Canning- Things I will not can again!
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- Опубліковано 28 лип 2024
- These are just a couple of foods that I won't can again or just didn't work out! Has this ever happened to you? What won't you can again?
#pantry #canninglife #foodpreservation
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When I can potatoes, I wash them very well with a brush but I do not peel them. I cut them in half and then quarter those halves. I arrange them in a jar, add 1/2 to 1 teaspoon of salt according to jar size, and cover with filtered water. Wipe rims, add lids and jars and process in a water bath for 3 hours. They taste great, and when I take them out of the jar to use them the peelings slide right off. They are firm enough to fry or use in soups and stews.
I did potatoes and they came out great. I did mine raw, diced, with a little pickling salt, half teaspoon of vinegar (for a quart) and I put in some dried dill. Used them to make mashed potatoes to start with. They were the best mashed potatoes I ever had and most of the work making them was done before I started. Don’t give up on the potatoes. If they can can em in the store, you can can em at home.
Did you use a pressure canner or water bath?
@@dietrickmiller1785 Pressure cooker. It softens the potatoes better and makes them easier to whip when making mashed potatoes.
i live in northern Indiana where I provide care for my Mom. I have an Amish friend close by whom I sometimes help with canning and driving. We use a barter system. Sometimes produce, chicken, eggs or dairy. She pressure cans sometimes. She also uses the Amish canner. I think it depends on how much time she has I wanted you to know that I often make bone broth. I save carrot peels and ends, onion and garlic ends and skins, and celery trimmings. I throw them in a bag in my freezer until I make broth and then it goes into the pot with the bones I have also saved. I cook it for at least 24 hours, then strain it and if there is enough I can it. Sometimes I use it right away. I save all my poultry bones and beef as well. Separate bags though.
I wash and cut up my potatoes then soak them in a large bowl of water for 1 hour, then change the water and soak for another hour, then change the water again and soak overnight-this removes most of the starch so the jars come out with clear water. I add a tab of butter with salt and pepper to the jars before processing and they tasted great.
Hi! If you peel your beets, wrap them in foil and bake on the lowest temperature of your oven for 1 1/2 hours the natural sugars inside them concentrate...then can them and they shouldn't have the soil taste and they have a more caramelized flavor.
For your applesauce pop it into baked goods like apple bread or make blender oatmeal and apple sauce pancakes ;-) tastes delicious and gets the kiddos eating things in ways they don't know it's there.
Thank you. Wonderful tips!
Good ideas for the apple butter
My grandma used to make her apple butter with those little red hot candies instead of actual cinnamon. It was one of my favorite things as a kid. It was bright red and had a fresher, more sweet taste than the more brown cinnamon versions.
My mom did the same thing with the cinnamon red hots!
I do that now with pears and apples. So good!
The smell when soaking garbanzo beans is normal I usually change out the water every 8 hours or so.
You might want to try using the dry pack method. Pack with a clove of garlic then add 50% broth to water and pressure can
Canned potatoes, whether you can them yourself or buy them in the store, have a very distinctive flavor. My family does not mind the flavor of canned potatoes so I keep my shelves full of canned potatoes. I did get crazy last year and canned up some baby potatoes with a sprig of fresh rosemary and a small garlic clove. Those potatoes were outstanding!
That is a great idea 💡 with the new potatoes 🥔 💕
My daughter has a recipe for pork that calls for a can of apple butter. It’s originally for pork chops with an Asian twist to it, but she’s now incorporated it to pork roast, pork loin, pork steaks, without the Asian twist.
Apple butter added to a pork roast in the crockpot is a kid’s favorite.
I have done something similar! It helped with the kids! lol.
@@Sunny-jz3dy Gotta do what ya gotta do! 😊
Rebel canning garbanzo beans: Add 1tsp salt, then add heaping cup of dry beans to quart jar. Fill with water to the neck. Process 90 min at 11PSI. When I'm experimenting, I usually add 1 jar of the experiment to a batch of regular stuff so that if I don't like it, I only have 1 jar of something I don't like. Cheers!
We go through LOTS of garbanzo as well and the dry above is how I do it.
Yep!! Me too! The only thing is that the bottom/food side of the lid is a little discolored but the beans are firm and delicious!
