I just found your channel today and I’m so glad I did. I’m definitely going to give these a try. I can herbed potatoes but I’ve never done them like this for French fries. But what convenience when you don’t want to eat the 17 ingredient store bought frozen fries lol. Thank you so much for sharing.
Great idea canning your potatoes in STOCK Don't you just love that "Snap, Crackle and Pop"...that's music to our ears. Nicely done my little friend. I'm making Jalapeno Hotsauce today. Made Cowboy Candy a couple of days ago and it turned out super delicious. I followed my Ball Book recipe and YOUR recipe. I added more Jalapenos and it was super delish. Had a lot more brine left so, I will make another batch of Cowboy Candy today....Waste not Want not right? Have a Blessed Weekend Tessa..
I do sometimes add salt, yes, but I didn’t to this batch and it’s not necessary. You could also add garlic, I often add a clove of garlic to the breakfast potatoes and it’s fantastic. The temperature of the water isn’t important, just match the temperature of the water in the canner so you don’t get a shock breakage from the extreme temperature change. So, if you have cold water in your canner, add cold water to your jars, and vise versa. Thanks for watching! Let me know if you have any other questions 😁
Have you ever considered canning your fries in broth? I'm sure it would give them just a little extra yumminess when you fry them up, just like the chunks. And speaking of adding your broth to the chunks, I thought that I saw steam rising from the broth when you added it to the chunks in the jars. Did you heat up the broth before adding it? You mentioned frying up your fries in butter or lard. Do you render your own lard, or do you use Crisco? I remember my mother saving her bacon grease in a small tin labeled "grease" for later use in frying up other food (like chefs do with duck fat). That red and white funnel tool was pretty cool. I've never seen one before. I'll have to be on the lookout for one.
I hadn’t but that is a great idea! I bet that would be delicious. Yes, so I happened to have a pot of chicken stock going on the wood stove inside so I decided to use that instead of popping a jar of something already canned. So, it was just still hot from the stove. I do render my own lard, yep! I actually just rendered some a couple days ago and need to edit the footage, get a thumbnail and get that one uploaded. I do not use crisco, no, I think it’s terrible for you.
The red and white canning funnel vis made by progressive canning and I purchased mine from Everything Kitchens. I’m sure they’re on Amazon as well. Happy canning.
How long do you suppose they would last, or how would I be able to tell if they had gone bad? Also, would I be able to water bath them instead of pressure cooking them?
I’ve eaten them up to two years old. As long as the jar is still sealed and shows no sign of spoilage, it’s still good. Canned food can last many years and the only negative affect is that the quality may deteriorate some. These usually don’t last more than a year though! We love them and eat them a lot. I personally would not recommend water bathing them, no. Some folks do it for 3 hours, and like I say, your kitchen, your rules, but botulinum spores can survive boiling temperatures and botulism is no joke. I feel safer just pressure canning them. The boiling will kill the vegetative botulinum that produces the toxin, but not the spores. The spores, in an anaerobic environment, will produce those vegetative botulinum cells that do produce the toxin. If you’re ever in doubt though, boiling food for 15 minutes upon opening a jar will kill the toxin. Happy canning and thanks for watching!
I didn’t here simply because it’s a terrible time to grow potatoes at the moment. Our soil is very wet and we likely will get several more frosts. If, however, you were doing this during planting time, you absolutely could cut out the sprouting eyes (with a bit of potato attached) and plant them.
@@HomesteadWithTessa I live in Humboldt, and had a lousy potato harvest last year. So I am getting 50 lbs from Azure Standard in Feb. So will be canning a ton I’m sure..Can’t wait to plant the garden....but ya know the weather here..
![Preserving 150 lbs of POTATOES! [Freezing, Canning, and Freeze Drying]](/img/1.gif)
I love how real you are about the lids popping, that is such a satisfying feeling!!!
i seriously love the little Ah when the jars seal, thats also my favorite part of canning
Haha, yes! That ‘ping’ is SO satisfying!
I just found your channel today and I’m so glad I did. I’m definitely going to give these a try. I can herbed potatoes but I’ve never done them like this for French fries. But what convenience when you don’t want to eat the 17 ingredient store bought frozen fries lol. Thank you so much for sharing.
Oh wonderful, thanks Julie! Yes, absolutely. There’s a lot of junk in those. Thank you so much for watching!
Not sure how I have never come across your channel... But i'm so ecstatic that I finally did! Thanks so much! Can't wait to see more content.
I just started about 6-7 months ago! Thanks so much for watching 😁
Great job! Great video! This is how I can mine. Nice to see and love the "ping pops"!
Thank you! Yes, the ‘pops’ are the best part! (Other than eating them, of course 😋)
Someone shared your channel! Love it
Awesome, thanks for watching!
After watching this video it me interested in canning potatoes and the first time useing a canner
Subscribed from today's potato post on fb!
Oh sweet! Thanks for watching and subscribing Daisy 😁
I love your cooking space! Looks like it's outdoors?
