Canning Potatoes- water bath canning
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- Опубликовано: 29 сен 2019
- #canningseason #waterbathcanning #traditionalcanning
DISCLAIMER!! this is not a how to video!! This is just how we can our potatoes ! As traditional this is how I was taught how to can pressure canning is still new to me but water bath canning was the normal canning process in our family and people around me !
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Thank you for sharing! I'm 73 and this is the only way my mother,aunts and grandmother's canned. I've been looking for these.
Just because they could do it doesn't mean they should have done it!
@@elizabethshaw734 No one died from them or got sick
@@elizabethshaw734 so americans are right and the REST of the world is wrong? Hmmmm...
My mother done it the same way
Pressure canning is still new to a lot of areas of the world the traditional way is water bathed tried and true
I did exactly how you showed on how you do it and I thank you because it is almost a year later and they are still good! God bless!
The Amish have always water bath everything including meat ...It just takes longer .
Old world canning... ppl forget, stoves were once wood heated. Canning in the late 1800’s was mainly boiling water in pots. Add salt in the jars, add salt to the pot... if the lid is sealed, it’ll do!... modern canners, crack me up!
Ron Wells RIGHT !! People forget how canning all started !
Well not for nothing in the 1800 they also had lead in paint. Arsenic in wallpaper and clothing and exposed electrical wiring too. Not to mention bread often had plaster added to make it white . And people got tb from milk. If it don't make them sick because the farmer added a adultrant to fix the sour taste. It shocks me it's a three hour cook time. Sorry victorians should have been all on a faster way to prepare..sorry why would a 1800 home bothered with a three hour cook time when potato's store pretty darn good. Cooking requited a bunch of time and fuel.. potato's keep months in a root seller ..water bath canning is for high acid.. quick to spoil. Many other veggies a simple root celller .. plus not afraid of they dont look perfect.. also what family had money to spare on cooking one item for three hours alone? Don't water bath ya darn potato's.. just keep them in the dark in a cool space. No spending money on fuel.
Ron Wells I know, right. Little nannies
Amanda Bushee you must be talking about the Eastern States. NY.
Down South & Western States were mostly wood or, Adobe homes, flour paste was used for glue. Root cellars double for tornado shelters.
Most canned/ jarred foods. Stayed in dark cold storage, root vegetables in closed bins. Bread was made from flour, yeast, sugar, it’s white in color too...milk was& is fresh from a cow, goat or, lamb on a daily basis.
Apple cider vinegar was homemade, & key to canning. Lemon was used in jellies.
And, TB is caused from an untreated cow & unpasteurized milk. That’s why, you separate infected cows from a herd. Always, Boil your milk, then store it.
Hope, you understand. Most everything you buy from a grocery store is either boiled, sealed or, frozen. With a lot of extra chemicals, far worse. Than you can imagine.
@@muddyfeetaussies Is your middle name Karen? Just curious.
Thank you so much for this video. I'm glad for a video showing the old school way and that its possible without a water pressure canner. I'd like to invest in one some day. They are pretty pricey. I knew there had to be another way of doing it before those were even a popular thing. Thanks for making canning possible and all the good tips. I was a bit discouraged until I saw your video that it was possible. I can bathed some potatoes and it turned out great. it looks so anyways! Thank you again!
There is a very good reason it's "old school." It's because we know MUCH better now. It's definitely NOT worth risking your loved ones, botulism a a very ugly toxin. It is killed at 115°C to 121°C, but boiling water never, EVER goes above 100°C, so the spores are still alive in there, no matter how long you process.
So grateful for this video!! Blessings and prayers!
Thank you for making this video it was exactly what I was looking for. I like to buy potatoes when they are on sale because I love potatoes. I can now buy potatoes and process them so I have them later. The first batch is in the water bath now.
Subscribed hope you have a lot more on water bathing to follow ❤️❤️❤️
I'm back again watching you can and loving it
This is the only way I for me to can, I don't have a pressure canner. Thanks for the information
I'm glad I found this video, hard finding a video that does water bath canning..... I didn't know people pressure canned potatoes now..... I wanted to use some half gallon jar I bought and put potatoes in them, but the jars won't fit my pressure canner, so I was going to water bath them...... We used to put the cleaned cut potatoes in a large jar and pour in salted hot water and flipped the jars upside down and they sealed and was still good....... Boiled some green peanuts and canned those the same way, a year later they were just as they were when canned.... Canning book said it couldn't be done but I did it.... but I was young then and didn't know about all the dangers there is in canning if one is not careful..... Any way's, great video, I'm impressed, so, subscribed to your channel.