Hi i just found your Channel so this is probably to late to respond. In the Netherlands we don’t use canners. They are not available. We water bath everything. De potatoes. 90 min at 100C. You can also waterbath them with Herbs for extra flavor. You can use them after at different ways. Potato salad is one of them. There are more recipes.
Potatoes all instructions in all books tell you to blanch them. I watched video after video that people hated them. Then I came across people who raw packed like carrots and they said came out much better. I did russets raw packed, which are pretty starchy. I rinsed them 4 times...They're good for frying or mashed up. We go through a lot of potatoes and I cannot grow the amount we go through., so I want enough put up in my pantry. I also dehydrate a lot. Between canned and dehydrated I have 40lbs. I keep 20lbs fresh in my basement too...If you blanched potatoes, try the raw pack, but for God's sake stay away from the dry pack some ppl are doing.
Thank you! Very helpful 😊.
I raw pack and my potatoes come out great.
Who dry packs potatoes? What kind of daft person would think that is a good idea? Sure you can dry can dried items, but moist items should never be dry canned. That would be like purposely canning botulism.
After you dehydrate potatoes how do you store them?
I tried the rebel canning on potatoes, no liquid and it was fabulous! I saw several UA-camrs doing it. Look it up. My granddaughter loved them and we ate the entire jar. She said they tasted like baked potatoes. I did both French Fry and chunks.
I never thought of that , but it makes sense since potatoes already have a lot of water in them .
Could you tell me how you canned your??? Thanks
@@vonsquirrel8378 I peeled and cut potatoes into chunks, I also cut them into fries. I washed them 3 times to remove the starch. I put them in pint jars, no water. Pressure can Pints for 35 minutes, Quarts 40 minutes. Some people add salt, but I didn't because with no water I think the salt would only hit the top potatoes. They tasted great without the salt. UA-cam dry canning potatoes and watch a few, that is what I did. thanks for asking.
@@sallywall4385 thank you so much
I dry can both potatoes and carrots. Yep, I realize it's not an "approved" canning method, but they turn out terrific every single time. My family loves them.
Hi, I am from Chile. I did potatoes for years and I never had a problem and the flavor has been always ok. I peel and diced the potatoes, put them in a pot with cold water and cook them for 3 minutes after the water boils, so they loose the starch. Then I take them out of the pot, wash them and put them in the jars with new water and a bit of salt. Then I put the jars at the Pot for water bath or the pressure canner. I have done both metods and they turn ok. The water always remain transparent in the jar. The only time the water got cloudy was once I overcooked them in the pressure canner and they fell apart.
Save the beets! Make them appetizing again by making Harvard beets, add vinegar, sweetener and cornstarch, bring to a boil till thick, mmm, delish!
Thanks for the tips!
3:24 In canning red beets, whether pickled or plain, save the blanche blood water. Beets loose their color fast and a lot of their flavor. Also, Store in a dark area. The excessive light will fade them and turn them white to gray.
in eastern North Carolina, you boil the beets WITH the greens still attached; no red water, no nutrient loss, eat the greens afterwards [as with collards and other greens] and easily peel beets once cooked by rubbing skins off with fingers.
Soaking the potatoes takes some of the starch out, the jars will be less cloudy, liquid less thick and the earthy flavor won’t be so strong. Also I don’t like using baking potatoes for canning. Red, gold, white, and russets are all ok. No blanching, peel soak, lightly salt. I love my canned potatoes. Hope that helps☺️
Thank you. I think I will try this one again.
@@MakeitMake try dry packing some. Soak them, remove starch rinse and soak again. Then dry pack and see if you like them.
@@karennorth9318 What would happen if one skips the soaking and just go straight to dry packing?
@@GarlandFarms just a little more starchy when cooked.
Try adding cinnamon red hots to the apple butter when you make it. Turns the apple butter bright red, and as a kid it was my absolute favorite.
To use up the apple butter add a spoonful to your oatmeal, yum!
Question: Since you are probably the main cook of the house then you would be the one to offer apple butter at a meal. Your family probably won’t hop downstairs to get a jar. Also, you can add it to recipes to get rid of what you have made, ie., pies from apple pie to apple butter bars, pumpkin apple butter bread, make a sauce for barbecuing, etc.