Thanks! Yeah its in an old milk barn
Great idea canning your potatoes in STOCK Don't you just love that "Snap, Crackle and Pop"...that's music to our ears. Nicely done my little friend. I'm making Jalapeno Hotsauce today. Made Cowboy Candy a couple of days ago and it turned out super delicious. I followed my Ball Book recipe and YOUR recipe. I added more Jalapenos and it was super delish. Had a lot more brine left so, I will make another batch of Cowboy Candy today....Waste not Want not right? Have a Blessed Weekend Tessa..
Thank you! Oh yum, the hot sauce sounds wonderful! Yay! That’s right, you have a fantastic weekend as well 😁
You are a very good teacher!
Thank you for sharing!
You are getting so creative at making these videos 😀
Thank you! I’ve been working hard to improve!
Yum! They look wonderful fried up :)
They’re super yummy!
Would it be possible to do this but with sweet potatoes?
Can’t wait to try this. Thank you for sharing. I would love to know how you store your potatoes year to year?
How long do they store for ?
And you go through more of the process of using the canner & preparation of jars etc please ?
I have some that are 18 months old and still taste great. Yes! I will need to do some general canning videos. I’ll put it on my list!
Best potatoes for canning French fries?😊
Yukon Golds are my favorite 😍
What type of potatoes do best for canning. Those look like some kind of yellow potato.
I’ve done all kinds of potatoes with success, these happen to be Yukon gold.
Did you say how much water in the canner?
2-3 inches (before adding any jars)
Hi,do you add salt?and if I added water would it be hot or cold ? Thank you
I do sometimes add salt, yes, but I didn’t to this batch and it’s not necessary. You could also add garlic, I often add a clove of garlic to the breakfast potatoes and it’s fantastic. The temperature of the water isn’t important, just match the temperature of the water in the canner so you don’t get a shock breakage from the extreme temperature change. So, if you have cold water in your canner, add cold water to your jars, and vise versa. Thanks for watching! Let me know if you have any other questions 😁
Im new to your channel. How long did you process these fries for? I apologize if you said already and i missed it.
Have you ever considered canning your fries in broth? I'm sure it would give them just a little extra yumminess when you fry them up, just like the chunks.
And speaking of adding your broth to the chunks, I thought that I saw steam rising from the broth when you added it to the chunks in the jars. Did you heat up the broth before adding it?
You mentioned frying up your fries in butter or lard. Do you render your own lard, or do you use Crisco? I remember my mother saving her bacon grease in a small tin labeled "grease" for later use in frying up other food (like chefs do with duck fat).
That red and white funnel tool was pretty cool. I've never seen one before. I'll have to be on the lookout for one.
I hadn’t but that is a great idea! I bet that would be delicious.
Yes, so I happened to have a pot of chicken stock going on the wood stove inside so I decided to use that instead of popping a jar of something already canned. So, it was just still hot from the stove.
I do render my own lard, yep! I actually just rendered some a couple days ago and need to edit the footage, get a thumbnail and get that one uploaded. I do not use crisco, no, I think it’s terrible for you.
The red and white canning funnel vis made by progressive canning and I purchased mine from Everything Kitchens. I’m sure they’re on Amazon as well. Happy canning.
@@JKnight911
Thanks.
How long do you suppose they would last, or how would I be able to tell if they had gone bad? Also, would I be able to water bath them instead of pressure cooking them?
I’ve eaten them up to two years old. As long as the jar is still sealed and shows no sign of spoilage, it’s still good. Canned food can last many years and the only negative affect is that the quality may deteriorate some. These usually don’t last more than a year though! We love them and eat them a lot.
I personally would not recommend water bathing them, no. Some folks do it for 3 hours, and like I say, your kitchen, your rules, but botulinum spores can survive boiling temperatures and botulism is no joke. I feel safer just pressure canning them. The boiling will kill the vegetative botulinum that produces the toxin, but not the spores. The spores, in an anaerobic environment, will produce those vegetative botulinum cells that do produce the toxin. If you’re ever in doubt though, boiling food for 15 minutes upon opening a jar will kill the toxin. Happy canning and thanks for watching!
Do you cut the sprouts out and grow them?
I didn’t here simply because it’s a terrible time to grow potatoes at the moment. Our soil is very wet and we likely will get several more frosts. If, however, you were doing this during planting time, you absolutely could cut out the sprouting eyes (with a bit of potato attached) and plant them.
@@HomesteadWithTessa I live in Humboldt, and had a lousy potato harvest last year. So I am getting 50 lbs from Azure Standard in Feb. So will be canning a ton I’m sure..Can’t wait to plant the garden....but ya know the weather here..
your regular potatoes you dry canned right
I did, yes, except for the jars that I added broth too. Those ended up being fantastic for mashed potatoes.
@@HomesteadWithTessa cool
Yum!
I dry can everything:P
Chunk pot 😆
Doesn’t everyone have a chunk pot? 🤣🤣🤣
How many lbs. pressure?
10 lbs for my elevation, you’ll have to adjust for your elevation 😁
@@HomesteadWithTessa Thanks, Tessa! This is a great idea!
@@athisfeet3004 Thanks for watching! Happy Canning!