This is one of the best and most thorough canning videos I have ever seen. You did a great job, especially for newbies like me. I have all the supplies, just not the courage yet. I am in my 60s, and my mom never canned so I decided to learn myself LOL.i am saving this video for when I can potatoes. Hugs ❤️
Excellent tutorial. Potatoes was my very first pressure canning adventure. That was 3 years ago. Potatoes are still my favorite home canned food to always have plenty of on hand.
I laughed out loud when you talked about the repercussions of not oiling the lid. We literally had to get a crowbar to get the lid off our first batch when we started 🤣. Great video!
Hello from a grown and bred Texas old lady😊. Now I'm transplanted to NW Oklahoma...so different bc it's so desert like Anyway. I have and still use a Presto 22-quart canner I bought in *1980*. I HAVE BABIED and protected through numerous moves. Four kids and Hub's to feed! My methods are slightly different bc of the brand and "shaking" weight. Large pressure gauge on top, oiled gaskets regularly and I buy new as, needed. THANK YOU immensely for helping younger women learn to safely prepare food and pressure! You rock! Blessings from Tori (Victoria) in NW Oklahoma 😇
Best video to help anyone who's new to Pressure Canning know what to look for step by step with an All American canner. Keep the content coming. I subscribed because of this video.
Thank you so much! I remember when I started pressure canning, it was terrifying! So I'm happy to be able to help others get through the same situations
It was great to have you take us through the whole procedure including the canner inspection, thank you. I like the idea of canning individual ingredients like this so I have more options when making meals. I am happy to hear you will be sharing how you use these. For some reason, seeing someone assemble meals using their canned products is more helpful to me than relying on my own creativity, maybe because it's new to me. Sure, I can imagine what would work, but I guess seeing some tried and true examples would be encouraging. Just as you mentioning not to cut the potatoes too small, or you get mush, there may be tips for preparing them that I wouldn't know. Have you canned yellow potatoes (Yukon Gold, German Butterball, etc.)? I prefer the taste over russet, but I usually see people can russets or reds, so I am curious if they don't work or taste as good.
I’ve been wanting to can potatoes! So definitely going to make these soon! I never knew you could prep the potatoes ahead! That’s so helpful and makes canning not such a chore! Great job explaining all the safety needed for canning safely!
Thank you so much! Newbie here. I canned unpeeled yesterday and peeled today following your instructions! Very excited Now I would love to do carrots as that's my favorite item in the stew!
I canned carrots last year for the first time, when I found a good deal on them! They taste so good and it’s so easy to put a jar in with a roast, or casserole. I only have about four jars left to use, so will have to can more soon! It is just so nice not to do all that chopping, except at once!
Extremely thorough! Great information for a beginner. My pop purchased an All-American last year for green beans, which he and I both have canned a ton of. He had a large harvest of potatoes this year that shared with me, and I wanted to can some. I appreciate all the tips! Thank you!
You are so welcome! It's such a great tool, and your first potato harvest is exciting also, what a blessing! I'm glad that I could provide this video to hopefully help some
I'm glad I watched you canning potatoes before I attempted it myself. You answered all my questions. I'm going to get some potatoes and put them up so I can have them in my pantry too. Thanks for your video!
This has been my favorite canning video. ❤ This is new for me and loved how you shared what the pressure canner sounds like. As well as how you did canned back to back. 😊 Thank you for sharing ...canner newbie.
Great video, well explained. I did a few pints of potatoes a few years ago, but needed this refresher. Just took quite a bit out of my garden and will be canning this weekend.
Thank you for giving accurate information regarding pressure canner. There is so much misinformation you can find on YT that can get people sick or waste food.
I love this video, the part that I needed to see was the oiling of the lid. I have had problems with mine and getting it off thanks so much for the tip.
Excellent video thank you for posting. 80 pounds of potatoes is a lot of potatoes. You are a real pro. Is it your opinion that boiling your canned food for 10 minutes after opening will guarantee the contents are safe.
Steam for 10 minutes until adding weight. NOT 5 MINUTES. Keep potatoes in water before canning, else they turn brown. I love our canned potatoes. Easy home fries, potato salad or mashed potatoes. Lots of work. Good on you!!!
