We love canned potatoes!! Three ways I use the are: Heat in liquid to a simmer, drain off liquid, add butter, cover until butter melts, stir and then salt and pepper to taste. Very good! Potato soup: (2) quarts canned potatoes w/liquid (3) chicken bullion cubes (1) quart water (I’m sure milk could be substituted for a much creamier soup but I did not think of that until after) (2) cans cream of chicken soup (1) 8oz block of cream cheese Heat until cream cheese melts and is incorporated well into the soup. Salt and pepper to taste. I thicken with a little cornstarch if needed. Garnish with shredded cheese, chopped bacon and chives. It is sooooo good!! Soup potatoes: Heat a quart of potatoes with liquid in a saucepan. Add a couple pats butter and salt and pepper. Take 1/4 cup of cornmeal per quart of potatoes used and dissolve in 1/2 cup milk then add to potatoes and heat until thickened. This is so good served with pinto beans and cornbread!! I would love to know how you make your sweet potato pie from your canned sweet potatoes. I tried and it was very runny. Of course I drained the liquid off the potatoes but they were still very wet.
I never liked the high sugar in jam...thanks to Sutton's daze, I tried pamonas pectin and I really did not miss the high sugar! The taste is fresher as well as the jam sets so well!
I can russets from azure! I’ve done 50 pounds twice. I slice them about 1 inch thick and only par cook at 2 minutes, the ball book says 10 minutes and that just makes a mushy mess. Be sure to rinse the cut up potatoes a couple time before pre cooking then rinse AFTER you cook and use fresh hot water to fill jars. The. When you go to use the jars, I rinse the potatoes really well to get the starch mess off. If I plan to make fried potatoes I make sure the slices are drained well before adding to the cast iron with a little bit of oil. If I plan to use them as mashed potatoes I still rinse really well it makes the best mashed potatoes! Light and fluffy. The key is to get the starch off. Good luck hope it works better this time around!! I get 7 quarts out of 10 pounds, if that helps for your small batch testing. ~Jennifer
I don't boil my potatoes at all. And I live mine in large chunks. Like 2 inch or so pieces. They don't mush down that way. And I rinse them. Then using a paper towel I squeeze the water out.
For the jam, you can thin it down and add some spices like chilis and use it as a marinade for meat. I mix my canned jalapenos and whatever jam or jelly I have way too much of and marinate venison, since my family isnt a big fan of the flavor of venison alone. And if the acid is high enough in the fruit(like its citrus) then it will tenderize the meat, so I use marmalade and a bit of curry and marinate any old layers who have to be culled.
Love your channel, you're so enthusiastic. I dehydrated most of my garden tomatoes 2 years ago, it was easier for me because life was so busy. Powdering those dehydrated tomatoes makes the best, best, tomato paste ever. :) They are so intensely flavoured. The paste and rough pizza sauce are delicious.
Would like to hear a little bit about putting the vinegar in the soaking liquid for the beans. I don't know exactly what digestive issues you have I know you have some but as an older woman I am beginning to have some and I would like to not give up the beans but... I love this collab just because you hear different people's different reasons why and why not some of those don't affect us some do a lot
That's what I do too. Or I make potato salad with them. I canned Red Norland potatoes from my garden last year & they work great for either of those or for adding to recipes.
Carrots are very good in onion soup or there are some herb ones in the one Ball Book. My husband really likes them as a side dish even. Also, I did the Mediterranean and herb potatoes from the Ball Book. They are great drained and airfried or pan fried.
Use the Herb Epazote when cooking the Dry beans , It helps with the Gassiness. If you Plant it do it in a separate pot as it can be invasive, and then dry the leaves to cook with. Ninette Bird- The Caribbean Wife
Genius! We're picking up our whole cow in the next couple of weeks and I asked for as little ground beef as possible. I am sooooo canning all that stew meat! Home-canned meat is probably my favorite thing to can. Pressure cooked goodness! nom, nom, nom
Thanks Anna for being a part of this wonderful collaboration. I hear that red and yellow potatoes are better at canning than russets. I love learning about others canning mishaps just because I have my fair share.
Canned some very hard purple/blue potatoes. Beautiful going IN the jar.... Uuhh-gglllyy coming out. Excellent in soups, with meat, in hash... All kinds of quick meals. Not attractive.
