Gold. This is gold information dude. I'm looking to grow most of my calories in the near future, and one of my staples i expect to be potatoes. Stuff that starts going bad in the root cellar (after i construct it anyway) will be saved! Thank you
@@GreatLakesPrepping Things aren't too bad here. Of course, there are the high prices on everything, but other than that, things are okay. Just taking it day by day. Good luck with the deer hunting if you get the chance!
I canned 200 lbs of potatoes this fall and i'm a beginner. I tried different cuts. My favorite now is going half potatoes, half carrots with a tablespoon of onion soup mix. Pint jars.
Just a note: last year I used Country Classic wide mouth lids for water bath canning. When the jars were opened inside the lids were pocked. After research I learned others had that issue with some of them, too.
Great video explaining where can we buy your canning pressure pot thank you I never canned before but want to try also your timer because it’s nice and big
Hey so just curious. I did all the steps for my potatoes but when I took them out of the pressure canner it seems to be a lot less liquid in the jars not covering the potatoes all the way up to the 1 inch spacing you had said. Is that still fine for shelf life that there was seapage on the Ayer of the jars or else the potatoes sucked up some of the water maybe. Any thought would be helpful.
Hello. A little decrease in the water level is ok and somewhat common, but if it's way lower then that is probably not great. For me, if there's a little stray potato cube (or green bean, or pickle, or whatever I'm canning) poking up above the level of the liquid, that's ok. But if we're talking half the jar being not covered in liquid, I would see that as a problem.
You're welcome. My rule of thumb for canned vegetables is 1 year. They can (and are) be stored for much longer, under the right conditions. Some people keep them for many years. But again, for me I aim to use them within 1 year stored in the pantry.
You could definitely fry them to make hash, or make mashed potatoes. Or just put some butter and salt and eat as-is. Also very good for soups and stews.
The jars I used in this video are quart jars. Here's a snippet from the video description, regarding quart and pint jar details: -Optional Salt per jar: 1/2 teaspoon salt per quart, or 1/4 teaspoon per pint. -Headspace: 1 inch for quarts and pints. -Pressure/weight: 10 Lbs at 0-1,000 ft altitude, or 15 pounds for 1,001 or higher. -Processing time: 40 minutes for quarts, or 35 minutes for pints.
Sorry man, my A-D-D just kicked in. How is it possible to peel a potatoe and leave ANY of the skin still on? It's like your peeler has a hole in it that leaves a 9mm roundish piece of skin on each potatoe. Been trying to hold it in over several potatoe videos but I just lost it. Got the hand shakes and all sweaty - I may have to breath into a brown paper bag for a while... Ok, continue.
I do my canning based on the official recommendations from the USDA and certain other sources that are considered "the authority" on canning. Per basically every legitimate source: "You must peel your potatoes. Even the tiny ones. The reason is that the spores that can cause issues with botulism are found in the soil. Since the potato grows directly in the soil, there is a higher chance that botulism may be a risk. This is the same with all root crops." With regards to these trusted institutions, there are no safe tested recipes for canning potatoes with the skins on. I don't doubt that generations of Amish and all manner of people have done this without ending up sick or dead. But until the Amish fund and conduct full-fledged laboratory testing and publish their results, I'm inclined to follow sources like the USDA. And please remember, I'm not just making food for myself and exposing myself to risks; I'm making videos that have been collectively viewed by millions of people, so for me to recommend anything other than the safest possible method would be reckless and irresponsible. In other words, I've done my research. The fact that you haven't yet died from doing it wrong is not "misinformation" on my part.
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You do an excellent job explaining/narrating. Calm and concise. No yelling/amateur comedian/rambling. A+
Your video was so excellent and learned so much about canning from you. Thanks.
Thanks, I appreciate you saying so!
Great informative video….you explained everything nicely……..good job 👏🏻
I think its wonderful to see a young man doing home canning. I wish my daughter would do it..
Great video. Very informative. Thank you for sharing.
Gonna harvest my potatoes either this afternoon or tomorrow. Thanks for the info.
Thank you. Canning potatos was easy thanks to you
You're welcome, glad to hear it!
Thank you for this video - I've watched it several times and now I am canning - as I type! This vid helped me so much!
You're welcome!
I have a pressure canner,,never used,,was really afraid,,So I'm Watching lots of videos on this,,Thank you
Gold. This is gold information dude.
I'm looking to grow most of my calories in the near future, and one of my staples i expect to be potatoes.
Stuff that starts going bad in the root cellar (after i construct it anyway) will be saved! Thank you
Thanks Great Lakes. Another well done video with very clear instruction. How's life going for you, my friend?
Thanks! Life is going ok around here. Keeping busy, trying to make time for some deer hunting. How about you?
@@GreatLakesPrepping Things aren't too bad here. Of course, there are the high prices on everything, but other than that, things are okay. Just taking it day by day. Good luck with the deer hunting if you get the chance!
Very nice fellow Great Laker.:) I feel safe following your direction, thank you.
Thank you for this. ❤. I have the same key ring light.
