@Clenram: I have some we've been eating but I was afraid there was too many to eat before they went bad. The skin was very thin so I had to look up the time/pounds for doing potatoes. It was pretty straightforward....They cooked in the jar while they were in the pressure canner so I'll use them for stew or roasts. I'll add them at the end when everything is done and just get them good and hot.
@Clenram: It's just water. It said adding salt was optional so I opted not. If you cut up whole potatoes it said to add some acid (citric or ascorbic) to keep them from turning brown. That is also optional if you don't mind your potatoes being off color.
@Clenram: Yes, I went ahead and used them. The ones I tried on the green beans sealed real well and you don't have to leave the ring on the jar when you store them.
@RoriTx: Rori, does it take the new lids longer to seal and "dip down"? Those potatoes look really nice, I will have to consider ca... some. Great idea.
@JMTKMS: Not really, I took the picture pretty soon after I had taken them out of the canner. They are so thick that it makes me feel safer thinking about how much vacuum it takes to draw one down. The sign of a good seal. I pressured them at 10 LBS for 40 minutes. The water was boiling inside the jars for a long time after I took them out.
thanks for always sharing all your culinary tips Rori. I'm new to canning & cooking straight from the garden though I am hoping to get lots of experience this year! I think it's so cool to can the potatoes. I hadn't thought of that either. It's funny you can use them at the end of the stew process as usually those and the carrots need cooking the longest!
Add your comment here