using to dry can foods? I love how detailed you are and that you show the results! Fantastic! I have learned a TON from you, Thank you so much!
Hey, Jamie! When I can new potatoes, whole or halved, I use quart or 24oz jars. There's plenty of airflow for heat circulation between the bigger pieces. Smaller pieces like the hash browns, I stick to smaller jars. So glad to have you here, Jamie!
@@growandpreserve Thank you so much for your reply Carter! Looking forward to watching more of your videos :)
That's exactly what I wanted to know! Thank you, Carter, for all the time and effort you put into showing us how to can.
I particularly like your soup videos!
Thanks, Barbara!
Great job. Thanks for the tips!
Glad it was helpful!
No more wasted potatoes from them going bad before my husband and I can eat them. I'll be canning my potatoes from now on using your method. Thank you so much for sharing your experiments with us. I subscribed to your Part 1 of Dry Canning Potatoes. I'll have to binge-watch your videos to catch up. lol
Welcome, Lilli! Glad to have you here! Enjoy the potatoes. I just did another big batch.
Thanks again for a very informative vid.
I just came across your channel, and subscribed, I have to say I love ❤️ you channel, Hugs Love and Blessings from my table to yours 👩🏻🍳
Welcome, Angel! So glad to have you here!
Your canning potatoes part 1 came up magically on my play list. Loved it so I subscribed then went to find part 2! You definitely earned a like. Will enjoy watching your other videos and look forward to the gardening ones as well! I'm on the other side of the country from you but there are always new things to learn which can be adapted for any area. Best wishes for continued growth for your channel.😎🇺🇸
Welcome, Linda! So glad to have you here!
How long does it take to bake a potato in a oven at 400?
According to the books it's 50 minutes to 1 hour. Pressure canning temp. is 240* - 245* F. Still no proof that the heat is being transferred throughout the product properly during dry canning process. Maybe some day soon the US-Duh will run a test. Not holding my breath!
I just watched back to back dry canning potatoes, can’t wait to do this. I love your videos you really pay attention to details. I wish I could print the recipes I had to copy with paper and pencil. I was worth it. ❤️
Thanks so much, Georgia! I do need to figure out printable recipes. Ideally, I would have them on a website, I just don’t have the time at the moment to manage and develop a website. I’ll figure something out at some point, I hope! In the meantime, thanks for sticking with me!
OMGosh. I loved both your dry canning potatoes videos Especially part 2. I have 50 lbs I just got & going to start today.❤ thank you for a Great step by step tutorial.
How's it going for you, Sandy?
I cooked quart jars for 35 mins of hashbrown size & chunks. As they cooled the bottom seems to be mushy. What did I do wrong? Yours look so yummy mine not so much. Only the top 1/2 looks like yours.
Sounds like there was still excess excess starch and water in the potatoes. Not a huge deal. They're absolutely fine to eat. I would just rinse the extra starch off the potatoes at the bottom of the jar and dry thoroughly before crisping them. Next time, go a bit longer on both the citric acid and the salt soak. Both are very important for the best product.@@sandysmith1750
The easy way to dry food for me is to place on a towel spread out and use the hair dryer. I that does the trick, especially for dehydrating and roasting. Gets rid of excess moisture.
Very creative! Happy to have you here, The Ausprepper!
I gave up on canning potatoes using the approved method until I came across your channel. I love to can and will certainly be using this method from now on. Thank you! BTW, you have a new sub😊
Yay, Linda! So happy to have you here!
Wow! Thank You!
Now I want to do hash browns.
What do you think about baby sweet potatoes?
I think I have a bunch of baby sweet potatoes that I'll try dry canning! It would be nice to have some on the shelf that aren't water-logged! I'll get to it soon! Thanks for being here, Cindy!
Thank you so Much! Looking forward to the next video! 😊
Hi from Australia just canned my potatoes using this method, looking forward to trying them. Great video
Thanks, Nola! I'm so happy you tried it. Looking forward to your thoughts. Happy to have you here!
The pressure canner can also be used as a pressure cooker. The 5 pounds of pressure is used for pressure cooking. I use my Presto pressure canner as a pressure cooker when I make broth, it speeds up the process. Pressure canner can do double duty but not all pressure cookers are pressure canners.
Good info! Thanks, Eugenie!
Great informative video. Thank you!
3 and 6 month update. Thank you so much for doing this video...all the work and eating all those taters! My hubby got me an electric canner on early Black Friday sale. Can't wait to learn more from you.
I think those are good update times too! Go hubby! Which canner did you get? I’m thinking about an electric one too so I can multitask. Thank you for being here, Darla!
@@growandpreserve Nesco canner from Fleet Farm sale. $89 with coupon code. I do not have a gas stove so worried about the weight of canning on my glass top. Rose Red Homestead tested so I trust it will work as a starter.
@@dtassler Yes! I hear it works great! Excited for you!