I can yellow potato chunks. I drain the jar really well, toss them in olive oil salt and pepper, and then roast them in the oven or airfryer. They make the most amazing roast potatoes! I don't think it would work with the russets.
I soak my potatoes Over night in water (I use 5 gallon buckets) , rinse, and can the next day. My jars are super clear and not starchy, and we love having the potatoes on hand. I only can russet, they hold up really well
Thank You! On the beans I sprout mine 2-3 days in water, in the fridge before cooking, and NO TUMMY TROUBLES! I have not tried canning them yet, but on my list of things to do!
Anna, I love canned potatoes but I raw pack and cut them in bigger chunks. They are awesome fried, I used them for breakfast or in potato salad they are good roasted. I just used water in the can.
Hi Anna! I 100% agree that it’s best not to write anything off when it comes to canning until you’ve tried it a few different ways/recipes. And of course, if it’s something I don’t prefer canned it almost always works out as a ferment! PS-are your hoodies still available? Coming soon? Loving this purple one!
I had the same issue with starchy potatoes. To use them up I rinsed the potatoes and dried with paper towels. Placed the potatoes on a greased cookie sheet with sliced onions, chopped red peppers, Salt , pepper and garlic powder. Drizzle with olive oil. Roast in hot oven, tossing once or twice until veggies are cooked. Really good if you let the onions char a little. This is the only way my family will eat them.
I didn't the quotey fingers way... I cold pack mine now,. fill the jar with potatoes pour boing water over and salt and can for the recommended time. Absolutely delicious. cold jars, cold canner brought up to heat slowly.
I cut them in potatoes in chunks to can. When I go to use drain and rinse. Spread on cookie sheet . Spay with oil add spices put under broiler till brown. Turn, continue till brown as you like
Don't mix up your canned potatoes! Fry/saute them!!! I put a little avocado oil in the pan, drain the potatoes and dry them a few mins on paper towels, then cook them on high heat without moving them much, like searing meat. So delicious!!! And on canning carrots, I think the variety makes a difference in the taste. We grew 2 kinds (in water) and I can totally taste a difference. I saw Kneady's post after I had already done mine, but I'm eager to try them in broth... that said, I usually cook them in a honey glaze so I'm not sure the broth taste will go well. Maybe I'll do half and half, especially since we are growing new varieties this year.
Very good video. It was very helpful. Several say they will never can a certain item again, but you tell us to try it a different way. I like that. Thank you.
I canned some of my green beans in a vinegar/brown sugar/water blend to taste. That way they are like sweet and sour green beans. Then I add some bacon bits when I heat them up. So good.
Lol, we don’t eat jam either. When I can tomatoes from the freezer, I thaw them out in a colander to remove as much liquid as I can. When I do this the skin falls off. Love the bean tip.
Potatoes in chicken bouillon yes yes. They give the golden and regular potatoes a great flavor. I agree that frozen tomatoes must be cooked down for hours. My neighbor has given me bags full before I leave for vacation several times so in the freezer they go. I will try the vinegar bean trick and see how it works for us.
My kids always loved canned potatoes. They are all adults now but they still love them. Last year I canned red potatoes with the skins on. Do a UA-cam search for recipes using them. The frozen tomatoes I wash them and core them before I freeze them. It's just easier that way. When I can them I canned them into sauce or spaghetti sauce. When they are cooked I use my immersion blender and I also add other veggies I may have on hand that needs to be used. Blend it and add some tomato paste so you don't have to cook it down. You get more jars filled that way too.
sweet potatoe in oven sliced and cover with avocado oil, salt, pepper, onion powder, garlic powder, paprika and cayenne I mix it all together and place them on backing sheet and bake at 400 till browned amazing flavour i do same with regular potatoes hugsss
Pomona Pectin. for making jam. Basically on some fruits, you use 4 cups mashed fruit , with 1 cup honey. I use honey from Costco. You can also double the recipe, which I always do. Easy directions. two small packets are in the box. the box is 1 ounce. But if you like it, you can get a 1 pound of it from Azure and other places , that is much cheaper than those 1 ounce boxes. And it does not expire. Wonderful results. Hint.. I use a bit more pectin when measuring.