I've added a note to the video - I know it's 10 and just missed it in the editing :-) Thanks for letting me know! And then I peel my potatoes 2-5 days before canning, don’t cut them, and just put them in the fridge in bags. No browning after they are canning! 🙌🙌 I’m with you! Love the canned potatoes in the pantry! ❤️❤️
Great vid TY. I do pepper my taters because I love pepper and I want it to be in my jars when I can. I use 1 pt and 1/2 . Because I have many of those. I live alone so I don’t need a lot. So some pints and some 1 1/2 pints wil do. Do I process as if guards ?
I have the same canner and was curious, I thought your pressure gauge was only supposed to shake 1-4 times a minute and the actual gauge that shows your pressure can be 2 below what it is actually at. What are your thoughts?
Do you blanch your potatoes at all before canning? My ball canning book said to blanch for 2 mins & I did but some of russet potatoes are mushy on bottom of my jars? Idk what I did wrong. This was my first time canning potatoes & I had 35 pounds & I had 2 seals that failed. Idk what to do with those jars?! lol I just put them in my fridge. I’m worried if they’ll be too mushy to cook with a roast etc (the canned ones that sealed) or if you have to put them in at the end of a meal so they’re not overcooked. 🤷♀️
Thank you so much for this and all of the videos you post. Can I ask a question? When you are doing 2 layers of potatoes in the canner, is it still the same amount of water or should it be doubled?
one way to avoid your lid from sticking stuck is to not let it sit to long after the cool down and release of the lid time has passed. If it sits with the lid on for cooling for a while it will definitely stick stuck good.
I'm just getting started with my career as a home canner and I would like to ask you if it's possible to make crispy fried breakfast potatoes with this type of canned potatoes? Either way I'm still trying your technique in this video.
No vinegar in my recipe, but salt is added yes! This is done after adding the potatoes and before adding the water. Here’s the recipe again: www.amodernhomestead.com/how-to-pressure-can-potatoes/
Half pints should be perfect for one meal, or you could do pints and just put half in the fridge for a meal later on. Either way it's probably about the same number of pressure canner batches, just stack them!
You can, but I don't recommend it. It's no unsafe or anything, but the skins tend to sloof off and just sit at the bottom of the jar. They don't look great and you don't usually end up eating them. If you were going to make mashed potatoes with them, then you could strain the jar (keeping the skins) and mash them all together. So, yes you can, but there are some things to consider :-)
While technically the jars will seal in a water bath, it's not recommended to can non-pickled veg without a presser canner. The reason being that a water bath process can't reach the proper temps to kill bacteria that may be on/in low acid foods like vegetables.
I canned potatoes before but we wer really not impressed with the starchy flavor. I am now ready to try again with the suggestion to rinse then several time in cold water and add a teaspoon of vinegar and salt into the jars with the potatoes. Thanks to all of the participants who posted and responded on You tube.🙂
Yes! No problem at all! That's the potatoes cooking and absorbing some of the water. It's totally fine. They may even look a little darker above the water - this is normal and not a problem at all :-) Enjoy!
I’ve been canning for 56 years. Don’t tell my jars that I can’t use a knife because I’m going to score the jars. I’ve used a knife for 56 years and never had a single jar break. Sometimes the old ways are better than the new ones!
I agree about the old ways! Buuut I get a lot of heat if I don’t give the “new ways” instead ❤️ I’ve been canning for over 30 years and I do a lot of things that people would gasp about, but we know what works for us, and we will keep doing it! 😊
Non-filtered water may have additives or minerals in the water that will break down the bloom. You may be able to use well water, but tap water often has chlorine, which will destroy the bloom quickly.
I’m so sorry! I thought this was my waterglassing eggs video! Ignore that… In this case, it just has to do with taste, color, and mineral build up. Filtered water is just a nice clear water that yields a consistent result.
What are the *names of the potatoes that can be canned? I see "waxy" mentioned, some say yellow, but not yukon, not russet, but then say " white" potatoes are ok or " white round" ...its mind boggling! Most potatoes in stores ARE WHITE! 😆 I just need a list of potatoes " names" I can find at the store. Especially if they are sold out of some. Thank you! Seems everyone "knows," about the " types" but me! Lol! I am new to this.