OMG. One of the best pies I ever made was apple butter pie. It went twice as fast at Thanksgiving as my home made pumpkin pie. I had requests from guests the next year for it again.
I gave up on canning garbanzos. I use an instant pot to cook the beans quickly instead whenever I need them.
I can apple butter and love it. I use the recipe from Food Wishes for apple butter. Time consuming but delicious.
to do garbanzo beans ( chick peas) i soak overnight, then discard that water and cook in fresh water for about 30mins then discard that water then put in the jars and top with fresh water and they are ok.
Try dry packing the potato chunks with skins. Then can.
I just found you on UA-cam Friday. I saw your Amish canning video and it inspired me! The next day I started to can, water bath veggies from the garden for the first time! Thank you for the info and plz thank your Amish friend for encouraging me to do this without fear or any more hesitation! Many thanks!
Great video... I've had a few of these myself! I had made some red onions and they were mushy and bland. I made a mustard which almost made me gag! But I so love pickled beets out of all that I can. I did can some of our pears and I tried different spices which I found on UA-cam recipies and they were terrible. None of us will eat them!
A great way to use apple butter is in baking! I’ve made oatmeal cookies w a dollop of pear butter in top like thumbprint cookies. Now a family favorite! Kentucky stack cake very good too
You can incorporate apple butter in cakes, toast, along with cream cheese & crackers, porridge,add to pancake mix. Very good.
Cakes! That’s a good one thank you.
hubby puts on top of oatmeal
For the potatoes.
My daughter and I made a canner load. We started with raw cubed potatoes and 1/2 we added a tbsp of onion soup mix, the other 1/2 we added ranch seasoning.
Oh my goodness. They were awesome.
My granddaughter went through the ranch flavored potatoes with in a month.
We used my large presto canner and made both pint and quart sizes.
I love roasted beets as well as pickeled. Try draining and rinsing. Then put some olive oil salt and pepper and roast them at 425 since they're already cooked. I've never tried doing it with canned beets but it may work.
I love canned potatoes. I raw pack after leaving them in water over night, changing the water. The kind of potatoes also affects the outcome. Russets have more starch. I usually can white or gold potatoes.
I can potatoes and we love them. I soak and rinse them at least 5 times to get starch off of them. I don’t blanch them first. I just put them raw in the jar and immediately pour boiling hot water over them. I pressure canned them.
Garbanzo beans I soaked in water over night... rinsed.. and then WB canned in Turkey Broth and they are great! So that might be a way to enjoy them, and my gram always WBed beets in simple syrup which makes them amazeballs :)
Apple butter is best on hot cornbread with butter. Makes a great afternoon snack. Add some vinegar to the blanched beets, not enough to pickle, just enough to preserve the color and texture. Add the blanching water to fill the jars.
With the unpickled beets. Dry them off well coat them in olive oil salt pepper and seasonings of your choice roast them and then use them as a side or I like to make a roasted beet salad with onions and sliced oranges and kalamata olives with a homemade vinaigrette.
I’m so glad you posted this and looking at your newest video of the Amish way of doing potatoes helps. I’m afraid to open mine they look just like that ☝️
I added butter and canning salt to mine, and put cut garlic cloves in mine. They were amazing and stayed nice. I actually put some in quiche and it was awesome, and I also used some to stir fry as home fries...NO problems. I have also seen a way to can potatoes DRY.....but because the jars float you have to do them in a pressure canner if you are doing them dry.
We had the same problem with the apple butter in our house, we love it but never seem to eat it and now its taking up precious jars and room. I discovered that the best way for us to use it is to sweetened oatmeal or even a smoothie but I used most of ours in oatmeal and its soooo good! hope this helps anybody looking for a good way not to feel like they wasted it. I also use any failed jelly or unpopular (in our house) jellies/jams to sweeten smoothies.
Love my canned potatoes in potato salad and as mashed potato side dish. Dehydrated slices work great in scallop dishes
I agree with you about canning potatoes. I was so excited to can my first batch (15 lbs), kept them in lemon water until I canned them and they tasted so pukey, I am thinking of tossing all of them. I can eat potatoes daily I love them so but these I cannot stomach... One down for me to be sure. Never again was such a waste.