I loved the idea for carrots In flavored bullion instead of plain water. I will try that. I always soak my beans for a full 24 hours and sometimes longer, until they start to sprout. Much better nutrition, and can be eaten without causing digestive issues.
One way I use canned potatoes. Is in with my home canned corned beef. I fry the potatoes and the corned beef to make hash out of it. If you have leftovers hash then fry it up with scrambled eggs. Both ways are delicious.
I drain the canned potatoes, add a little oil and seasoning, then air fry. They make great breakfast potatoes! I’ve also made au gratin potatoes with them.
I had a ton of russets too and ended up canning them before they went bad and I didn't like them at all as mashed potatoes. My husband did a little but I didn't. And I even ran them under cold water after dumping out of the jar to get as much starch off as I could and that helped, but they still just had a different taste I didn't like. I wasn't about to waste these jars of potatoes, so I tried using them in stews and they were good. Our favorite way was roasting! OMG! They are so good! Still rinsed them, dried them off somewhat, laid out on parchment lined cookie sheet, drizzled a bit of olive oil, a few pats of butter, seasoning, onion and threw them in the oven really just to heat through, then turned the oven to broil to get a little brown on them. As soon as I took them out, I sprinkled with grated cheese. Wah-lah, canned potatoes that were so good!
I love adding potatoes to meals, like chicken soup or beef stew. I made a delicious potato and corn chowder with a can each of chicken bone broth, potatoes, corn and some frozen, chopped sweet and hot peppers. I immersion blended with a little cream. Yum!
Hello! Here from Leanne's channel. I loved hearing all of your goods, bads and uglies in the canning world. Thanks for sharing! I just joined your UA-cam family and can't wait to see other videos!
Use the canned potatoes in pot pies, Shepard pie, etc. I freeze my tomatoes sometimes and had no issue other than you do seem to get so much more liquid once they are thawed. I canned them and the left over juice. Fabulous to drink or soups. Use the jams with other fruit for pies or cook down for toppings or sauce or syrup.
For the potatoes: Reds and Gold can up great, Russets not so much. Rinse off starch when ready to use and fry as hash browns or roast in the oven or airfryer. Or add to chowders, soups and stews. I also can them up in wedges and after rinsing them I shake them up with a bit of corn starch and herbs and throw them into the airfryer to make steak fries, they are soooo good. The only way that we don't love them is mashed. Good luck
Thank you for participating in LeAnne’s collaboration! Very interesting about the stew meat tenderizing. We really like stew meat as well, so I’ll keep it in mind. Subscribed and look forward to enjoying what you share. Blessings and take care.
My husband and I love the ease of canning yellow potatoes. Potatoes usually go bad for us so having them on the shelf has been awesome. I usually mash them up with butter, salt and pepper and a little milk. They cook up better than those instant packets of potatoes. 😊😊 we also use them as home fries with onions!!! Hope that helps!!! Thank you for sharing your favorites etc. love your channel.
Thanks Anna! This was super helpful! I just learned a good way to use jam is on meats and you can also use it in cookies. I make a raspberry linzer cookie that is delicious! You can also make jam thumbprint cookies with any flavor of jam! A lot of jam is good with pork and chicken as well! Just some ideas if you need to use up your jam!
Hello Anna! I hope you will can potatoes again because they will be perfect to go with your canned corned beef! I usually can russet potatoes in quart jars. I add nothing except chicken broth, and then process. They are delicious drained and fried up in a skillet. Also perfect to add to soup, pot pies, casseroles, etc. I just bought 35 lbs of corned beef to can and plan to make hash! Give potatoes another try, they are a family favorite over here!
Thanks Anna. Would like to try your chili recipe. I like beans in my chili but I also like to can them separately and combine when I am ready to eat them. Thanks for your great recipes.
try using the jam as a salad dressing. mix a tbsp with oil and a bit of balsamic. makes a great summer dressing. also good to add a tbsp to the middle of a muffin when baking or a fruit explosion muffin. just ideas to use up those jams.