Thank You, please remember to remove the rings In every canning experiment. The rings is the only way that corrosion can occur. Jar plus lid with rubber membrane = fresh pack. Ring adds a step of corrosion . The vacuumed seals the lid to the jar with just the membrane contact.🙏🏻
I didn't know that/partially. Thankyou.
well the rings serve a vital purpose but are only needed during the canning process.
@@briankepley6379 Great advice Brian, but I think there is a larger reason to remove the rings. You can more easily tell if something went wrong in your canning, bacteria and mold and stuff produce gas and other byproducts and if you have a bad jar of funky stuff, by not having the rings on the jars you pick them up with the lids and if the jar falls and breaks that seal, you know that the jar was not safe to eat. The vacuum seal either failed from something you did wrong during canning, which will lead to spoilage, or, there was already spoilage, many times invisible, and the only way you know is the bacteria produced their own gas inside and it counters the vacuum inside to where the lid comes right off. If that makes sense. I've read before, and now practice, picking up the jars by the lids and i can pick up heavy jars with two fingers under the lid and the vacuum seal holds all the weight. If your jar fails this test, do not ingest. Ha! a rhyme. Great advice!
i agree. those rings must be off and wash the rim and around the jar. i've seen so many canned jars lose seal with lids still on.
@@trkstatrksta8410 Reading comprehension is a wonderful skill.
Remove the rings after 24 hrs.
If they are left on, they create a false seal, if the lid did not seal correctly.
Also leaving the rings on, will cause corrosion of the ring to the lid. ( As water & steam have gotten between the ring & the lid)
Yes good knowledge to show thank you ur awesome👍🏼
I'm a water-bath canner my potatoes are delicious and so convenient.
Thank you I’m doing chicken and beef today, I’ll do potatoes tomorrow. I just found your site.
I have been canning meat in jars with the water bath method for years, never had a problem. I have a pressure canner but never use.i prefer water bath.
thank you so much .. I do have a pressure canner but prefer the old way with water bathing ..
Thank you for this video although I had a hard time seeing some portions of it as your camera was at a bad angle. However, all in all, good. I didn't know you could can potatoes. Now I have to try it!
I love this. Thanks.
I follow a lady who does this, but she adds 1 Tablespoon of vinegar,, plus 1 teaspoon salt to quarts and waterbaths for 2 houts.
Loved the video. Thankyou.
SAFETY, I'm going down a deep rabbit hole tonight with canning safety and I've been struggling to figure out why lemon juice/citric acid is always talked about being added to tomatoes when canning, but never potatoes. Potatoes have a higher pH than tomatoes. It seems 4.6 seems to be the point in pH where it is safe and botulism cannot form toxins, tomatoes are close to this at 4.8 or so but acid is still added just to ensure safety. So why never to potatoes?? 5.4 pH is even further from the 4.6 threshold. It seems that potatoes are typically pressure canned, in which a temp of 240F is reached for 30min(or longer) and botulism spores can actually be killed. Whereas most tomato canning I see that is talking about lemon juice or citric acid is water bath canning, and botulism definitely survives water bath canning.
Then I stumbled on this video, ready to scream bloody murder. Well, I looked up water bath canning times for potatoes and it is indeed 180 minutes, at sea level. I was surprised to see corn and soybeans are even longer at 210. Low acid foods are the most susceptible to Botulism, one of the deadliest toxins humans have discovered. 1000 times more deadly than ricin (made famous by Breaking Bad). LD50 for Botulism is 1-2 nanograms, even a single taste can make you sick. There is no odor or taste, you would not know you ate it until 18 hours later when you fall ill. Botulism used to be 60% fatal in all cases, now with antitoxins delivered in the hospital it is still 11% fatal. Low acid foods are the most susceptible, green beans, corn, peas, potatoes, etc. A dinner party in 1931 led to 12 deaths from canned peas sprinkled on a salad. source: www.nal.usda.gov/exhibits/ipd/canning/exhibits/show/results/botulism
As for potatoes, I could post the Ohio incident of 20 poisoned, 1 death at a church, but anyone curious can just google "potato botulism". I find this medical journal of a healthy 35 year old needing 6 months of "aggressive rehabilitation" in a hospital before being able to go home after eating a single bad potato hits better, because while 11% fatal may not sound TOO bad, what does "surviving botulism" really mean?
