tag:blogger.com,1999:blog-5526768924178592295.post1587046702656099746..comments2024-03-27T20:54:52.544-07:00Comments on Rural Revolution: Canning potatoesPatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5526768924178592295.post-78327521822975610912022-07-06T09:54:43.384-07:002022-07-06T09:54:43.384-07:00Ah, the great skin debate. All my canning referenc...Ah, the great skin debate. All my canning references recommend removing the skins, even from the tiny potatoes, but no one explained why. I finally found an answer (such as it is) from the PennState Extension website (https://extension.psu.edu/lets-preserve-potatoes-and-sweet-potatoes) which says: "Process times have not been determined for unpeeled potatoes."<br /><br />No official source can recommend a procedure if it hasn't been scientifically tested. Interpret this as you will.<br /><br />- PatriceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-22361413187562710372022-07-06T07:24:11.715-07:002022-07-06T07:24:11.715-07:00Recently a friend asked my opinion about removing ...Recently a friend asked my opinion about removing the skin before canning his red potatoes. His concern was that the skin can be harmful to eat if left on and could induce the growth of bacteria in the jar. I told him if he was concerned to eat sooner rather than later. He almost threw out his entire efforts.<br /><br />Was my advice incorrect?Greghttps://www.blogger.com/profile/17653901554625125015noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-74521126920904283122022-07-06T05:32:51.693-07:002022-07-06T05:32:51.693-07:00Citric acid isn't a necessary ingredient when ...Citric acid isn't a necessary ingredient when blanching, but it does aid in adjusting pH and slowing oxidation (which helps preserve the color of the potatoes).<br /><br />- PatriceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-65315882521814561052022-07-05T20:57:08.421-07:002022-07-05T20:57:08.421-07:00Does the blanching with citric acid help with text...Does the blanching with citric acid help with texture, or color? Just curious. I've never used it on potatoes. I usually just cut them up and can them, no citric acid, no blanching.Representativehttps://www.blogger.com/profile/05811793207369399757noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-50746360832235654812022-07-04T08:34:19.755-07:002022-07-04T08:34:19.755-07:00You don't need to blanch before pressure canni...You don't need to blanch before pressure canning. DO soak and rinse several times to get rid of the excess starch, if you wish.<br /><br />Blanch if you are dehydrating them, otherwise the potatoes will turn black.<br /><br />Your canned potatoes look beautiful!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-50421097184463066842022-07-02T11:19:14.385-07:002022-07-02T11:19:14.385-07:00Great article. Just canned 20 qts of my home grow...Great article. Just canned 20 qts of my home grown red potatoes. Didn't know reds were the best for canning. grandeenoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-786255488759934282022-07-02T04:41:28.298-07:002022-07-02T04:41:28.298-07:00I've never blanched the potatoes first. Just ...I've never blanched the potatoes first. Just chunk and put in the jars with a bit of canning salt. Sometimes I don't peel them either. Those I heat and mash for "smashed potato" meals. So great with a stew over the top, or canned roasted pot roast and gravy. So many possibilities! <br /><br />Mama JAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-3633071772593974412022-07-01T09:57:53.713-07:002022-07-01T09:57:53.713-07:00As we all know Idaho is the potato state, apparent...As we all know Idaho is the potato state, apparently the ones that grow the very best at my little homestead, largest and fastest are the red ones, fingerlings are next, then russets and yukon gold. Thank you for this article I didn't know that the reds were best for canning, yet another project to be added to my canning schedule. Rita Millerhttps://www.blogger.com/profile/09523580385383891233noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-88981013424216721992022-07-01T08:19:57.565-07:002022-07-01T08:19:57.565-07:00with red potatoes you can always make up a batch o...with red potatoes you can always make up a batch of creamed peas and potatoes. it's better if you can get both fresh from the garden, but one or the other fresh is still good. and both canned in the middle of januarary is always good eating.cannonhttps://www.blogger.com/profile/09052348819251089625noreply@blogger.com