I can potatoes also. I cut them in to french fries..yummy!! I slice and can some for scalloped potatoes..cube them for soups or toss them with cornstarch and season them then lightly fry them
I agree with you re. the carrots. That holds true for green beans in my opinion as well. I'm not a big fan of canned proteins by themselves. I prefer that they be part of a meal in a jar or be added afterwards to a base. Love canned soups or soup bases for example. I also prefer adding spices afterwards. They tend to change flavor in canning, at least in my opinion. I'm thinking of doing a German-style goulash soup using stew meat and as soon as I work out the recipe I'll send it to you, if you think that's something you might enjoy. Always enjoy your videos!
Thanks for sharing this information with us. It is nice to see what people like and don't like. Look forward to your videos and all next to come in this list.
There’s a recipe book called naturally sweet food in jars that is fantastic! You might like the jams in it, there are recipes with all kinds of natural sweeteners like maple syrup and white grape juice
I am a bit late getting to this video but wanted to suggest on canning the frozen tomatoes. I freeze mine when I'm too busy to can at that moment then I take them out months later and put in my large elect, roaster and turn on med heat and walk away for hrs. and over nights till I get the consistency I want. Much of the water is cooked down and then I can and I don't have that separation, it stays consistent to what I want. By the way I am loving your videos !!
I also canned my carrots like The Kneady Homesteader in onion soup mix. I also like the A good Life Farm brown sugar glazed carrots. They are my family’s favorite.
Better than bullion has maltodextrin which helps to keep them a little less mushy but when I can carrots I always add a tablespoon of my homemade onion soup mix to each jar whether it's a pint or a quart. I have a little heaping extra for the quarts. Thank you for sharing! :-)
I love canning stew meat or chuck roasts! We love it better than cooking in the crockpot. So handy! Potatoes are not my favorite to can either they are just ok. I'm so excited I got to join the collab with all of you!
We love our all meat canned chili too. Both hubby and I are B blood type, beans & legumes give us digestive issues. I saw a video on canned potatoes he then finished cooking them.up as hash.with butter & onions in a cast iron skillet. Yummy. I think.the russet variety gets too mushy in the canning process. Thanks so much for sharing. Good luck with the move.
My family would be very disappointed if I didn't make jams/jellies! They look forward to their Christmas basket every year. They only thing I've canned so far I don't really care for us a sloppy joe mix. It's a complete meal with the meat, but it's too sweet for me. It was probably the recipe I used so I may try again. To make it more palatable, I'll add some other seasonings to it at serving time. Thanks for your input💞
when canning russet potatoes the trick is to make sure you soak the potatoes to get most of the starch out. soak and drain three to four times.
We love canned potatoes!! Three ways I use the are:
Heat in liquid to a simmer, drain off liquid, add butter, cover until butter melts, stir and then salt and pepper to taste. Very good!
Potato soup:
(2) quarts canned potatoes w/liquid
(3) chicken bullion cubes
(1) quart water (I’m sure milk could be substituted for a much creamier soup but I did not think of that until after)
(2) cans cream of chicken soup
(1) 8oz block of cream cheese
Heat until cream cheese melts and is incorporated well into the soup.
Salt and pepper to taste. I thicken with a little cornstarch if needed. Garnish with shredded cheese, chopped bacon and chives. It is sooooo good!!
Soup potatoes:
Heat a quart of potatoes with liquid in a saucepan. Add a couple pats butter and salt and pepper. Take 1/4 cup of cornmeal per quart of potatoes used and dissolve in 1/2 cup milk then add to potatoes and heat until thickened. This is so good served with pinto beans and cornbread!!
I would love to know how you make your sweet potato pie from your canned sweet potatoes. I tried and it was very runny. Of course I drained the liquid off the potatoes but they were still very wet.
I never liked the high sugar in jam...thanks to Sutton's daze, I tried pamonas pectin and I really did not miss the high sugar! The taste is fresher as well as the jam sets so well!
It's my favorite pectin too. I think you can taste the fruit more than just sweetness.