Have you tried dry canning? I also tossed out the potatoes that I canned with water. That and 9 jars of asparagus. They were awful too.
Take the plain beets, add vinegar cinnamon and sugar boil then thicken with cornstarch and a little butter. This is harvered beets and very good,
With the apple butter. My family has health issues and when they bake they use the apple butter in exchange for the oil in baking. It tastes great in baking.
I like that! TY!
I put a teaspoon of onion soup mix with my potatoes. We fry them, I don't think they are fantastic but they are good. I canned apple butter too, no one ate it. I think it tastes great but we just don't eat it. We don't eat jelly either.
Soak garbanzo beans in cold water with cider vinegar added. No smell at all. I soaked them 20 hrs. Vinegar had 'mother ' in the bottle as well. Came of the instant pot tasting great.
I canned potatoes once, & they broke down so they looked kind of like yours. But I never opened them because they looked almost like mush. I ate apple butter as a kid, but not that I’m older. But I canned applesauce, DELICIOUS!!!
Pickled beets in a bread and butter recipe rules I sip the juice when we eat them. They are a treat so make them and love it when you do have some. Use less sugar if need be.
Thanks for being so honest ....this was a good one
Soak 4 x to remove starch. Fridge overnight in water if possible and pressure can with 1 tsp.
Time consuming but works. Head space 1 inch and don't use tap water to fill before canning. Well or spring
1tsp of what? Presuming canning salt? Per pint?
❤
I canned garbanzo beans the no soak method, they are great. It's 1/2 cup dry beans for pints, 1 cup for quarts for quarts. Hope you try it again.
This is great! How high should the water be (head space) and what is the processing time?
@@MakeitMake 1 inch headspace, pc 75 minutes for pints, 90 minutes for quarts.
Much appreciated 😊
Did this work? Looking to do Pinto beans from dried beans. Maybe this would work?
@@aletheakelly1010 look up no soak bean canning video. There are tons here on UA-cam
i love SO MUCH that i only found your channel after you posted the first part of your Amish topic, because seeing this video now i'm sure you'll try the potatoes again 😁
You're coming from the future 😂.
I am planning on trying a dry pack. i have seen many doing it and loving how they turn out
my mom makes a chocolate beet cake that is delicious and moist... just a thought for using up those canned beets lol
Try using the plain canned beets drained, pat dry & use with other veggies ROASTED in the oven. Season however you like to & roast them. I make foil packs of beets by themselves as well... drain, pat dry, butter/olive oil, s&p & maybe a couple slices of raw onion if you like. Roll the foil up - top & ends nice & tight & stick in the oven. They won't take as long as from raw, but they SHOULD be yummy! Good luck!
Thank you.
Love the what I would and would not can again... Thanks!!!
Probably the type of potatoes. I also rinse them well, put them in water overnight then can in fresh fresh water.
I didn't know you could store canned food without the screw lid.I don't can but want to learn.
It’s actually important to remove the rings after sealing and leave the rings off during storage. Look up the right amount of time, I think 24 hours after canning, for when the rings should be removed. The rings will hold the seal in place and give false sense of security. A seal can break and then re-seal when the ring is on. If the seal breaks at any time, harmful bacteria can be present and cause spoilage.
OMG. I love apple butter. I made a ton this month. Thankfully, it freezes too.
I canned lots of carrots, and was thoroughly underwhelmed with the flavour. Suffering through.
Oh, and I have jars and jars of apple butter too. Find, if you spread it out on a dehydrator tray, it makes very good fruit leather the kids gobble up. Even add some berries or other fruit like peaches, and blend smooth first.
Apple butter is excellent with peanut butter!
Apple butter on a toasted, buttered, English muffin…yum! ❤😉🥰
Carrots - try tsp of dry onion soup mix
😆😂😂 I canned potatoes first and had the same awful experience. Gonna try the Amish canning suggestion you presented.
Try dry canning them. Also did you drain the liquid and rinse before using them? Altho dry canning them opens up the uses and has a good flavor. Apple butter you can bake with it like in an applesauce cake. Very versatile.
I canned the garbanzo beans and other beans dry without doing the presoaking and they’ve all turned out fine. I love garbanzo beans and cooking in an Instant Pot has become my favorite way to fix them from dry.
