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Post by Idaho Linda on Aug 31, 2014 22:25:44 GMT -5
Next year, I am going to grow green beans that are straighter! It would be nice to be able to cut several at once like the pictures show. Tomorrow I am going to do 8 pints of potatoes as a test while I have the pressure cooker and all the mess out. canninggranny.blogspot.com/2012/07/canning-potatoes.html Doesn't that sound good? I have a hard time keeping potatoes because I don't use them on a regular basis. I am canning my biggest Yukon Golds--the ones that would feed 3-4 people as a baked potato. I will keep the smaller ones. If this goes well, I may have to find a farmer's market and buy some more to can. Look at this recipe..... Using Canned Potatoes Drain the potatoes well, added them to a hot cast iron skillet with some butter melted in it. Toss the potatoes until coated with butter, let them brown a bit on top of the stove, sprinkled with some seasoning (salt, pepper, paprika, and anything else you wish. If you have something going in the oven, put the entire skillet in the oven next to the roast. When they came out of the oven, they will be incredibly golden brown and crispy, but soft inside. They are different than the roasted potatoes made with raw potatoes....different texture. |
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Post by Mary Ann on Sept 1, 2014 5:55:01 GMT -5
You're ahead of me this year. With all the cancer stuff and working on the new turkey house, I didn't put much out in the garden. We still have such a surplus of beans from previous years, mostly dehydrated, that we'll be fine.
We put our taters in the root cellar about ten days ago. Kennebecs and Yukon Gold, and it was a banner year for taters, with a much larger yield overall, as well as a lot more really huge ones. The dish you describe above is very much like Potatoes Anna. While I have never been a fan of canned potatoes, I have enjoyed Potatoes Anna. Those are layered in a heavily buttered cast iron skillet in slices, then baked and turned out like a cake. The exterior is golden and crunchy, the inside is tender and fluffy, and is some serious good eating.
Now to contend with the enormous tomato yield! I had terrible luck with my seedlings, and had to go to the nursery to get plants. They've exploded. Go figure the weather this year.
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Post by dl on Sept 1, 2014 7:15:59 GMT -5
A friend of mine grows her beans around tomato cages. A lot of the beans hang down on the outside. She often lets us help ourselves to some and they are really straight and long and even... just like the pictures. I asked her what kind she grows and she said "Kentucky Wonder" which is the same kind I grow, but I grow mine against a fence.
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Post by Idaho Linda on Sept 1, 2014 11:53:23 GMT -5
I will have to check out those Kentucky Wonder beans. Straight beans would have made this much easier. Are they bush beans or pole beans?
I am going to order some sage from herbalcom.com to see if it helps hold my potatoes. In a couple months, my cold room will be working well, but I really don't have a real root cellar. I do love that vegetable rack I bought, though. The storage I have is great for everything but potatoes. That is why I am doing the canning experiment.
The "Potatoes Anna"-- are those raw potatoes cut in slices? That sounds like a good way to use up.some of my bounty.
The tomatoes are starting to ripen faster than they can be eaten. And the four canning plants are starting to show some color. I need to buy a lot more jars.
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Post by Trailpal on Sept 1, 2014 12:13:12 GMT -5
Sounds great!
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Post by Idaho Linda on Sept 1, 2014 15:20:51 GMT -5
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Post by Trailpal on Sept 2, 2014 10:58:32 GMT -5
I looked up a Potatoes Anna recipe on the food network - they seem to think that a starchy potato works better for the recipe. I know that russets ("baking potatoes") are high-starch, but I don't know about yukons... This article sheds some light - and calls yukons an "all purpose" potato. www.thekitchn.com/potato-varieties-explained-63819 |
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Post by Idaho Linda on Sept 2, 2014 11:33:39 GMT -5
Well, I hope I like them! It seemed like they were too done at the end of the ten-minute "pre-cook". If I do this again, I may only do tiny potatoes that are whole or else raw-pack. I saved a jar out to eat/test.  It would be a lot less trouble to store my crop as long as possible, then go to the store and buy potatoes. |
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Post by Idaho Linda on Sept 2, 2014 11:35:36 GMT -5
Dl, Kentucky Wonder come in both bush and pole. Which one are you and the neighbor growing?
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Post by Trailpal on Sept 2, 2014 14:30:11 GMT -5
Heck, I thought I posted another thought in my earlier post. Anyhow, I was wondering if dehydrating would be a practical storage method for you? Certainly for things like potatoes au gratin or scalloped, or other casseroles with a fair bit of liquid. Or they should be good in soups.
ETA:
Oh, I see, I put that in the other thread!
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