Dry Canning Potatoes again... It was that much of a hit!

[@jimjordan5630]

I've canned potatoes in water. But now I'll need to try it this way!

[@donnanorris1255]

Thank you for teaching a lost art!

[@cathygreen3771]

Was just reading the canning divas info on canning potatoes and why you add butter. It's to be mixed ON the potatoes before jarring to help conduct the heat through the potatoes. Not just for flavoring.

[@sheilarogers3448]

After soak like to put potato’s in the oven lowest setting for a few minutes to get some of the water out. Do that while I clean my jars

[@michelesalazar2045]

Just found your sight when I was looking for dry canning potatoes. Thanks for the through expiation of this process. I have been afraid to do it this way, but you made it clear. I also want the electric canner, but was also fearful of them, now I'll be getting one. Subbing to your channel.

[@TheBettencourts]

Yay!!!! Thanks for finding me! I appreciate all the people here. I am so loving the dry canning. It makes breakfast a snap to prepare. Happy Canning!

[@judykish1481]

I dry can potatoes as well, but never add butter because it solidifies at the bottom of the jars. We got a great deal on 100#'s of potatoes from the grower. Took quite a while, but got it done. Then moved on to apples - holy cow - wish apple prices would drop - dang, it's cheaper to buy ready-made applesauce than buy a peck of apples. Great video as always!

[@TheBettencourts]

If you were my neighbor I would be begging you to take apples!!!!!!

[@kjquezadaful]

Hi. On another KZbinr’s channel I noticed she soaked her potatoes in Citric Acid for an hour, then rinsed and soaked them in a water bath. The citric acid keeps them from browning.

[@deborahtofflemire7727]

I liked the idea of citric acid too.Don’t want to use butter. Why do some use butter? No one gives an answer for that.

[@shuvanidev]

@@deborahtofflemire7727 butter is only for flavor. Some use it, some don't. Some just put a pat of butter on top of the potatoes before placing the lid. It all ends up on the bottom of jar anyway :) You can use bacon fat too or any other kind of fat or seasoning. I've seen those that use citric acid, and I've tried it too but didn't notice a huge difference in the color of the potatoes in the end. I still had some caramelization, but no graying. I don't like the bit of tang on the potatoes when using citric acid. I only let them rest in a cold water soak while I'm cutting the batch so they don't brown before I get them into jars. I don't dry mine either - there will be moisture and starch in the bottom, but it's not a problem for me, and I just throw it into whatever I'm making with the potatoes and it evaporates off. There are many ways of doing this, it's sort of trial and error and how you prefer it it in the end :)

[@TheBettencourts]

You actually don't have to use butter at all. Its just a personal preference!

[@gwenienelson2535]

Did you figure out why some were darker than others

[@TheBettencourts]

I never did... the darker ones were from the digital pressure canner. same potatoes from the same batch of processing. I keep looking out for differences between the batches and so far.. i am veering back to my all american canner simply because I feel like it gives me a better end product.

[@tonyad.]

I have this electric canner love it

[@leeblanchard7106]

I soak my russets overnight and rinse well then soak again for an hour quite pleased with the results. I did discover that reds and Finn’s didn’t have near the amount of starch as the russets after soaking. After soaking and draining I put them on paper towels and patted them to dry them well. And I found that keeping the butter OUT and not seasoning makes the potatoes useable for a larger variety of dishes.

[@deborahwoods2361]

Hi! I watched one that used salt and a little oil. She said that the mash using the potatoes was good but when I mashed them they tasted awful, you could taste the oil! You don't use oil or butter? and no salt? How do they taste? Thanks for your imput. I hope you see this! 💜

[@TheBettencourts]

Great to know... thank you! I used russetts and per The Canning Divas notes.. Russetts have a ton of starch and she recommends to soak them twice. Which I did. I also just used a huge clean cotton bath towel and dried them on that. Sharing info is awesome!!! TFW

[@TheBettencourts]

You really don't have to use oil or butter. You can just leave them plain and add the butter during the final fixing phase. I used butter which is what I usually use on the end product anyways. Some oils react differently to the heat phase of pressure canning.

[@deborahwoods2361]

Hi! Thanks for the reply and I'll try them again without the oil! Lol

[@dianamattson1195]

Hooray for rebel canning! Thank you for this important information.

[@TheBettencourts]

Any time!

[@porchswing401]

I was watching your videos as I usually do daily. This one reminded me of the 50 lb sacks of potatoes Uncle Roy and Aunt Marie used to bring us back in the 60s. He used to bring huge quantities of carrots too. On a side note, as I was shopping at Safeway yesterday, I was thinking of you as I was looking at my receipt and what my percentage of savings was. Geri. Take care

[@TheBettencourts]

Oh Cuz I love that memory. 60# of potatoes near killed me!!!! BTW what was your percentage of savings?