pubmed.ncbi.nlm.nih.gov/15817444/
Botulism lives in the soil, it is everywhere. Hence the real risk. It can survive freezing and boiling. 64% of annual botulism cases are infant botulism, maybe they ate honey before 1 year of age, but more likely they were playing in the soil or the carpet or the floor and came in contact. 20% is wound botulism, and only 15% of annual cases are foodborne.
It is HIGHLY recommended to boil your jars of water-bathed, low-acid foods for 10-15 minutes BEFORE opening or consuming them according to several of the sources I've found tonight. Here is an example, look to "water bath vegetable time chart" and see: ourlittlehomestead.org/pc-to-wb-conversion-chart/
Basically, that's an admission of the risk that is still present. You don't see that with water-bath canning higher acid foods, or acid-treated foods with lemon juice/citric acid, or pressure canning foods.
And if we think, well, the 3 hour water bath at boiling temp did not kill it, just reduced their potential number for longer shelf life, then a year later when you go to eat it, boiling the jar for only 15 minutes will not kill it either, merely reduce them in number to minimize chance of infection. Which is very intelligent, if you're going to go this route.
Me, with what I've learned, I'll just use my pressure canner and save two hours doing it. Presto makes very cheap, very roomy pressure canners, I have two now.
I get family tradition and all, but I get improving over time as well.
I hope someone reads this and learns from my studies tonight! I love gardening and canning!! Be safe out there!
Pressure Canners are usually only Available in USA & Canada.
Most other Countries do not use or sell Pressure Canners.
They can using Water Bath, which means cooking them for a longer time.
Be Thankful for what you have and can use.
Not everyone watching or commenting on these Videos are in North America.
People in other countries water bath all their food... America is about the only one to promote pressure canning, you can't even purchase a canner in other countries...USA wants to profit so they put fear into everything.
If you cook it to 165 for 15 the botulism spores die. It's always a good idea to that when rebel canning.
We NEVER added any citrus juice to tomatoes. You add non-iodized SALT which makes vinegar, which makes brine.
@@cygna1237 Tomatoes, across the board, are lower acid these days and are unsafe to water bath can anymore without adding citric acid. These aren’t the same tomatoes out grandparents canned back in the day. Over the decades since then, tomatoes have been hybridized to contain lower acid because lower acidity is what the public prefers now. I’ve also been told that the reduction in acidity has something to do with changing soil conditions over time as well…as even heirloom varieties have lost their higher acidity over the decades. Not sure about that…even tho I heard it from a source I trust. For what it’s worth, I don’t water can anything that’s not high enough acid to do so. Ever. It’s not worth it to risk my family’s health. Simply add citric acid & it’s all good to water bath. The consequences of botulism are devastating.
I've pressure canned plenty of potatoes but never water bath. Was thinking of doing that next time because I'm curious about the flavor. Pressure canning adds a unique flavor like it does with some other foods. Not always an agreeable flavor. Maybe you know the answer to the question?
Don't be mad at me for saying salt isn't a preservative. It's not. It pulls moister out of most anything and prevents spoiling by dehydration and denying bacteria moister it needs to survive. It's presence alone does nothing to stop bacteria unless it's in massive amounts.
Good practice and thorough cooking kills all bacteria and seals the lid to prevent outside bacteria from entering. That is the basic goal of canning and doesn't matter how you get there as long as you make that happen.
Great video. Your taters come out real pretty!
What would be the processing time if you live at high altitude? Would it be 5 hours?
What was the name of the 1st book you talked about? It wasnt fully in the video frame so it doesnt show the full title. Thank you
Interesting to watch
Thank you for sharing. Everything I've read recommends pressure canning. I didn't know it was safe to water bath.
Yes, I would definitely not water bath potatoes. Not worth the risk.
The Amish and other Countries water bath can everything.
The United States and Canada, are the main Countries that Pressure Can.
Most other Countries, Pressure Canners can not be bought.