I love russet potatoes. They are very persnickety. They can have more yeast and sugar in them than other potatoes, which makes them great for potato dumplings and potato bread. The will take on flavors very easily. You can tell if the sugar content is hi because you will have black spots on the outside that need trimming. These will also require more salt to season. Reddish color is a high volume of yeast. Salt bathing them, like you do the citric acid, is great for removing the extra sugar and yeast. Use about 3 times the amount you do when you sprinkle it on top. Then drain and do the salt on top & drain.
For your mashed potatoes, I would cut them into pieces not larger than 1 inch cubes to allow more penetration of the citric acid and salt. Actually I am going to try some with just the salt, when I do my russets. I have also had russets that had loads of water and others that are dry as dust and take twice the amount of liquid when mashed. Persnickety, but I love them. Thanks for this experiment. It saved me from doing it. LOL. I bet you were having potato overload by the time you were done.
Carter - I like your air fryer (capacity and shape) what brand is it, please?
My goodness, Sunny! You know your russets! Fascinating info. Thanks so much for sharing! Good thought on reducing the size of the chunks for mash. I will do that next time. Here's my air fryer: amzn.to/3Es5QEG
Thank you! I will try the salt water instead.
@@growandpreserve - Thank you
Hey Carter! I made them and they turned out great! I didn't like them mashed though but they were great roasted in my turbo oven! I'll never do them in water again! I did carrots as well and they are beautiful. Non of those soggy carrots for me anymore! Thank you! 💜
Woohoo, Deborah!
When i dry can my baby potatoes in quarts i also throw in several cloves of garlic amazing my hubby and i love garlic
Yum!
This is not dry canning. Dry canning is done in the oven without water.( dry canning) 2 hours at 200 degrees. Usually beans, flour, rice etc.
It's a shame they go by the same name, isn't it?
Are you meaning dry packing?with pressure canner
Great video! This video helped me not to be afraid to can potatoes! The hash browns look amazing! I am now a subscriber and plan on bing watching your other videos!
Thank you so much, Sandy! The hashbrowns are really great. My upcoming video for week 2 of the pantry challenge shows how perfect they are with corned beef hash. Yum! So excited for your potato canning journey!
I was wondering why you didn’t wash your lids before you use them?
Bio genetic engineering? It should say on the bag . Browning ?
How long did you can them? I tried going back to find it but it's a long video and I can't find it.
So sorry! 25 minutes for pints. 35 minutes for quarts. Thanks for being here, Laura!
Hash will absorb some mush , or potato soup/clam chowder?
I have saved everyone of your videos, I love canning, and have watched, and tried many, and were a big hit with my family, thank-you ever so much!!!
That is awesome! Thank you so much, Gram.
I just love how you take the time and show everything from prep>canning>final product.
Thank you, SC. I try!
Ran across your station today and so glad I did. I've been canning for over 40 years and loved this video. Your step by step guide and showing the finished product was wonderful! I look forward to exploring more of your videos.
Welcome, Higher! So glad to have you here!
Would you do sweet potatoes the same way as the french fries and chunks for mashed?
I would like to, but I'd like to find some sort of confirmation of the idea. Often, I can find canning methods from other countries or other cultures that have worked for generations but are "not-approved" in the US. I'm generally totally fine with using and teaching those methods, but to just make something up and do a how-to video on it doesn't feel right to me. I am continuing to investigate because this one has been asked quite a bit. Stay tuned, Patricia!
I did just canned the red potatoes this way, turned out great so I then tried sweet potatoes, Dry Canned with about 1/2 tea butter, they are WONDERFUL!!! I canned 6 jars and had a lid failure on my ball lids, only one sealed. So... I am eating! The 5 jars now, they are yummy!!!
YOu need to speak louder or have your sound louder....All I am hearing is mumbling...... I don't have that problem with other channerls.
Sorry. This is an early video. I have since gotten a wireless mic.
I finally dry canned some potatoes. I love them. They taste so good. I air fried some as hash browns and my husband and I loved them. Thanks so much for the video of how to dry can them. I will be doing this from now on.
Woohoo! Glad they were a hit, Neppie!
Citric Acid? I've always used a bit of lemon juice or vinegar. Does citric acid work better? I ONLY dry-can my potatoes and French fries. Did some last summer and they're still white and firm in the jars. 😊✔️
Some folks have found a lemon taste lingers, but if you don't, go for it! It sounds like it has worked beautifully for you. Thanks for sharing!
I have condensation on the inside of my jar. Is that normal? Thank you for the videos. You gave me the confidence to try. They taste amazing, just like you said they would.
I’m so glad you gave them a shot, Leesa! Condensation is perfectly fine. I am so happy to have you here!
I think the mash potatoes would be great in potato soup!!!
They make steamers for microwave!!!
That does sound good! Thanks for the idea.
They make fast & delicious potato salad too!
Indeed! Glad to have you here, Norma!
Why do you use oil on your dry canning potatoes?
I will be Canning these Potatoes.
Word is we will have a shortage on Potatoes next year. Not to say what the price might be.
I've heard the news of a potato shortage as well. I canned 16 pints of these after Thanksgiving dinner. Happy to have them on the shelf!