[@porchswing401]

@@TheBettencourts it was only 29% I needed a couple things that weren’t on sale.

[@brendacrum2388]

To all those giving bad comments, if you don't like dry canning then don't leave rude comments.

[@TheBettencourts]

It makes me smile... and I remind myself not everyone was raised with the mother that hollard... "If you don't have anything nice to say don't say anything at all!" Thanks for making me smile. :-)

[@robbiecox5014]

Thanks for letting us know what pressure and for how long to cook

[@TheBettencourts]

I attached the recipe source to this video to answer any questions anyone might have! 🥰 TFW

[@lottierewis6935]

Next time you dry can take a few large coffee filters cut the bottom out and make a barrier collar when stuffing the jars. Keeps.the oil or butter off the rim of the jar

[@ingridr8917]

I dry can potatoes using web method. They are awesome!

[@adamUDavies]

Thanks for making this video 👍 Going to start this tomorrow morning

[@TheBettencourts]

I hope you liked the process!!!

[@kimberlyjafari3167]

Thank you for the video! Question? Instead of butter could olive oil be used to oil the potatoes?

[@TheBettencourts]

Yes you can! or you can leave the oil/butter out all together. It's just a tiny amount.

[@manushak_and_tanya]

So the potatoes don’t brown on you when they are kinda drying? I dry canned potatoes before watching this and now realize mine might have been too wet. Love my electric canner for small batches! ~Tanya

[@TheBettencourts]

I removed all the starch by soaking them twice. I liked the look of them coming out of the stove top pressure canner and the electric canner they got browner for some reason. It was odd ... same everything but the final process. They did taste exactly the same however.

[@Lovelylady1234]

Hello. Very Interesting video. May I ask where you got the metal table you are using? What brand?

[@TheBettencourts]

Thank you for watching. I love that metal table. Actually We bought it off of Amazon! 179.00 and currently has a 5% off coupon on it. Let me link it for you in the description of the video. Give me 2 minutes. It's an awesome table!!!

[@tonyaatteberry]

Have you used water in your potatoes vs dry canning? I’m curious to the difference in taste or texture? I want to tackle canning potatoes and can’t decide which way I want to can them.

[@TheBettencourts]

I love the dry canning method, which really isn't dry.. since they are steamed with their own water content inside the jar. They have more structure to them and don't easily fall apart. In my opinion.

[@tonyaatteberry]

@@TheBettencourts I’ve been researching a lot the last couple days. Yes, I’ve heard when the jars are filed with water they are mushy. I am starting my canning today! Thanks for your reply!!

[@tonyaatteberry]

@@TheBettencourts Yes, I’ve been researching after so many negative comments about rebel canning. This is what I found and completely makes sense to confirm common sense. “ You don't need to completely fill jars with liquid to pressure can them; a small amount of liquid is usually enough to prevent the jars from floating around in the canner, but the primary cooking mechanism in pressure canning is steam, not submersion in water like in water bath canning.”

[@TheBettencourts]

I highly recommend you follow the Canning Diva's blog. She sends her stuff off to be tested and has done a lot of posts on explaining exactly what you are researching above. I love that you are looking into the why and process of it. Rather then just taking anyone's word on it. We have to make canning our own journey so we know what we are comfortable with.

[@carriecreates1207]

Good information! Thank you for sharing! How are you using an All American pressure canner on a glass top stove? Our new house/new stove, said NO pressure canning on the glass top stove. Thank you in advance for any info you have on this!!

[@gapeach1601]

I use a glass stove. I do not have a double stack canner though. I make sure that my stove is really clean before canning (so there will not be any etching/or barrier from salt ect.) and do not move it until the canner is cool. I hope this helps.

[@TheBettencourts]

I do what @gappeach1601 does. Clean stove. I put the single stack AA on it and don't move it till I lift it off in completion. I do this AT MY OWN RISK. The stove manual says not to. And for 14 years I have knowing that it might break at any moment. That is when I will cry. I also have a restuarant grade high wattage hot plate for the double stack canner. which takes a little time .. But does the job!

[@davidgriffin3981]

I use that same Tupperware bowl, only mine is blue. lol

[@TheBettencourts]

I love these bowls!!!! TFW

[@watchwoman29]

How long do you can them for? And please can uou tell us where the safe testing info is? Thank you

[@TheBettencourts]

Hello! The link to the recipe is in the comments of this video. The author of that recipe is also the one that posted all her testing in this process. And all the process times. Thank you for watching.