Hey there! I've honestly canned every type of potato and they all turn out great! I love canning yukon and russet specifically, so it's funny that you mentioned those. I think the yellow potatoes like yukon are a bit softer after canning, and some people don't like that. Russet are great when peeled, but if you don't peel them, the peels sloof off and make a mess in the jar. I would probably just do a test batch of whatever potatoes are common in your area and then decide if you're ok with them. Personally, I haven't found any variety of potato that didn't can well (I peel any dark, thick peels like those on russets, but you can leave yukon peels)! I hope that helps!
Fooooorrrreeeevvvvvveeerrrr! (Sandlot), but no, they really do last forever if they are stored properly and the jars are intact. I did a video on the shelf life (and other things) for canned goods here, if you want to check it out: ruclips.net/video/g6stvPzwKWM/видео.html
Hello Miss Victoria! I wanted to make sure you advise new canners not to "COOL" their jars, made with their precious time and labor of love "in drafts*, such as from a ceiling fan. I've lost several jars of my hard work, by doing this. The jars cool too quickly; the faster temperature drop of jars is the culprit. NOT trying to tell you your business, I apologize if I've overstepped.
There's a little note that pops up with the printable recipe link (which does say 10 minutes) and then the link text says "Vent 10 minutes, not 5!" - I wonder if it doesn't show every time :-( But it's there and in the printable guide as well!
I have found its a super waste of time peeling potatoes - the skin has so many vitamins and nutrients its better to just scrub them super clean then chop and then can ‘em with the skin!!!
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This is one of the best and most thorough canning videos I have ever seen. You did a great job, especially for newbies like me. I have all the supplies, just not the courage yet. I am in my 60s, and my mom never canned so I decided to learn myself LOL.i am saving this video for when I can potatoes. Hugs ❤️
Awww, thank you so much Terra! You can do it! Let me know how it goes ❤️
This video looked great. Good job showing everyone watching the video.
Excellent tutorial. Potatoes was my very first pressure canning adventure. That was 3 years ago. Potatoes are still my favorite home canned food to always have plenty of on hand.
I laughed out loud when you talked about the repercussions of not oiling the lid. We literally had to get a crowbar to get the lid off our first batch when we started 🤣. Great video!
Oh my gosh, I bet that was a fun time! We had a take a wooden spoon and a hammer to ours one year, not pretty, lol!
Hello from a grown and bred Texas old lady😊. Now I'm transplanted to NW Oklahoma...so different bc it's so desert like
Anyway. I have and still use a Presto 22-quart canner I bought in *1980*. I HAVE BABIED and protected through numerous moves. Four kids and Hub's to feed! My methods are slightly different bc of the brand and "shaking" weight. Large pressure gauge on top, oiled gaskets regularly and I buy new as, needed.
THANK YOU immensely for helping younger women learn to safely prepare food and pressure! You rock!
Blessings from Tori (Victoria) in NW Oklahoma 😇
I am learning so much from everyone participating in Canuary, another canning recipe to try, thank you!
New subscriber here from Pennsylvania. Got 20 lbs of potatoes today for $4.49. Want to learn to can potatoes. Thank for the video
Awesome! That will make a nice stash!
Wow, 80 lbs!! Happy Canning! Enjoying watching all of you doing the Canuary! So much learning from each of you!
Thanks for all the info. I just canned my first jars of potatoes and felt very confident while doing it thanks to you.
Oh I'm so so glad to hear that, thank you for letting me know, and congratulations!
Best video to help anyone who's new to Pressure Canning know what to look for step by step with an All American canner. Keep the content coming. I subscribed because of this video.
Thank you so much! I remember when I started pressure canning, it was terrifying! So I'm happy to be able to help others get through the same situations
It was great to have you take us through the whole procedure including the canner inspection, thank you. I like the idea of canning individual ingredients like this so I have more options when making meals.
