Posted on 07/15/2012 3:03:11 PM PDT by goodwithagun
Are home canned potatoes tasty? I can't stand store bought canned potatoes, but I have a good crop this year and little freezer space. Thanks!
The traditional way of storing potatoes doesn’t involve canning or freezing —
*don’t wash the dirt off after you dig them up
*store in a cool, dark, space (if you don’t have a cellar, an inside closet should do)
*store in layers in wooden crates or baskets, with newspaper between each layer
This method should keep your potatoes most of the way through the winter, and the bottom layers should be suitable for seed for next season...
HTH
Thanks!
i love canned potatoes!
If you are canning spuds to prevent a scenario where starvation is a distinct possibility why worry about taste or whipability?
And it probably depends on the spud variety as to how well they can.
You do know you should kill the vines 7-14 days before you dig them?
We canned a bunch once, and they were great! For gosh sakes, don’t freeze them!
Take this from someone who has zero experience canning but has seen grandma and mom do it thousands of times.
Try canning diced up potatoes with garlic cloves or some herb sprigs.
Or,
Dehydrate and store dry in sealed cans.
Do you know if that works in areas of high humidity? I live in South Carolina, 60-80% humidity is common, and I would like to be able to store potatoes.
” Do you know if that works in areas of high humidity? “
As far as I know (and someone more knowledgable can certainly correct me), humidity isn’t as much a factor as light and heat - one article I read about the subject (I’m growing potatoes for the first time, myself, so I did some reading up) indicated that leaving the layer of dirt on ‘em helped to protect them from humidity...
YMMV... ;)
My wife and I started canning a year ago; beef, chicken, pork,fish and some vegetables but haven’t tried potatoes yet. My mom used to can the smaller potatoes whole and they were good. My suggestion would be to can a few pints of diced and whole ones. Let them set for a few days then try them and decide which you like best. Even if you couldn’t use them for mashed potatoes you could use them in soups etc and use the dry stored ones for the other purposes. Since they will be cooked you want to make sure to add them to the soup late in the cooking process.
I don’t know about how well they would whip up—they might be lumpy—but I will put a word of caution out there.
I presume you know this already, but just in case—any time you can potatoes or any other low-acid food, make sure you cook them at boiling temperature for 20 minutes before eating them. You can’t see or smell botulinum toxin, but that cooking step should destroy it if it’s there. Also, low-acid foods should be pressure-canned.
Anyway, good luck.
Dry your spuds. Don’t can them.
Wouldn’t adding garlic to the spuds cause botulism?
We canned a bunch once, and they were great! For gosh sakes, don’t freeze them!
A little bit off the subject but sorta in line with the thought. Can anyone reccommend the best food saver on the market. (in low to medium price range)
With the availability of potato chips and ketchup, why go to all the trouble of canning them?
I thought 10” of boiling killed botulism?.....
I would freeze some for french fries and hash browns. Dehydrate some for casseroles. Finally leave the rest whole in cool storage for fresh potatoes. If the fresh ones start going soft, dehydrate the remaining ones.
White potatoes are definitely supposed to be pressure canned, if you should decide to can them.
http://nchfp.uga.edu/how/can_04/potato_white.html
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.