I can russets from azure! I’ve done 50 pounds twice. I slice them about 1 inch thick and only par cook at 2 minutes, the ball book says 10 minutes and that just makes a mushy mess. Be sure to rinse the cut up potatoes a couple time before pre cooking then rinse AFTER you cook and use fresh hot water to fill jars. The. When you go to use the jars, I rinse the potatoes really well to get the starch mess off. If I plan to make fried potatoes I make sure the slices are drained well before adding to the cast iron with a little bit of oil. If I plan to use them as mashed potatoes I still rinse really well it makes the best mashed potatoes! Light and fluffy. The key is to get the starch off. Good luck hope it works better this time around!! I get 7 quarts out of 10 pounds, if that helps for your small batch testing. ~Jennifer
I don't boil my potatoes at all. And I live mine in large chunks. Like 2 inch or so pieces. They don't mush down that way. And I rinse them. Then using a paper towel I squeeze the water out.
I raw pack mine & I like the texture so much better. I also add 1 T lemon juice per quart & they stay pretty & white.
For the jam, you can thin it down and add some spices like chilis and use it as a marinade for meat. I mix my canned jalapenos and whatever jam or jelly I have way too much of and marinate venison, since my family isnt a big fan of the flavor of venison alone. And if the acid is high enough in the fruit(like its citrus) then it will tenderize the meat, so I use marmalade and a bit of curry and marinate any old layers who have to be culled.
Nice idea! I think my hubbs could get behind that
Love your channel, you're so enthusiastic. I dehydrated most of my garden tomatoes 2 years ago, it was easier for me because life was so busy. Powdering those dehydrated tomatoes makes the best, best, tomato paste ever. :) They are so intensely flavoured. The paste and rough pizza sauce are delicious.
I just canned russets in a French fry cut. So easy. I rinsed them and put them in the air fryer. They were awesome. Good luck.
And they hold their shape? Very interesting 🤔
Would like to hear a little bit about putting the vinegar in the soaking liquid for the beans. I don't know exactly what digestive issues you have I know you have some but as an older woman I am beginning to have some and I would like to not give up the beans but... I love this collab just because you hear different people's different reasons why and why not some of those don't affect us some do a lot
I would also like to know more
Look into blood types and beans. Apparently type B have the most negative reaction to them. Type AB has the least.
For potatoes, I drain, carefully pat of liquid and then fry them, in a pan or deep fried. Husband and boys love them that way.
That's what I do too. Or I make potato salad with them. I canned Red Norland potatoes from my garden last year & they work great for either of those or for adding to recipes.
Love the hint for canning carrots with broth.
Me too!!
Look up Pomona Pectin you can use a quarter of the sugar and sugar alternatives.
Carrots are very good in onion soup or there are some herb ones in the one Ball Book. My husband really likes them as a side dish even. Also, I did the Mediterranean and herb potatoes from the Ball Book. They are great drained and airfried or pan fried.
Use the Herb Epazote when cooking the Dry beans , It helps with the Gassiness. If you Plant it do it in a separate pot as it can be invasive, and then dry the leaves to cook with. Ninette Bird- The Caribbean Wife
I’ve never heard of that herb but I’ll look it up! Thank you!
Genius! We're picking up our whole cow in the next couple of weeks and I asked for as little ground beef as possible. I am sooooo canning all that stew meat! Home-canned meat is probably my favorite thing to can. Pressure cooked goodness! nom, nom, nom
Love the tip on soaking beans with a bit of vinegar! Thank you.
Thanks Anna for being a part of this wonderful collaboration. I hear that red and yellow potatoes are better at canning than russets. I love learning about others canning mishaps just because I have my fair share.
Canned some very hard purple/blue potatoes. Beautiful going IN the jar.... Uuhh-gglllyy coming out. Excellent in soups, with meat, in hash... All kinds of quick meals. Not attractive.
Thank you for all that information the five things that you love, I think I would love too.
I can yellow potato chunks. I drain the jar really well, toss them in olive oil salt and pepper, and then roast them in the oven or airfryer. They make the most amazing roast potatoes! I don't think it would work with the russets.
I soak my potatoes Over night in water (I use 5 gallon buckets) , rinse, and can the next day. My jars are super clear and not starchy, and we love having the potatoes on hand. I only can russet, they hold up really well
Thank You!
On the beans I sprout mine 2-3 days in water, in the fridge before cooking, and NO TUMMY TROUBLES! I have not tried canning them yet, but on my list of things to do!
I’ll have to try that!
Anna, I love canned potatoes but I raw pack and cut them in bigger chunks. They are awesome fried, I used them for breakfast or in potato salad they are good roasted. I just used water in the can.