Thank you for the video! :)
Very good 👍
Well, I just finished canning 6 jars following your procedure, it is really a long process the 3 hours boiling, now I just going to let them cool down to storage them... also I bought one of those books you recommend in the video.
I really enjoyed the process, now let's see how long they last.
If you have any future experience in lowering down the boiling time keep us posted.
Thank you
Take them outside and put them on an open wood fire to cut your time in half after reaching a good rolling boil.
No way using 3 hours of boiling look at other Utube sites
@@margaretcurry8414 all RUclips videos I recently saw in this topic are using pressure canners, this is the only one I found that there is no need for a pressure canner. I did my 6 jars back in April they are very good till now, I am going to wait 1 year to see how they are...
Thanks for your recommendation 👍
This is the way we have been doing it doing canning in my family for 50 plus years !
@@shawnaellsworth1 When I was young, my mom did not and I'm past 55 now. Thank you. With practice it probably gets better.
How long will the potatoes stay good and safe to eat, if you water bath can them? Are we talking 6 weeks, 6 months, a year, 2 years? Can you do this with ALL varieties of potato, or only waxy-skinned, low starch ones? Or, can you do this with baking and new potatoes, too?
Got my granddaughter canning this year and this is the safest method.
So do the lids ping (seal) while processing? Wish me luck & thank you for sharing!
They seal when cooling
Good Luck
I use Reusable Harvest Right Lids
The lids ping as the jars cool down after peocessing and removing from the pot
I have one question can u do greens like that like kale mustard collards etc
How long is the shelf life ?
What is the shelf life for the potatoes. Thank you.
I also live at sea level/slightly below sea level in Eastern Shore Maryland. I only have the money to spend on a water bath canner. I’m also nervous to get a pressure canner only because I have a glass top stove and read some horror stories about the glass tops cracking with pressure canning.
I’ve been water bath canning for 15 yrs the way my grandparents taught me yep I’ve had some fails even pressure canning you can have fails but as for making my family sick nope! It it don’t look right don’t smell right and the water is not clear any more then it’s tossed !
@@shawnaellsworth1 Botulism is tasteless and invisible....
Get a Camp Chef Grill, they can be used to PC and Water Bath.
So much easier and quicker, then my glass top ( it is approved for PC)
How about using those glass lidded rubber sealed Douwe Egberts coffee jars instead, suitable or will the lids just pop open when water bathing them?.
I’m in Hunter River P.E.I. and am doing mine as we speak.
Thanks for this video. Its Awesome!!!
Do you have a recipe for pole beans, regular not pickled. I really need a recipe for green beans . THANKS
Look up OAG on you tube , old Alabama Gardner ,, he shows how to can green beans squash orka with out pressure canning or water bathing
How long did you have to boil the smaller jars? Thank you so much for your video. My family used to do everything by waterbath, but they have all passed away, and I dont remember how they did things.
quarts or pints get processed for 2 hours..Amish recipe is 1 tablespoon vinegar, 1 tsp salt for quarts..1 tablespoon vinegar 1/2 tsp salt for pints..Water bath can either pints or quarts for 2 hours - if you don't want to use vinegar you Have to water bath can for 3 hours whether you are canning pints or quarts. (I guess I should add that this method is Not USDA approved - but is the official Amish/Mennonite method of canning - so you must make this at your own risk - for any lawyers out there lol)
@@faithfarmforever4795 Thank you so much!
by the way folks I put up about 25 quarts of the potatoes using this method - can I say they are The Best!! if you rinse the raw potatoes til the water is clear (not milky) - they come out amazing..I would even venture to say you could use them for potatoe salad..the pre cooked canned potatoes I've made in the past were starchy tasting and just well pale in comparison to these..just fyi
@@faithfarmforever4795 Great Advice.
People don't realize it is 2022.
Other Countries can watch RUclips Videos, from anywhere in the World.
Most Countries still Water Bath Can, everything.
Only the US & Canada Pressure Can.
Most other Countries can not buy or locate a Pressure Canners.
All sizes get the same times
Do you leave the ring on the jars after you are finished, I have read that should not be done, it can cause a false seal?
No. Remove the rings and do not stack jars. If you have one of those boxes jars came in, they are great for storage.
Iodized or non iodized salt? Also can you use normal lids or does it have to be lids with the seperate rings?