Your thoughts on adding citric acid to cold water you put your potatoes in until they are all cut up
I hit a sale of russet potatoes 🥔 50 lbs. I made french fries and canned thim
You should re-check your headspace after de-bubbling. The air that was removed will need more water to get back to the 1 inch.
I can yellow potatoes and I've never pealed or blanched and they turn out perfect.
Eeeeeee! The pressure canner will be here next week. Potatoes will be it's first use. I'm giddy.
Thank you. Canning potatoes next. I have too many
I canned 200 lbs of potatoes this fall and i'm a beginner. I tried different cuts. My favorite now is going half potatoes, half carrots with a tablespoon of onion soup mix. Pint jars.
Just a note: last year I used Country Classic wide mouth lids for water bath canning. When the jars were opened inside the lids were pocked. After research I learned others had that issue with some of them, too.
Great video explaining where can we buy your canning pressure pot thank you I never canned before but want to try also your timer because it’s nice and big
Thanks! Take a look at the video description. I listed out where to find the stuff I used in this video.
Needed thank you ☺️
Hey so just curious.
I did all the steps for my potatoes but when I took them out of the pressure canner it seems to be a lot less liquid in the jars not covering the potatoes all the way up to the 1 inch spacing you had said. Is that still fine for shelf life that there was seapage on the Ayer of the jars or else the potatoes sucked up some of the water maybe.
Any thought would be helpful.
Hello. A little decrease in the water level is ok and somewhat common, but if it's way lower then that is probably not great. For me, if there's a little stray potato cube (or green bean, or pickle, or whatever I'm canning) poking up above the level of the liquid, that's ok. But if we're talking half the jar being not covered in liquid, I would see that as a problem.
Ok. Yea not too sure why. Only thing I can think is the potatoes sucked up a lot of the water even tho I pre cooked them for the few mins .. thanks
Were you jars hot when you added the potatoes and water?
Hi. Thank you for your info.
I want to ask, how long it will last?
You're welcome. My rule of thumb for canned vegetables is 1 year. They can (and are) be stored for much longer, under the right conditions. Some people keep them for many years. But again, for me I aim to use them within 1 year stored in the pantry.
Teach us more about other veggies please.
What kind of potatoes give less starch , my last potatoes had a lot of starch and it doesn't look appealing?
Why do they need to be parboiled?
Nice
so I canned lots of taters I have some that look darker. seal is good. any thoughts. ????
What could I use canned potatoes for? Mashed potatoes? Could I fry them?
You could definitely fry them to make hash, or make mashed potatoes. Or just put some butter and salt and eat as-is. Also very good for soups and stews.
How do you keep them from turning brown when they come to top?
I haven't really had any turn brown. They're fully cooked and sealed from oxygen, so there's no reason they should.
Do you find parboil is better than raw pack?
For potatoes, definitely.
Why? The potatoes raw packed are pretty much cooked after 40minutes in the pressure canner.
If you par boil you have less shrinking @whatever-ql5ns
Is your head cold?
Is my head cold? I don't think it is.
What about a mandolin boss lololo
I cannot manage to use a mandolin without injuring myself, so I use them quite sparingly.
I realize this is an older video, but would you know how to convert the recipe to quart jars?
The jars I used in this video are quart jars. Here's a snippet from the video description, regarding quart and pint jar details:
-Optional Salt per jar: 1/2 teaspoon salt per quart, or 1/4 teaspoon per pint.
-Headspace: 1 inch for quarts and pints.
-Pressure/weight: 10 Lbs at 0-1,000 ft altitude, or 15 pounds for 1,001 or higher.
-Processing time: 40 minutes for quarts, or 35 minutes for pints.
Ah Thankyou, I realized after watching more. I thought I’d read pint in the caption. My mistake
Sorry man, my A-D-D just kicked in. How is it possible to peel a potatoe and leave ANY of the skin still on? It's like your peeler has a hole in it that leaves a 9mm roundish piece of skin on each potatoe. Been trying to hold it in over several potatoe videos but I just lost it. Got the hand shakes and all sweaty - I may have to breath into a brown paper bag for a while... Ok, continue.
Not the way I can potatos..lol but a good beginner lesson for sure..
Would like to know how you can potatoes….will you share with us? tks
Your are giving misinformation. You do not need to peel potatoes! Research and get your facts straight. Hellooooo...Amish/Quakers, etc. 😮
I do my canning based on the official recommendations from the USDA and certain other sources that are considered "the authority" on canning. Per basically every legitimate source:
"You must peel your potatoes. Even the tiny ones. The reason is that the spores that can cause issues with botulism are found in the soil. Since the potato grows directly in the soil, there is a higher chance that botulism may be a risk. This is the same with all root crops."
With regards to these trusted institutions, there are no safe tested recipes for canning potatoes with the skins on. I don't doubt that generations of Amish and all manner of people have done this without ending up sick or dead. But until the Amish fund and conduct full-fledged laboratory testing and publish their results, I'm inclined to follow sources like the USDA. And please remember, I'm not just making food for myself and exposing myself to risks; I'm making videos that have been collectively viewed by millions of people, so for me to recommend anything other than the safest possible method would be reckless and irresponsible.
In other words, I've done my research. The fact that you haven't yet died from doing it wrong is not "misinformation" on my part.