I'M BRINGING IN POTATOES FOR THE 1ST TIME... CAN I CAN THEM USING THE WATER BATH WAY... THANKS SOOOOOO MUCH... MAUREEN

-- MAUREEN (onemaur@yahoo.com), July 23, 2001

Answers

Maureen....It takes an incredible amount of time and fuel to process potatoes in a canner....I would suggest burying a barrel or old refridgerator in the ground and storing them in that if you don't have a root cellar...If you want to can a few potatoes, try canning a great batch of stew or soup instead.....Good luck! Harmony

-- Harmony Bullington (harmonyfarm57@hotmail.com), July 23, 2001.

dehydrate them into slices. You can alway make anything with them, (besides baked) later,, including mashed

-- Stan (sopal@net-port.com), July 23, 2001.

Hi Maureen, Every year I can at least 1 pressure canner full (mine holds 20 pints)of potatoes. It's so easy to do and I love them in the winter after chores when we want supper quick. They're completely cooked so all you have to do is open and warm them one way or another. I fry them, put them in for 20 mins. with a roast that's been in the crockpot all day, made potato soup (using the water in the jar along with milk, etc. etc. The recipe I use is from the Ball Blue Book and it says the following.

Potatoes-White or Irish

Wash and scrape freshly dug potatoes. Wash again. Boil 10 minutes. Drain. Pack hot into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to each quart. Cover with boiling water, leaving 1-inch head space. Remove air bubbles. Adjust caps. Process pints 35 minutes, quarts 40 minutes at 10 pounds pressure.

Enjoy!

-- Dee (countryanna54@hotmail.com), July 23, 2001.

Yes, I agree with Dee...........wonderful "convienience" food. That's why I always can some of each meat we butcher, for those days that I need something to throw together at the last minute.

-- diane (gardiacaprines@yahoo.com), July 24, 2001.

Maureen, I always can the really small potatoes say quarter size and smaller I never like to waste anything and this sized potato I used to just throw away. I used a pressure canner and followed the directions in book. p.s. I didn't peel these potatoes just the skin on and if I need them peeled when ready to use the skins slipped off easily. Linda at peaceful valley

-- Linda at peaceful valley (peacefulvalley3@yahoo.com), July 24, 2001.

I'm with Linda. And I only use the canned ones for soups and stews. The larger ones will keep beautifully if you can find a dark cool place. In Maine, I use the "warm room" where we used to bring new born lambs before we got smart and started raising other more intelligent animals, such as piggies and turkeys. (Sorry sheep people, but as my vet said "Sheep spend their entire lives looking for a way to die!") Anyway, 50 degrees or lower, and little if any light. Do not store them with apples as the apples will hasten their deterioration. And do NOT let them freeze, as they will be totally useless if you do. GL!

-- Brad (homefixer@SacoRiver.net), July 24, 2001.

Low acid food - remember:

Pressure canning GOOD

Water Bath canning BAD

Canned corn and potato chowder REALLY GOOD!

-- Soni (thomkilroy@hotmail.com), July 25, 2001.

I canned potatoes following the Ball blue book instructions. They turned out great but a little mushy. Since they were new potatoes, they were softer to begin with then others. Could I lessen the time I boil them before I put them in jars for new potatoes? Would that make a difference?

-- Mona in OK (modoc@ipa.net), July 26, 2001.

I tried canning them without boiling them first, and they still canned ok, but the liquid with them was really starchy and had to be rinsed first before using, or they just never browned when I tried to use them for fried potatoes. They are really great to have. Jan

-- Jan in Co (Janice12@aol.com), July 26, 2001.