I always use non iodized salt.im in my 60s and that's the way we've always done it. We keep and reuse the rings but not the lids. You can order lids cheap on ebay. Hope this helps.
@@leroyjarvis5617 thank you
Should you add lemon juice or apple cider vinegar to it as a preservative, to help stop discoloring??
Bobby Pederzani I didn’t know that thank you !!
Bobby Pederzani. How much shd be added?
I added a lid of vinegar per quart jar and a pinch of salt for flavor
You must add an acid medium. The PH must be 4 or less to be safe
It is always best to use a non - metallic thing to get air bibles out.. potato’s can take on flavor of metal..
Bobby Pederzani So do potatoes taste like metal when you’ve cut them with a knife? People recommend using non-metallic objects for removing air bubbles simply because they’re worried they might damage the glass jar. You’d clearly have to make an effort to damage a mason jar by gently stirring the contents with a butter knife.
@@JaskaStevens i did nothing to get the air bubbles out, i forgot, this is a first time test run , will let you know if it know if it works
Do you soak potatoes for a few hours then rinse them several times to get a lot of starch off
Traditional canning WAS water bath canning.
I am new at water bath canning and I want to water bath can potatoes your video was very good I just wonder what kind of salt did you use to put in the potatoes
Canning & Picking Salt.
Do not use Table salt, as it has clumping agents in it and will not dissolve, as well as iodine.
Can also use Kosher or Sea Salt
Do you cover the pot while processing the potatoes?
Yes you do😊
How are the potatoes when you go to use them? Are they hard and you can fry them? Or mushy for mashed potatoes? Thank you so much I’m just so new to canning. Just canned 3 jars of zucchini pickles.🙂 great video!
Hello.. I would think that they would be similar to when you get whole potatoes in a can. Drain them as good as you can. I fry the canned whole potatoes .. just dont over mix let them get a bit crispy on one side before turning them over. Never had a problem .. I am now gonna make a batch up of theses.. they look goos!
@@susanolague7841 how long is the life shelves ?
The water your pour in the jars of potatoes! Is it room temperature or warmer?
I believe it's boiling water, isn't it?
Do they keep the bright white color after canning ? I heard citric acid , lime / lemon will keep from discoloring. Thanks. Really enjoyed your video. Craig Pa
Make sure you rinse them several times before canning. It will refuse the starch.
If cloudy after canning, it is also starch, just rinse them good before cooking them.
Do I have to peel them? Or will they can ok with the peels on?
How soon can you eat them? I just can't summon wanting to try them
Please help...My potatoes have a metallic/metal after taste. They look and taste great, its the after taste that I don't understand. Has this happened to you? I have so many more to can, but I surly don't want to waste. I really appreciate any suggestions. God bless
What kind of salt did you use?
@@countrycritterfarm1376 I used canning salt. I did figure out what I did wrong. I used the same pot I was canning in which was "The All American" to keep my lids in to stay warm. Lessons learned. No short cuts for now on.
Thanks for this video. You set the timer for 3 hours but the water was not boiling. Was that just for saving time on the video or do you not have to have it at a full boil before starting the timer?
Wait for full rolling boil then start timer
Yes you must wait tell full boiling water then set timer😊
Thank you. Great video. Im in British Columbia. If you or anyone knows how long I should bath for either pints or quarts. Please post. Finding that info online is next to impossible.
Water bath I always did 2 hrs n then let sit for half hr in the water bath after boiling and then remove from water bath and sit on counter for 12 hrs
Thank you!
So glad to see the old ways surviving!!
Can you use these for potato flour?
+Matthew Sherriff no it would be to wet.. we use canned potatoes for quick mash potatoes when we need a quick meal
Before pressure cookers began to be used about 2000 people died each year from botulism. I'll continue to use pressure cookers. But, if we can't use them this is good to know. My grandmother also used a wood stove to bottle hundreds of quarts of food a year to feed her family of nine. They all lived and thrived.
Hi. Im giving this a try. 3hr quarts how long for pints. Im in Sask 1000ft above. Thanks a bunch
+bonnie klassen I do 2 n half for pints or jam jars
@@shawnaellsworth1 can I do this in Kansas? Thank you, I can't afford a pressure cooker.