I am happy to hear you will be sharing how you use these. For some reason, seeing someone assemble meals using their canned products is more helpful to me than relying on my own creativity, maybe because it's new to me. Sure, I can imagine what would work, but I guess seeing some tried and true examples would be encouraging. Just as you mentioning not to cut the potatoes too small, or you get mush, there may be tips for preparing them that I wouldn't know.
Have you canned yellow potatoes (Yukon Gold, German Butterball, etc.)? I prefer the taste over russet, but I usually see people can russets or reds, so I am curious if they don't work or taste as good.
I’ve been wanting to can potatoes! So definitely going to make these soon! I never knew you could prep the potatoes ahead! That’s so helpful and makes canning not such a chore! Great job explaining all the safety needed for canning safely!
I love canning potatoes I think it's one of my favorite. Love frying them in butter when they come out. God bless
Thank you so much! Newbie here. I canned unpeeled yesterday and peeled today following your instructions! Very excited
Now I would love to do carrots as that's my favorite item in the stew!
I canned carrots last year for the first time, when I found a good deal on them! They taste so good and it’s so easy to put a jar in with a roast, or casserole. I only have about four jars left to use, so will have to can more soon! It is just so nice not to do all that chopping, except at once!
Great recipe and instructions. We've been using this approach for a few years and we're happy every single year when we open a jar! Thank you!
Extremely thorough! Great information for a beginner. My pop purchased an All-American last year for green beans, which he and I both have canned a ton of. He had a large harvest of potatoes this year that shared with me, and I wanted to can some. I appreciate all the tips! Thank you!
You are so welcome! It's such a great tool, and your first potato harvest is exciting also, what a blessing! I'm glad that I could provide this video to hopefully help some
Great information, very precise, and good safety information. Thank you
I'm glad I watched you canning potatoes before I attempted it myself. You answered all my questions. I'm going to get some potatoes and put them up so I can have them in my pantry too. Thanks for your video!
My recipe box is filling up😊.Love Canuary.
I am going to try this. It will be my first time canning potatoes. Thanks for your help. 😁🤗
This has been my favorite canning video. ❤ This is new for me and loved how you shared what the pressure canner sounds like. As well as how you did canned back to back. 😊
Thank you for sharing ...canner newbie.
I reuse lids if they look good. They're usually fine. If not, I use the product right away.
Me too
Great video, well explained. I did a few pints of potatoes a few years ago, but needed this refresher. Just took quite a bit out of my garden and will be canning this weekend.
Amazging! Love your video. You explain it so well. Can't wait to see more.Take care!!
Thank you so much!
Thank you for giving accurate information regarding pressure canner. There is so much misinformation you can find on YT that can get people sick or waste food.
I haven’t tried potatoes yet. But looking forward to trying it! Thanks for sharing.
Thanks for the information. I always thought that it had to be done same day. I like your information
I love this video, the part that I needed to see was the oiling of the lid. I have had problems with mine and getting it off thanks so much for the tip.
Excellent video thank you for posting. 80 pounds of potatoes is a lot of potatoes. You are a real pro. Is it your opinion that boiling your canned food for 10 minutes after opening will guarantee the contents are safe.
How do you use the potatoes in recipes from the canning?
What is their consistency after the Pressure Canning. Thank you, very nice video
Steam for 10 minutes until adding weight. NOT 5 MINUTES.
Keep potatoes in water before canning, else they turn brown.
I love our canned potatoes. Easy home fries, potato salad or mashed potatoes.
Lots of work. Good on you!!!
I've added a note to the video - I know it's 10 and just missed it in the editing :-) Thanks for letting me know!
And then I peel my potatoes 2-5 days before canning, don’t cut them, and just put them in the fridge in bags. No browning after they are canning! 🙌🙌
I’m with you! Love the canned potatoes in the pantry! ❤️❤️
Absolutely awesome video
Great vid TY. I do pepper my taters because I love pepper and I want it to be in my jars when I can. I use 1 pt and 1/2 . Because I have many of those. I live alone so I don’t need a lot. So some pints and some 1 1/2 pints wil do. Do I process as if guards ?
Thanks for the suggestions
Yes, gotta try this!
Ty very informative! Are the potatoes mushy when you open the jar or are they fork soft?
I haven’t tried it but I will.