What recipe did you use for canning your potatoes? For your plain canned beet, try opening, dumping out the liquid, put in a bowl, add a bit of vinegar and mayonnaise. We love them this way. Thanks for your video and hope you can find ways to use your canned products so you and your family will eat them. God Bless
While I haven't canned any myself, I buy the apple butter. My family enjoys it with baked pork chops onions & apple with rice.
Yum! That sounds lovely ☺️.
I did the soak method and they came out very soft! Now they are good for humus but not much else. so I will be canning them like I do other beans. wash and clean. Add to jars. add salt and pressure cook.
How much headspace?
I've canned store bought russet potatoes with the peeling on but I used filtered water and mine turned out fine.
I can mini potatoes wash an cut (quartered) a bit with skins on, I put broth in not water, I have done lots and I mean lots of regular size potatoes peeled and diced in water, never tasted good and bad texture.
thank you for the effort making these videos
While pressure cannimg I will add one or two jars of a vegetable I want to try canned. With doing it that way you can try them without having done alot of work for something you don't like. I feel the same about the beets that you do!
I love canning beets. The funny thing is I don't like pickled beets with spices or sugar. Just salt and water. So good. I have never canned potatoes but want to try as I don't have a place to store them over winter. I really hope I like them.
Use the apple butter on ice cream, or in APPLE pie using fresh apples and the canned apple butter as your wet part of the pie...SO GOOD
It is just my husband and I. We are empty nesters and do not eat much apple butter, but we have friends that love my canned apple butter. I have to save a few jars for us because it is wonderful on baked pork chops or ham. I also use it in my homemade banana bread, which turns out great! Just look on UA-cam for recipes with apple butter in them. You might find one that you really love. I can't stand canned potatoes either. I either dehydrate them or make big batches of mashed potatoes, portion them out, and freeze them.
Thank you! I didn’t even think that you can put it on pork or him. That sounds delicious.
You should try making barbeque sauce with it, so good.
Try a table spoon in pancakes as well.
Don’t give up on canning potatoes and dried beans!!! Raw packing has been the only way my canned items turn out perfect every time. If you research the reason for adding hot water and par boiling or soaking the different foods, the only things listed are that it prolongs shelf life past 1 year, maintains color, or softens the food so you can pack more into a jar. All reasons are not enough to convince me against the benefits of raw packing. Texture and taste is hands down the best with that method not to mention how fast it is to fill the jars and get them into the canner, but that’s just my opinion and experience.
I dry /raw packed potatoes.. pressure canned the.. Amazing tasting
I Canned garbanzo beans without soaking and they are perfect! Cheaper than buying in the store already canned.
I cook the potatoes half way through, add the salt and lemon juice then process for 20 mins. Taste fine ❤
I am about to get into canning and potatoes are at the top of my list. I hope I have better luck.
Same. How much quicker to just tip the water away and put them in the air fryer!
Thank you for this!
One thing we have learned with canning. There can be to much of a good thing!! I am sure your apple butter is delightful, just not something everyone wants daily. Just a few jars a year is plenty. We used to can pickles out the rooftop. Bread&Butter especially since one of our children loved them. But it got to where they sat and sat on the shelf. So now we do just a few here and there. That seems to be plenty for a while.
It's great to know others have issues with some self canned food. Today I made peach jam...it is brown. Might taste ok, but the color is awful.
Try doing what the other mom did for applebutter. Mash/puree it and spread out on a sheet ....if you have a dehydrator use that for fruit roll up. If not ..spread as thin as you can and dry on Lowest heat in your oven. Or you just use it with pork or chicken for dinners & add some fresh or canned towards the end.
@@Sunny-jz3dy such a great idea!! I still have a full case of peaches & ran out of ideas. I have 2 dehydrators, so fruit leather it is. Thanks!!
Mine turned out brown so I call it Toasted peach Jam! It taste really good still! Everyone loves it and eats the entire jar in one or two sittings!
Apple butter can be substituted for applesauce to make cake. Also cook some pork chop to almost done then slather apple butter on top and then crusted pecans and bake in oven to finish cooking. You can also slightly warm the apple butter and serve it over vanilla ice cream
Nice!!! Thank you.