[@dianemyers250]

I wonder if putting them in a salad spinner would work for the drying process

[@TheBettencourts]

Oh interesting idea. I would be concerned the spinning would break them. Hmm...

[@davidjoannethomas4137]

Really enjoying your videos, thank you so much! I was wondering, i've just harvested our Kumara (sweet potato). Is there any reason I can't dry can these?

[@TheBettencourts]

None at all! Have fun!

[@giselelavallee7259]

There is no water for siphoning?

[@TheBettencourts]

Dry canning. No water to siphon.

[@christytreadway1974]

Can you explain the programming steps you took for the electric canner?

[@TheBettencourts]

Oh dear... I am sorry I just saw this. The pressure canner has a step by step check list I use. Maybe it's online for download?

[@Ladybug19391]

Do you think sweet potatoes can be canned this way?

[@TheBettencourts]

Yes I do. I think the lady that tested this recipe even talks about it in her instructions. I love the ease and taste of these potatoes.

[@elizabethgreen5991]

Dry canning is not recommended. Using dry heat is not the same as wet heat and it's dangerous. You can check Rose Red Homestead. She talks about the danger of dry canning

[@TheBettencourts]

I agree.. this is not dry heat. please see the actual recipe linked in the comments and follow to the author to see her testing on this process. thank you for watching.

[@normaturner6042]

Just curious...was that 1/2 an inch head space?

[@TheBettencourts]

1 inch!

[@bethjones8139]

I have some condensation in my jars i processed 1 week ago. Is that normal for dry canned potatoes?

[@josdantas9739]

I did mine two days ago and I also noticed that. I rematches the Zimmerman video and noticed hers had condensation as well. It looks strange to me first time dry canning🇨🇦

[@TheBettencourts]

I did also .. It was just the potatoes releasing some of the water in their cells and was perfectly fine. As long as they are sealed.

[@georgemoomaw9437]

It’s STARCH from the potatoes not water. It can be used to thicken gravy.

[@janetbillingsley950]

Anybody done this with sweet potatoes? I can’t find anyone who has! Please let know!

[@georgemoomaw9437]

I am confused, is this dry CANNING or dry PACKING?? You put water in the pressure canners. How is this dry canning? Isn’t that white, thick glob at the bottom of the jar actually the starch from the potatoes? I don’t think moisture (water) can do that.

[@TheBettencourts]

It's called dry canning because you don't add water to cover the potatoes. Because potatoes have water in them some of that liquid at the bottom is actually from the potatoes. You soak them first... twice if they are russet potatoes to remove the starch. Starch turns black once canned if it isn't removed. There is also a method called dry canning where you place dry products like beans or flour into mason jars and seal them up for long term storage. The terms are used interchangeably with a lot of argument on many sides. I choose not to knit pick in those arenas and just can up food and share the information. Life is just too short! TFW!

[@tinamarion7022]

Why is there a difference in the color of the potatoes in the electric canner vs the stove top pressure canner? I only have a Nesco electric pressure canner and would like my potatoes to be white like your stove top canner.

[@maggiedoor6093]

I have an instapot Max with an added canning feature, on my second year and love it. It only does 4 pints but as a senior couple it's fine. I can easily can 12 pints each a day. My potatoes don't stay white after canning but taste so good. I soak in citric acid an hour then a salt soak, drain and can. I don't use oil or butter.

[@TheBettencourts]

I have no idea. It was an interested observation on my end. They taste exactly the same as the others... But the color was a little puzzling to me. I like the electric canner... but honestly I highly prefer the stove top pressure canner and that is the one I go to most of the time.

[@whatever9770]

Doesn’t the boiling water or the steam sterile the potatoes. I would be wary of doing it this way.

[@TheBettencourts]

It's actually an old fashioned method that is amazing and delicious way of preserving potatoes. And recently re-tested.

[@georgemoomaw9437]

Water boils at 212 degrees F at sea level. 212 degree temperature kills bacteria. A pressure canner reaches 240 degrees or more. It’s the temperature not the water that bacteria can’t endure.

[@leewillis2908]

@@TheBettencourtsif you don’t mind my asking, where can I find the info on it being re-tested. As I, too, am very wary of this method.

[@TheBettencourts]

Head over to 'the canning diva's website'. She sent them off to the lab for testing at 6 months 12 months and 18 months. We should always learn the rules and follow research... then make our own minds on what we are comfortable with. TFW :-)

[@Overhill_Farm]

Did she innoculate the jars of food with botulism spores before canning? Did she test the temperature in the jars with thermocouples to be sure that the food reached 240 degrees for an extended length of time? Did she test her method at different elevations? If the answer is no to any of these questions, her method isn't scientifically tested.

