WHAT ARE YOU CANNING TODAY?

Finnie

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Were they same potatoes? Cooked, same, etc? One on right is just, heat, add butter and hope it is thickening. One on left looks more like mine. So long as temp & time in canner appropriate, they would be safe. How'd the others compare to these?
It’s like they are all varying degrees between chunks with a little mush at the bottom, to half and half chunks and mush, to all mush with just a little chunks. I bet it has to do with how long the later chunks sat in the hot pot while I scooped out the first chunks when packing the jars.

Ok, thanks everybody. I will keep them as is, and just make a point to use them sooner rather than later. I was actually looking at them and thinking Hm, maybe chicken and potato soup. 🤔
 

FarmerJamie

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It’s like they are all varying degrees between chunks with a little mush at the bottom, to half and half chunks and mush, to all mush with just a little chunks. I bet it has to do with how long the later chunks sat in the hot pot while I scooped out the first chunks when packing the jars.

Ok, thanks everybody. I will keep them as is, and just make a point to use them sooner rather than later. I was actually looking at them and thinking Hm, maybe chicken and potato soup. 🤔
So after I boil for two minutes, I scoop into a colander and use some clean boiling water to quickly rinse. Then I load into jars
 

Finnie

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So after I boil for two minutes, I scoop into a colander and use some clean boiling water to quickly rinse. Then I load into jars
Oh, good tip!

In my reading, I did come across that when blanching for freezing, you want to plunge them into ice water after the 10 minutes of boiling in order to stop them cooking further. Obviously you can’t do that if your goal is to hot pack them. But your method sounds like a good compromise.

I forgot to add this photo for @Mini Horses showing the varying degrees of chunks and mush.
69231582-FDEE-40E0-97C2-8A23C0CE6A7D.jpeg
 

farmerjan

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Has anyone ever just cut them up, and put in jars, hot water ... so essentially cold packed them? That is one thing I was hoping for with the pressure canner... to get more out of the potatoes that are not going to store forever and have them for future use...
Thinking I am going to make some potato soup to can...I am not a fan of potatoes frozen, even for mashed...
 

Mini Horses

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I use a semi cold pack. Hot water in pan, add scrubbed potatoes, heat approx min, slip skins, rest in a bowl while skinning all. Cut, put in all jars, then add water about temp of hot coffee, add lids....put into similar temp water in canner, tighten canner lid, up heat to steam off, add jiggler and go. 10-12# 40 min qts. Turn off heat, let pressure go down, open & remove jars.

I'm eating & still alive. Be sure to scrub off dirt first!
 

Finnie

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Today is kidney beans!
E13F8674-396F-4BAC-A69A-2F1116059C14.jpeg

I really love using this Presto canner. For several years I’ve been intending to learn to pressure can. I had found an old Mirro canner at Goodwill, and I’ve been using it to water bath can. But I was just afraid to try pressure canning in it because I assume the seal is old and won’t hold pressure. I should just pressure cook some water and test the seal once and for all. Except now that’s a moot point.

Up next I plan to make some apricot nectar and some lemonade concentrate. And I have bones in the freezer that need to be turned into broth, and lots of frozen fruit to play with.
 

farmerjan

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One of the hardware stores here, has a pressure canner "check up" day... they will test the seal for you... and of course they sell replacement seals. It is in the heart of the Mennonite community an hour north of me. It is a great way for people to take their pressure canner to have it checked out to be safe. You might check with the extension service in your area... they sometimes do that also...
 

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