A lot of responders say their grandma or mother did water bath preserving but do they know exactly what these oldies did? I would wager they added an acid medium of some sort, to make it safe. You can buy special acid mediums where you get your preserving jars and rings etc
How long do you leave the potatoes in the canner
She said 3 hours.
I don't understand how I can tell if that method is okay with where I live! Thank you for sharing but did I miss something when you said small jars(quart)teaspoon of salt, large jars, tablespoon of salt-were they half gallon or gallon jars and is that regular salt no iodine? Can I use Hymalian pink salt, or should it be a special brand of salt and special water??
Any salt except iodized
Please don’t do this method. It’s absolutely wrong.
I’m to scared to use a pressure cooker baddddd experience but still want to preserve thankyou for this video
Daer mis thanks for your video 👌 is there a way to yous you method to can precook meet
I'm from suif Africa 🇿🇦 and a caner poute is not available in suif Africa 🇿🇦
What is the altitude your doing this?
Ball still is the # 1 canning book.
How do those potatoes turn out after being in the water bath for 3 hrs? Still crunchy?
+Northshore Preparedness no but awesome for quick mashed potatoes !! Which is mainly how we eat potatoes as I have two picky eaters it’s the way grandma taught me so it’s the way we do it !!
@@shawnaellsworth1 Ok, thanks so much for your reply:))
Was the water hot that went into the jars? Was the water hot in the canner? just subbed. Thank you
Both I added hot water to the jars with salt and I had previously warmed my canner
I just bought a German preserving pot from Kochstar and, in the included instruction manual, it gives times and temperatures for canning all sorts of vegetables. Potatoes aren’t listed, presumably because Europeans typically store their potatoes in a box in the cellar. However, it suggests, e.g. 100 C for 120 minutes for cauliflower, beans, peas, and asparagus. That’s the maximum time/temperature combo for anything listed, so I figure that’s good enough for potatoes. I think three hours for potatoes is overkill, and probably results in needlessly mushy food.
Jason Stevens with water bathing actually no an no they never tasted like metal either it’s how I’ve been doing them since I learned to can... I respect every ones input about water bathing potatoes and your concerns but in 15 years we have never once gotten sick also it was always our family fool proof way of canning I actually only got a pressure canner this summer n only was introduced to pressure canning the last two years since I have grown up water bath canning everything its what was taught in our family and that was the norm in our area! But keep your comments respectful as some people still enjoy the old techniques
Triple B Family Traditions Homestead How was my comment not respectful? I didn’t criticize anything about your video, I only posted that the processing time may not agree with what the manufacturer of my canner has published. I didn’t say anything about your potatoes tasting like metal.
Jason Stevens no I’m sorry that wasn’t actually directed toward you I have had people be disrespectful I’m sorry if you thought it was I didn’t realize it tagged you on the comment my apologies I wanted to say in general
@@alyb8058 Meow!
Do you have to add water to the pot to keep it from evaporating so that the jars stay submerged? Sorry for the dumb question but I’ve never canned.
Is that 3 hours from when you put your jars in the water? Or when the water starts boiling, so they'll boil for 3 hours?😅
It's 3 hours when the water is at a rolling boil. Very important.
Hai,how long do we have to waterbath this canning food
3 hours
I followed your directions but i only water bathed them for two hours they sealed but are they ok?
no
I kinda thought that might be the answer so i just open them up and made a pot of potatoe stew, i didnt keep them can , i didnt want them going to waist so potatoe stew it was. And it was good.
I hope you see this and answer back... does 3 hours canning make potatoes mushy at all?
No it doesn’t because it’s water bathed
It cracks me up how she’s such an expert about elevation variables when you can’t boil water higher than 212 no matter where on earth you are. And potatoes require 240. Makes me want to back up to a tree and chew bark.
You start the timer when it comes up to a rolling boil.
How much water to you have over the jars in pan?
Never cover jars with water. Only fill to within an inch of the lid. Otherwise you can get siphoning, where the water in the pan gets into the jars
Can you tell me the name's of all the book's please and thank you
Thank you for sharing! Could you can sweet potatoes the same way? 🍠😅
Can you can store bought russet potatoes.
A lot of meat canning recipes use a spice mix, either as a powder, putting a tablespoon or two on the bottom of the jar, then adding the meat and an inch of water, or dissolving in water and filling up the jars with this stock. Can you do the same with potatoes and other vegetables?