I didn't know the vinegar trick for beans. I will try that the next time I make beans.
Hi Anna! I 100% agree that it’s best not to write anything off when it comes to canning until you’ve tried it a few different ways/recipes. And of course, if it’s something I don’t prefer canned it almost always works out as a ferment! PS-are your hoodies still available? Coming soon? Loving this purple one!
I had the same issue with starchy potatoes. To use them up I rinsed the potatoes and dried with paper towels. Placed the potatoes on a greased cookie sheet with sliced onions, chopped red peppers, Salt , pepper and garlic powder. Drizzle with olive oil. Roast in hot oven, tossing once or twice until veggies are cooked. Really good if you let the onions char a little. This is the only way my family will eat them.
I'm watching all of these videos. Love the extra tips.
I didn't the quotey fingers way... I cold pack mine now,. fill the jar with potatoes pour boing water over and salt and can for the recommended time. Absolutely delicious. cold jars, cold canner brought up to heat slowly.
I cut them in potatoes in chunks to can. When I go to use drain and rinse. Spread on cookie sheet . Spay with oil add spices put under broiler till brown. Turn, continue till brown as you like
Great tip on the beans!
Don't mix up your canned potatoes! Fry/saute them!!! I put a little avocado oil in the pan, drain the potatoes and dry them a few mins on paper towels, then cook them on high heat without moving them much, like searing meat. So delicious!!! And on canning carrots, I think the variety makes a difference in the taste. We grew 2 kinds (in water) and I can totally taste a difference. I saw Kneady's post after I had already done mine, but I'm eager to try them in broth... that said, I usually cook them in a honey glaze so I'm not sure the broth taste will go well. Maybe I'll do half and half, especially since we are growing new varieties this year.
I like to use canned potatoes to fry up for breakfast.
Very good video. It was very helpful. Several say they will never can a certain item again, but you tell us to try it a different way. I like that. Thank you.
Thanks for your contribution!
Hi Anna! Yes, LeAnn is amazing and I love her channel. I can green beans in beef broth, tastes so good. Thanks for sharing and have a blessed day!
I canned some of my green beans in a vinegar/brown sugar/water blend to taste. That way they are like sweet and sour green beans. Then I add some bacon bits when I heat them up. So good.
Lol, we don’t eat jam either. When I can tomatoes from the freezer, I thaw them out in a colander to remove as much liquid as I can. When I do this the skin falls off. Love the bean tip.
I am going to try the soak the beans in vinegar water, my husband has issues with beans like that
Leave the new family a gift of jam. I'm sure they would love that if they eat jam.
Love it
Potatoes in chicken bouillon yes yes. They give the golden and regular potatoes a great flavor.
I agree that frozen tomatoes must be cooked down for hours. My neighbor has given me bags full before I leave for vacation several times so in the freezer they go. I will try the vinegar bean trick and see how it works for us.
My kids always loved canned potatoes. They are all adults now but they still love them. Last year I canned red potatoes with the skins on. Do a UA-cam search for recipes using them.
The frozen tomatoes I wash them and core them before I freeze them. It's just easier that way. When I can them I canned them into sauce or spaghetti sauce. When they are cooked I use my immersion blender and I also add other veggies I may have on hand that needs to be used. Blend it and add some tomato paste so you don't have to cook it down. You get more jars filled that way too.
Canning green beans, bacon, onion, chicken bouillon and potatoes is very good and can be used alone or a hearty side dish.
Thank you! I subscribed to you all! I love canning!
sweet potatoe in oven sliced and cover with avocado oil, salt, pepper, onion powder, garlic powder, paprika and cayenne I mix it all together and place them on backing sheet and bake at 400 till browned amazing flavour i do same with regular potatoes hugsss
Thanks for sharing. Always a big thumb up! Cause you AWESOME!
I am going to try beans soaked in water and vinegar as I also have major digestive issues with beans even if soaked.
Pomona Pectin. for making jam. Basically on some fruits, you use 4 cups mashed fruit , with 1 cup honey.
I use honey from Costco. You can also double the recipe, which I always do. Easy directions. two small packets are in the box.
the box is 1 ounce. But if you like it, you can get a 1 pound of it from Azure and other places , that
is much cheaper than those 1 ounce boxes. And it does not expire. Wonderful results. Hint.. I use a bit more pectin when
measuring.