I have the same canner and was curious, I thought your pressure gauge was only supposed to shake 1-4 times a minute and the actual gauge that shows your pressure can be 2 below what it is actually at. What are your thoughts?
Do you blanch your potatoes at all before canning? My ball canning book said to blanch for 2 mins & I did but some of russet potatoes are mushy on bottom of my jars? Idk what I did wrong. This was my first time canning potatoes & I had 35 pounds & I had 2 seals that failed. Idk what to do with those jars?! lol I just put them in my fridge. I’m worried if they’ll be too mushy to cook with a roast etc (the canned ones that sealed) or if you have to put them in at the end of a meal so they’re not overcooked. 🤷♀️
Thanks for sharing ❤
do you soak in cold water to remove some starch? I canned before and the jars looked like they had glue inside them
Thank you so much for this and all of the videos you post. Can I ask a question? When you are doing 2 layers of potatoes in the canner, is it still the same amount of water or should it be doubled?
It would be the same! Great question :-)
Doesn't the ball book give a certain weight of potatoes per jar because they are raw pack?
Great video
I raw packed my canned potatoes too instead of hot packing them. Have you ever had any problems not cooking them beforehand? Thanks!
You’re in luck! This whole video is about raw packing potatoes :-)
Never had any issues, I love not having the extra step of cooking before canning!
Question... why filtered water? Thanks for the detailed video. 👍
Non-filtered can have things in it that cause taste and appearance changes during/after canning. So we just use filtered to avoid that!
@@AModernHomestead awesome.. thank you. I will remember that . Thank you 😊
one way to avoid your lid from sticking stuck is to not let it sit to long after the cool down and release of the lid time has passed. If it sits with the lid on for cooling for a while it will definitely stick stuck good.
Good tip! I've only ever had it stick once, and it was the first canning session of the new season... and boy did it stick! Ha! :-)
I'm just getting started with my career as a home canner and I would like to ask you if it's possible to make crispy fried breakfast potatoes with this type of canned potatoes? Either way I'm still trying your technique in this video.
Hey there, yes! You will drain and pat them dry - then you can use them as if they are just freshly cooked potatoes for your hash!
Whats the better potatoe to can white or red?
In your printed instructions it said to add a tsp of vinegar do you add this to yours when you are canning?
No vinegar in my recipe, but salt is added yes! This is done after adding the potatoes and before adding the water.
Here’s the recipe again: www.amodernhomestead.com/how-to-pressure-can-potatoes/
How much water do I put in the canner I didn’t see that on the video
It’s a quick mention for sure! You’ll put about 3 inches in the bottom for pressure canning :-)
How did you keep the potatoes from discoloring in the fridge?
Can I use sea salt for the potatoes in the jar
I'm a widow, by myself , do ya think pints or half pints are ok for canning taters? I usually eat 1 medium red tater at dinner
Half pints should be perfect for one meal, or you could do pints and just put half in the fridge for a meal later on. Either way it's probably about the same number of pressure canner batches, just stack them!
I can't find an answer to this simple question, can you pressure can Yukon Gold potatoes with the skin on?
You can, but I don't recommend it. It's no unsafe or anything, but the skins tend to sloof off and just sit at the bottom of the jar. They don't look great and you don't usually end up eating them. If you were going to make mashed potatoes with them, then you could strain the jar (keeping the skins) and mash them all together.
So, yes you can, but there are some things to consider :-)
Do you parboiled at all?
Thank you so much!
You're welcome! I hope it helps!
can you can potatoes w/out a pressure canner or cooker
While technically the jars will seal in a water bath, it's not recommended to can non-pickled veg without a presser canner. The reason being that a water bath process can't reach the proper temps to kill bacteria that may be on/in low acid foods like vegetables.
@@AModernHomestead thank you
Is Celtic salt usable in pressure canning?
Yes!
I canned potatoes before but we wer really not impressed with the starchy flavor. I am now ready to try again with the suggestion to rinse then several time in cold water and add a teaspoon of vinegar and salt into the jars with the potatoes. Thanks to all of the participants who posted and responded on You tube.🙂
I just canned and alot of my bottles lost water, will my potatoes still be good?