[@deborahtofflemire7727]

Why butter ? That stops me in my tracks .might just use water?

[@TheBettencourts]

You don't have to use butter. You can totally leave it out.

[@rhondahorn2531]

I love my electric canner

[@TheBettencourts]

Me Too!!!!!

[@BobDoran-c9t]

This is not an approved method of canning potatoes and can be dangerous. Research before trying this method. Keep your family safe.

[@TheBettencourts]

Please only do in your kitchen what you feel comfortable with doing. Knowing the basic rules and safety in canning is vital.

[@gilbertcammarn874]

Three ( thaaareee) pressure canners at once. Go you.

[@TheBettencourts]

Today it was 3 water-bath canners! Tomorrow.... who knows! :-)

[@lemoncrinckles]

Covid brought out a lot of food anxiety. One of the ways people tried to cope with it was by learning food preservation skills. Although the motive was admirable, a lot of the advice shared on You Tube has been dangerous and even deadly. Dry canning is specifically prohibited by any and all reputable canning sites, including the USDA and multiple manufacturers of canning jars and lids. DO not put your life or the lives of friends and family at risk by experimenting with unsafe methods that breed the deadly botulism spores. Especially when the correct methods and hundreds of tested recipes are readily available. REMEMBER: BOTULISM CANNOT BEEN SEEN, SMELLED OR TASTED. YOUR ONLY PROTECTION IS TO PROCESS EACH FOOD ITEM PROPERLY...USING SAFE, APPROVED RECIPES AND METHODS.

[@DeborahSch]

COVID also emboldened a lot of fear mongers with their own anxieties… If you’re scared of it, just don’t do it. 🙄 No need to disparage the creator of this video.

[@ZenDreaming60]

LOL you go around and post this on every dry potato video on KZbin!

[@TheBettencourts]

Thank you for your reply to this video. I hope you went to the attached article that I posted. I actually followed the testing of this old process that over the course of 18 months was sending off the jars to an independent lab under strict control to have them tested before she wrote up the instructions and shared with us all how to do them. Please see the link in the video comment. It is rather interesting that you assumed I started canning during Covid.. when in fact I have been canning and preserving food for well over 30+ years with training behind all that. I appreciate the fact you want to keep people safe and TFW!

[@TheBettencourts]

My kitchen... My rules. :-)

[@leewillis2908]

@@TheBettencourtsI totally agree with this statement, unless you’re feeding that food to other unsuspecting people. I will look for your article, but would need to see it is a reputable lab. Thank you for at least doing some research.

[@tomteffeteller9298]

Use a salad spinner to dry

[@TheBettencourts]

That is a thought. I don't want to break the potatoes however so I chose to lay them out on a towel. Thank you for watch!

[@lauraIngleswilder74]

But it is not an approved way to can. You also have to peel the potatoes

[@TheBettencourts]

It is tested by an independent testing lab at the request of the recipe creator. And you don't have to peel the potatoes as long as you wash and scrub the potatoes to get the dirt off. It is the soil spores that contain the dreaded B word. Make sure they are thoroughly scrubbed and no need to peel. I do peel parts that I can't get truly cleaned. TFW!

[@lauraIngleswilder74]

@@TheBettencourts thanks for that information!

[@LifingOutLoud]

It is "They're done." Not " There done".

[@TheBettencourts]

Thank you

[@jamescrandall117]

Incredible, your have only done this twice and now you are making a youtube vid? I think I will pass.

[@TheBettencourts]

Thank you for watching James.

[@darlenehoward-l4j]

WOW UR BRITE POTATOES GROW N THE GROUND U THINK UR YAPPING TO KIDS OR WHAT

[@johncrowell-f2p]

Obviously you have not interacted with some in the younger generation.

[@DeniseAnderson]

I ran into a 20s something person who wanted to plant burgers. Seriously had no idea where food comes from.

[@TheBettencourts]

I never assume someone knows everything and always attempt to speak with caution as if someone doesn't. Which is one reason I have a huge following with the younger crowd because I never make them feel as if they are less then for not knowing something. So if I state something that you might think is obvious... it may be because someone had just sent me a private message asking me something along those lines... and I don't want them to feel less then. Also, my daughters friends watch.... and they weren't lucky enough to have a mother that was preserving food let along making dinner every night. TFW

[@TheBettencourts]

Now you know why when I state what we think is the obvious.. It really is because it's not obvious to some. Thank you for understanding why I speak as if I am talking to my granddaughter. TFW

[@leewillis2908]

@@TheBettencourtsyes, it’s very sad how out of touch many are with where food comes from. Evidently, this is no longer even taught in elementary school!