I loved the idea for carrots In flavored bullion instead of plain water. I will try that. I always soak my beans for a full 24 hours and sometimes longer, until they start to sprout. Much better nutrition, and can be eaten without causing digestive issues.
One way I use canned potatoes. Is in with my home canned corned beef. I fry the potatoes and the corned beef to make hash out of it. If you have leftovers hash then fry it up with scrambled eggs. Both ways are delicious.
Great video. Thank you
I loved how honest you were about what you might try again differently. I try very hard to not let one bad experience clinch it forever!
Good ideas!!! Happy moving, be safe.🙏❤😁👍
I drain the canned potatoes, add a little oil and seasoning, then air fry. They make great breakfast potatoes! I’ve also made au gratin potatoes with them.
I had a ton of russets too and ended up canning them before they went bad and I didn't like them at all as mashed potatoes. My husband did a little but I didn't. And I even ran them under cold water after dumping out of the jar to get as much starch off as I could and that helped, but they still just had a different taste I didn't like. I wasn't about to waste these jars of potatoes, so I tried using them in stews and they were good. Our favorite way was roasting! OMG! They are so good! Still rinsed them, dried them off somewhat, laid out on parchment lined cookie sheet, drizzled a bit of olive oil, a few pats of butter, seasoning, onion and threw them in the oven really just to heat through, then turned the oven to broil to get a little brown on them. As soon as I took them out, I sprinkled with grated cheese. Wah-lah, canned potatoes that were so good!
I love adding potatoes to meals, like chicken soup or beef stew. I made a delicious potato and corn chowder with a can each of chicken bone broth, potatoes, corn and some frozen, chopped sweet and hot peppers. I immersion blended with a little cream. Yum!
Look forward to watching your fermenting videos!
Hello! Here from Leanne's channel. I loved hearing all of your goods, bads and uglies in the canning world. Thanks for sharing! I just joined your UA-cam family and can't wait to see other videos!
Use the canned potatoes in pot pies, Shepard pie, etc. I freeze my tomatoes sometimes and had no issue other than you do seem to get so much more liquid once they are thawed. I canned them and the left over juice. Fabulous to drink or soups. Use the jams with other fruit for pies or cook down for toppings or sauce or syrup.
For the potatoes: Reds and Gold can up great, Russets not so much. Rinse off starch when ready to use and fry as hash browns or roast in the oven or airfryer. Or add to chowders, soups and stews. I also can them up in wedges and after rinsing them I shake them up with a bit of corn starch and herbs and throw them into the airfryer to make steak fries, they are soooo good. The only way that we don't love them is mashed. Good luck
Thanks for sharing. Try your potatoes peeled and cubed. They are great for potato soup, fried breakfast potatoes as well as potato salad. So good.
Great tips, I also do not can jam, my family does not eat much at all. I have a ton on my shelves waiting 😁
Great video! I was able to pick up a couple of new tips and tricks that I can use in my own kitchen. Thank you!
Thank you for participating in LeAnne’s collaboration! Very interesting about the stew meat tenderizing. We really like stew meat as well, so I’ll keep it in mind. Subscribed and look forward to enjoying what you share. Blessings and take care.
I love the fermented homestead purple hoodie that you're wearing, will they go on sell anytime soon? 😁
It’s always good to hear your opinion Anna, you’re an optimist! 🤗
My husband and I love the ease of canning yellow potatoes. Potatoes usually go bad for us so having them on the shelf has been awesome. I usually mash them up with butter, salt and pepper and a little milk. They cook up better than those instant packets of potatoes. 😊😊 we also use them as home fries with onions!!! Hope that helps!!! Thank you for sharing your favorites etc. love your channel.
Great tips with do’s and don’ts! Thanks Anna
Great tip with the e beans. I, too, have a hard time with them but love them. I will try your vinegar tip.
I just love these collaborations. You've got me fermenting.
Thanks Anna! This was super helpful! I just learned a good way to use jam is on meats and you can also use it in cookies. I make a raspberry linzer cookie that is delicious! You can also make jam thumbprint cookies with any flavor of jam! A lot of jam is good with pork and chicken as well! Just some ideas if you need to use up your jam!
