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Post by Idaho Linda on Apr 13, 2015 11:31:20 GMT -5
My Yukon Golds that I grew last year finally started to sprout. Since it was time to plant, I replanted the smaller ones. The rest were still nice and firm so I pressure-canned the rest of them yesterday. It is really easy and I sure enjoy my canned potatoes. No more potatoes going bad for me to surprise me when I open the refrigerator door.
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Post by Mary Ann on Apr 13, 2015 20:17:50 GMT -5
I've never had a taste for canned potatoes, but I sure love saving my own for seed. I have way too many leftover this year. Last year's crop surprised me.
I'd probably dehydrate some but I'm lazy about the blanching.
Aren't Yukon Golds a pretty tater? I grow just those and Kennebecs. I've done Pontiacs a lot, but not for the last few years.
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Post by Idaho Linda on Apr 14, 2015 16:32:42 GMT -5
You know, when I can these, they taste just like potatoes. Since you have some leftovers, try following my new, simple directions:
Put 1/2 tsp salt and about 1/4 tsp fruit fresh in each jar
Add about two inches of water
Scrub the potatoes
Cut the potatoes and immediately fill a jar with the cut pieces
Add water to within a half inch of the top
Cut another potato and immediately fill a jar
Repeat until all jars are filled
Wipe the tops of the jars and add the boiled lids
Put the jars in the pressure cooker
Process at 15 pounds for 35 minutes
The potatoes I put up when they were just out of the ground came out whiter than the ones I just did--which are more yellow. I am thinking that the fruit fresh will make up for my not blanching. I guess I will see. The ones I did last fall were blanched. I will see if it makes a difference or not.
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