Everyone goes by the approved canning and anything that wasn’t tested they call rebel canning. But if they had continued tested how do you know it would not have been approved? The government dropped the ball back in the 70’s and have kinda left further testing up to the home canners to figure out on our own. But you know my grandma canned milk back when I was a kid and it was not approved. I’m still here. That was in the late 60’s and early 70’s. I am now 59 years old. So thank you for the video of showing how they cook up. I do not like canned potatoes in water. Haven’t canned them in years because I didn’t like them. They didn’t come out like that. I am not a big potato fan anyway but those look good and look like something I would like. Gonna add those to the pantry shelf this year. Thank you.
I think you'll like these, Dayna!
Would it change anything if I were to add diced onions/garlic into hash? I know it's not necessary but might be good. Maybe putting spices into potato wedges? It may alter canning...I have never pressure canned before but I'm about to become a kitchen ninja in the canning world. Thanks you experts like yourself.
Welcome! It might be an issue. Onions have a longer processing time than potatoes, which means your potatoes may end up overcooked.
Excited for this one, thanks!
Thank you for the outstanding video on dry canning potatoes. I tried canning them in my Presto Digital Pressure Canner using the method in their book and it was by adding boiling water then canning and I didn't really care for the consistency. I'm definitely trying dry canning.
You are so welcome! I bet you like them better this way!
I love this, I have nerves liked canned potatoes even commercial one, these look amazing. Thank you.
You're welcome, Georgia! I bet you'll like these a lot better. Great to have you here!
I’m new to your channel!! Today is my first day!! Thank you for sharing!!! I’m going to can baby potatoes for sure !!! Thank you again
Welcome!! I'm so happy to have you here, Karrie! Keep me posted on your potato canning progress!
I was wondering if dry canning could be done with spaghetti squash? My family loves air fried squash
I have no idea. Air fried squash sounds pretty amazing though!
Diced potatoes are called home fries
I bet you could microwave thwm to dry them up some then air fry to crisp them. NO danger of anything living between the two cooking methods
Good tip!
I’m wondering if they would last 7 years. 3 1/2 will probably be all we need. I want to start canning for the left behind.
I think that time period is pushing it.
Thank you. I really enjoyed the video and love all the information. I have used the approved method and I just do not like the flavor. ❤🙏
Glad it was helpful! Happy you're here, Phyllis!
What did you use to cut your hash brown potatoes? Do you have a link? It looked much easier to use than the one I purchased years ago (and gave away).
Here you go. This is the current (updated) version of the one I have, amzn.to/3MsiR4t
Has anyone actually tested the internal temperature over the needed time and pressure within the jar during the canning process? That would put these questions to rest.
Not that I know of.
Thank you. I'm going to try canning these. What kind of potato is best for fries, for hash browns? You mentioned russets for mashed.
Hey, faithgal I used organic russets for all of these. Hope you try them! Happy to have you here!
Love this video, just wondering what putting oil on them does?
I'm not certain, but I would guess it keeps them from clumping together without the water. Hope you give them a try. They are fantastic. We've eaten through the third batch of hash browns already. Working through the second batch of fries. Planning another potato session this month! Thank you so much for being here, Kathy!
I canned russet potatoes and they browned and were cloudy and mushy. I canned Yukon gold and they were great. I was told russet potatoes have a lot more starch is why. I only grow and can Yukon gold now. Thank you for these videos!!
Yes. I've found that russets still work very well if they are reasonably fresh. Yukons and reds are always great.
Thanks for sharing. I didnt like the potatoes canned water at all...mushy and tasted funny!
Agreed!
I wonder how the hash browns, julienne sliced instead of cubed, would work, since you mentioned that shredding would probably be mush (= mashed?),
Probably just fine! Great idea to change things up, Jo!
I watched another lady do French Fries the same way and they turned out the same as log style cut. Works for her, I'm going to try it today!
@@donnacasey9641 Great. Keep us posted, Donna!
Please let me know if anyone has tried dry canning sweet potato Fry's I know the time would be longer because of sweet potatoes but let me know if you think that's a do-able thing
Dee, I have heard from several that the texture is not good.
Hi, what does the oil due before canning?
No scientific proof here, but I think the oil keeps anything from sticking together.
For a large family I guess you could do chunks in half gallon jar for mashed potatoes? How long would you can that large jar for?
I would use 2 quarts. I only use the half gallon jars for storage.
What is the purpose of the butter or ghee?
They look fa tactic but I don’t understand how heat can transfer to the centre of the jar at the right temperature and kill botulism. Can you explain it to me please before I try it. Many thanks
Hey, Susie. Good to have you here. I am not a scientist, so I encourage everyone to do his or her own research. Do keep in mind that you are not only canning these, but you are also air fying, roasting, frying etc at high temperatures before serving. This is how I can potatoes. If it does not make you comfortable, then please do what works for you.
just found this video and I loved it! I'm a new subscriber, too! :-)
Welcome!!
Do you have to add the acidic acid to the potatoes. Just double checking on behalf. I have never done that. I want to make sure I am doing it correctly
It really keeps them from discoloring. You may use ascorbic acid, if you prefer that to citric acid