Yes! No problem at all! That's the potatoes cooking and absorbing some of the water. It's totally fine. They may even look a little darker above the water - this is normal and not a problem at all :-) Enjoy!
I’ve been canning for 56 years. Don’t tell my jars that I can’t use a knife because I’m going to score the jars. I’ve used a knife for 56 years and never had a single jar break. Sometimes the old ways are better than the new ones!
I agree about the old ways! Buuut I get a lot of heat if I don’t give the “new ways” instead ❤️
I’ve been canning for over 30 years and I do a lot of things that people would gasp about, but we know what works for us, and we will keep doing it! 😊
Can you can russet pototoes?
Why do you have to use filtered water?
Non-filtered water may have additives or minerals in the water that will break down the bloom. You may be able to use well water, but tap water often has chlorine, which will destroy the bloom quickly.
@@AModernHomestead thank you. What is the bloom? Sorry total newbie
I’m so sorry! I thought this was my waterglassing eggs video! Ignore that…
In this case, it just has to do with taste, color, and mineral build up. Filtered water is just a nice clear water that yields a consistent result.
What are the *names of the potatoes that can be canned? I see "waxy" mentioned, some say yellow, but not yukon, not russet, but then say " white" potatoes are ok or " white round" ...its mind boggling! Most potatoes in stores ARE WHITE! 😆 I just need a list of potatoes " names" I can find at the store. Especially if they are sold out of some. Thank you! Seems everyone "knows," about the " types" but me! Lol! I am new to this.
Hey there! I've honestly canned every type of potato and they all turn out great!
I love canning yukon and russet specifically, so it's funny that you mentioned those. I think the yellow potatoes like yukon are a bit softer after canning, and some people don't like that. Russet are great when peeled, but if you don't peel them, the peels sloof off and make a mess in the jar.
I would probably just do a test batch of whatever potatoes are common in your area and then decide if you're ok with them. Personally, I haven't found any variety of potato that didn't can well (I peel any dark, thick peels like those on russets, but you can leave yukon peels)!
I hope that helps!
@@AModernHomestead Sure does! Thank you!
Are the potatoes mushy after canning
They are just like cooked potatoes, more firm than if you boiled them - so more like potatoes you would eat in a roast. Firm but soft!
how long do these last like this ?
Fooooorrrreeeevvvvvveeerrrr! (Sandlot), but no, they really do last forever if they are stored properly and the jars are intact. I did a video on the shelf life (and other things) for canned goods here, if you want to check it out: ruclips.net/video/g6stvPzwKWM/видео.html
Why screw lids on finger tight. Loose enough to let the oxygen steam out???????
It truly looked as if there were no jars in the canner when you placed the lid on & tightened it down. Am I seeing things?
I recorded that part when I wasn’t actively canning, so I could take my time without messing up the timing of the batch :-)
Hello Miss Victoria! I wanted to make sure you advise new canners not to "COOL" their jars, made with their precious time and labor of love "in drafts*, such as from a ceiling fan.
I've lost several jars of my hard work, by doing this. The jars cool too quickly; the faster temperature drop of jars is the culprit.
NOT trying to tell you your business, I apologize if I've overstepped.
I thought that you had to vent for 10 mins Unless it’s not as long for potatoes
It is 10, I misspoke. But there is a text box that pops up on the video at that point that said “vent for 10 minutes” 😊
vent 10 minutes. it didn't show or say your change from 5 min to 10 min. thank you. very nice demo on doing potatoes.
There's a little note that pops up with the printable recipe link (which does say 10 minutes) and then the link text says "Vent 10 minutes, not 5!" - I wonder if it doesn't show every time :-( But it's there and in the printable guide as well!
Hiiiii
I find it scary .I have had mine for a month and haven’t tried it yet . 😂
I have found its a super waste of time peeling potatoes - the skin has so many vitamins and nutrients its better to just scrub them super clean then chop and then can ‘em with the skin!!!
I’ve been canning 50+ years and was taught if it grows beneath the ground,it needs to be peeled before canning.
You keep flipping your hair back and then touching the potatoes and lids.....hmmmmm