Great ideas! Thank you for all your thoughts
I love your honesty..... this is why I follow you
Hello Anna! I hope you will can potatoes again because they will be perfect to go with your canned corned beef! I usually can russet potatoes in quart jars. I add nothing except chicken broth, and then process. They are delicious drained and fried up in a skillet. Also perfect to add to soup, pot pies, casseroles, etc. I just bought 35 lbs of corned beef to can and plan to make hash! Give potatoes another try, they are a family favorite over here!
Love this collaboration very interesting
Thank you Anna.
Thanks Anna. Would like to try your chili recipe. I like beans in my chili but I also like to can them separately and combine when I am ready to eat them. Thanks for your great recipes.
try using the jam as a salad dressing. mix a tbsp with oil and a bit of balsamic. makes a great summer dressing. also good to add a tbsp to the middle of a muffin when baking or a fruit explosion muffin. just ideas to use up those jams.
I can potatoes also. I cut them in to french fries..yummy!! I slice and can some for scalloped potatoes..cube them for soups or toss them with cornstarch and season them then lightly fry them
This video did give me some inspiration! Thank you!
Great information. Thank you for sharing
Very helpful, thank you!
I agree with you re. the carrots. That holds true for green beans in my opinion as well. I'm not a big fan of canned proteins by themselves. I prefer that they be part of a meal in a jar or be added afterwards to a base. Love canned soups or soup bases for example. I also prefer adding spices afterwards. They tend to change flavor in canning, at least in my opinion. I'm thinking of doing a German-style goulash soup using stew meat and as soon as I work out the recipe I'll send it to you, if you think that's something you might enjoy. Always enjoy your videos!
Love the information! Thank you!
Thanks for sharing this information with us. It is nice to see what people like and don't like. Look forward to your videos and all next to come in this list.
Good list! I need to learn how to do your favorites.
I’m so glad for this video I am new to canning so dos and don’t s oh yeah saves me the work and the toss out to the dogs.
Ms. Anna, THANK YOU so much for sharing your experience and knowledge
There’s a recipe book called naturally sweet food in jars that is fantastic! You might like the jams in it, there are recipes with all kinds of natural sweeteners like maple syrup and white grape juice
Always fun seeing all the different opinions on what/what not to can 👍🏼
My canned potatoes I love to drain and use as cottage potatoes in a cast iron skillet!
Your videos are always awesome, thanks Anna. Good luck with your move. You're going to find your dream property soon...
I am a bit late getting to this video but wanted to suggest on canning the frozen tomatoes. I freeze mine when I'm too busy to can at that moment then I take them out months later and put in my large elect, roaster and turn on med heat and walk away for hrs. and over nights till I get the consistency I want. Much of the water is cooked down and then I can and I don't have that separation, it stays consistent to what I want. By the way I am loving your videos !!
I love seeing these videos.
Carrots canned in homemade french onion soup mix are great!
Thank you Anna.. great video
I also canned my carrots like The Kneady Homesteader in onion soup mix. I also like the A good Life Farm brown sugar glazed carrots. They are my family’s favorite.
Better than bullion has maltodextrin which helps to keep them a little less mushy but when I can carrots I always add a tablespoon of my homemade onion soup mix to each jar whether it's a pint or a quart. I have a little heaping extra for the quarts. Thank you for sharing! :-)
Thank you, interesting.
I love canning stew meat or chuck roasts! We love it better than cooking in the crockpot. So handy! Potatoes are not my favorite to can either they are just ok. I'm so excited I got to join the collab with all of you!
I agree! It’s delicious
We love our all meat canned chili too. Both hubby and I are B blood type, beans & legumes give us digestive issues. I saw a video on canned potatoes he then finished cooking them.up as hash.with butter & onions in a cast iron skillet. Yummy. I think.the russet variety gets too mushy in the canning process. Thanks so much for sharing. Good luck with the move.
Thank you
My family would be very disappointed if I didn't make jams/jellies! They look forward to their Christmas basket every year.
They only thing I've canned so far I don't really care for us a sloppy joe mix. It's a complete meal with the meat, but it's too sweet for me. It was probably the recipe I used so I may try again. To make it more palatable, I'll add some other seasonings to it at serving time.
Thanks for your input💞