@@MakeitMake you’re welcome
Oooooh! Yummmy!
The beets and potatoes are in ground veggies so change your soil(not dirt).They have something in the growing medium that is keeping them from being likable
My list is any processed meat , any meat with a bone , potatoes and spinach
My great grandmother's secret to Apple butter. In times when spi es where short, she used red-hot candies to spice.
I love using the red hots in my applesauce. I'll try it in apple butter next time-great tip.
@@patriciajones9711 the way I understand the story, during ww2 she couldn't get the spices but found the red hots to be a good replacement. She was good at this. She had been a cook in the ccc camps in the depression. I still have a knife one of the men in the camps made for her to work with and the ruling pin that my great great grandfather hand carved for her as a wedding gift.
By the way my sisters married name is Patricia Jones
My one thing I won't can again is broccoli. When i first started canning 25 ye4ars ago, I could not find anything on canning broccoli. Well there's a reason for that! It smells like a dirty ashtray when you open them. LOL!
I had the same experience. The taste got me. I have better luck dry canning them without the water.
The potatoes?
I love my canned potatoes. I cut mine and leave skins on but scrub clean as I cut I have absorbing acid in my water. I rinse well before I put potatoes in jars with pat of butter and no water. You are having alot of starch, possibly from russet give off more starch. I use white, yellow or red potatoes to can. . . The jars you have now with the starch, just rinse it off and fry your potatoes, you will love the quick fried potatoes.
I canned a lot of potatoes this year… they definitely have a different taste to them than fresh. But I made them into fries and we just ate some tonight in the air fryer and they were delicious. I think if I do any more though I won’t add salt to them. They are way too salty. Oh and I tried to mask them and they didn’t mash well. But I bet they will be good in soups and stews.
On beans... Look up "Ben's Beans"... This is an Assumed Safe recipe. Very easy to use and starts with dry beans with no soaking.
Thank you! 😃
Unless you grow the potatoes they are quite sketchy because if they get too much light or cold or injury they start producing a bitter poison salt called solanine so if those potatoes you canned had even a slightly bitter flavor then that's what your problem was as some potatoes even store for a year or more and then when too high in solanine they may still be planted but not for eating because cooking does not destroy solanine but fermentation of the seed potato when planted does destroy it ... Hope this helped
Apple butter is great in cookies and cakes. There are good recipes on Pinterest for using it.
I am with you on the potatoes. I raw packed mine and they are lack luster. I think it has to do with the starch content.
On potatoes, look up Balls Herbed potatoes... This is a raw pack potato... You an either use the herbs or just leave them out... They stay intact better and don't forget that the salt will probably prevent the bad taste you had on yours.
I canned garbanzo beans without soaking. I added ½ cup dry beans, scant ½ tspn chicken bouillon & filled with water. Added 5 minutes to the PC time.
If you can just plain beats, after you open them you can take them in many directions including pickled beets or Harvard beets or beet salad Etc
Try dry canning potatoes...everyone I know that has tried them has loved them.
Dry canning is a bad idea it can cause sickness.
I prefer to can applesauce because you can use it as an egg replacement for recipes. Or I can apple pie filling because all you have to do is add it to a pastry shell or puff pastry or even eat with waffles, pancakes or biscuits or mix it in with oatmeal. I like canning items that can be used multiple ways.
Oh yes, I use applesauce in almost all my cookies and cakes especially when I am trying to cut down on oils, etc
I soak my potatoes 3 times before I can them to get the starch out and dry can them. They are delicious.
Hi I want to let you know what I do with beans when soaking Every 4 hours I drain and add fresh water because I did the same thing you did first and wasted them but I wasn't willing to give up and one more thing when soaking any bean I add baking soda to the water and you will rinse it all off before canning it helps prevent gas
I only use Yukon gold or Derek on potatoes!!! I've heard not to use other potatoes. I put parsley in mine. They are great!!!!
No one told me this either, but you need to rinse them before cooking or eating them. Potatoes taste like they came out of an old tin can if you don't rinse them. We just don't expect that because everything else tastes so fresh.
I hope you have since re-tried to can potatoes. Soak overnight with salt, clean well, and pack for canning. My first batch came out like yours, BUT now I have them down. Do it, girl! 😂