Yes
It didn't look like your jars were sitting in the pot on a rack or towel. They really should to prevent breaking. That's why we could hear the rattling I am guessing.
As long as there is a barrier and they are not sitting directly on bottom of the pan, they are fine.
I have metal rings, that in the bottom of mine.
What temperature do you use for the 3 hours of cooking? Also, what type salt do you Use?
when canning, the salt should not have any iodine in it. Your temperature would depend on your stove. You need to keep water boiling.
Canning salt
Canning salt
Water boils at 212F . Botulism spores dye at a range of 240 to 250 F.
Did you blanch the potatoes?
raw. it cooks during processing
Can u link those books pls.
Someone help me out here.. When she says "hot kettle water" does that mean boiling water?
Not required 🤷♀️ my question what did they do long ago when they did not have pressure canner did they they water bath ?
Rebecca Young exactly before pressure canning the only way to can was water bathing or dry canning in the oven
@@shawnaellsworth1 potatoes were kept in a root cellar and weren't canned.
@@reginahasz7723 And you know this how????
Some people don't have root cellers now a days
Rats would eat them
i use a plastic knife to debubble with... a little leary of using metal knife!
What about the bubbles on top
can you use lemon juice on that kind potatoes
not needed
What is kettle water?
I was wondering that too. I saw other video from someone else that used distilled water, because regular water turned her turnips gray. She mentioned if your water has chemicals like chlorine in it, to use the distilled. But that lady was using a pressure canner. But doubt what machine you are using makes a difference
did you use hot water
cold jars you start with cold water. warm or hot jars, you start with hot water.
3 hours seems like a long time! Aren't potatoes mush that long?
I bought a water-bath canner. I used pressure canners years ago . Yes it's faster but I'm still afraid of them. Rather use those outside lol. Question: How long are the canned potatoes good for stored? Funny they don't turn brown. Glad your not using msg as many have allergic reactions. Many restaurants use this product to make vegetables glisten with color.
+Blendor Art I’ve used canned potatoes for up to a year since canned if they discolour it’s tossed only had it happen once in 8 yrs
@@shawnaellsworth1 thanks . I just canned 20 pounds . I'm doing more . I added real butter 👌. I don't like the potatoes up in northern Alberta. I wish I could get the ones from the east of Canada. These are Russet and turns to mushy . I'm going to see if anything else available. I still have another 20 pounds to can of these. Better than throwing them out as only lasts 2 weeks . I'm sure it's GMO garbage.
I did mine for 39 minutes as would turn to mash LoL. They are not tough potatoes . I can bend them lol
@@theresasmith1 39 minutes water bath potatoes with added butter ? You really are asking for trouble. Please do not feed this dangerous mixture to children at least.
@@vivvoveo384 I never quoted I watered bath canned potatoes??? I bought a water bath canner and pressure canner. I'm scared to blow my ceiling lol. I bit the bullet and pressure canned my potatoes and no issues. Many people still water bath ...What do you think people did over 400 hundred years ago? Water bath, oven canning, and used real wax to seal...... or had root cellars. As long as its sealed and reached a certain temp its good. My pressure canned potatoes are good for 24 months....tested
@@shawnaellsworth1 mine are perfect .. my lids are for 2 years and i can say it worked perfect. tested. my post was 2 years ago and they are still fine. Plus Ive canned my own milk and butter.
Love this info but tiny tip, those of us with an astigmatism in our eyes wanted to instantly throw up when you swing the camera around. It’s better to find a stationary place to film your kitchen space from or at least a tripod or still hand. Great info and I will definitely use your video for reference!!
If you do not want syfaning do not fill the water passed the neck of the jar.
Can you leave your potatoes skins on?
Yes, that's how I do it
I water bath can a lot of stuff
Yes me too, but not potatoes nor meat.
@@vivvoveo384I haven’t potatoes or meats
I understand that water bath canning can be done, but in today’s times with all prices being so high and going up every day, it would seem to me that 3 hrs. of letting your gas run on the stove or even electric, is a long time and very costly. Seems that pressure canning would be much quicker. Even if you have to invest in a pressure canner, it would pay for itself in the long run. At this point in time as I write this my gas bill is $80 which is high for me on Social Security, my money only goes so far.