Homegrown Potatoes Canned 4 Ways | Plain, Mediterranean, Herbed & Chipotle | Pressure Canning Recipe

In today's video I am pressure canning our homegrown potatoes using 2 different methods for 4 different recipes. I am sharing how to pressure can potatoes using the raw pack method 3 different ways, as well as how to pressure can potatoes using the hot pack method. The recipes in this video are plain potatoes, mediterranean potatoes, herbed potatoes and chipotle potatoes.
Wash potatoes well. Peel and place potatoes in cold water. Cut potatoes into 2 inch pieces or smaller, or leave small potatoes whole. After cutting place back into fresh cold water.
Hot Pack Method:
Boil chopped potatoes for 2-10 minutes depending on size. Diced potatoes for 2 minutes, small whole potatoes for 10. Rinse very well to remove excess starch. Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De- bubble, and adjust. Add lids and rings to finger tip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Raw Pack Method:
Fill jars to 1 inch headspace. Add 1 tsp salt per quart if desired. Fill with hot water or broth to 1 inch headspace. De-bubble, and adjust. Add lids and rings to finger tip tight. Process in a pressure canner for 35 minutes for pints, 40 minutes for quarts.
Mediterranean Potatoes
Per quart:
1/2 cup diced onion
1/2 cup diced bell pepper
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano or rosemary
1 tsp lemon zest
*I left out peppers and lemon zest. I did half dried oregano and half rosemary. I added 1 tbsp lemon juice in place of the lemon zest. I also added 2 tsp minced garlic.
Herbed Potatoes
Per quart:
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
*I added 2 tsp minced garlic.
Chipotle Potatoes
Per quart:
1 tsp salt
1 tsp chipotle powder
1/4 cup chopped cilantro
2 tsp minced garlic
*I left out the cilantro because I didn't have any on hand.
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#preserving #canningpantry #homesteadpantry #homestead #homesteading #waterbathcanning #canningrecipe #canning #preservingtheharvest #canningpotatoes #potatorecipe

[@WingsRootsHomestead-js5tz]

Best video ever! Thank you for such a great instructional video!

[@user-hq3gn5xy3m]

I bought 100 lb of potatoes last fall, and I raw packed it all as fries. Works great in an air fryer. Rinse off any starch, lightly spray with oil, and bake in air fryer for 15 min or til, they get crispy. Oven takes much longer and not as crispy.

[@user-qy7rt4op4i]

I love that you do all these different canning videos, but what I would love love love to see is how they turn out and how you serve them. Do you just serve them as is, fry them, bake them mash them....are they really good

[@staceya.8779]

I’m just impressed with how clean everything is during your canning sessions. My kitchen looks like it’s been ransacked by the time I get done canning anything 😂 and I always end up looking like a disaster and am exhausted...and that’s just from making jelly. But I sure do love to do it 😉

[@abbeyverigin]

It definitely gets messy but I try to clean as I go because I never want to do it at the end of a canning session haha. Thanks for watching Stacey!

[@ohiofarmgirl3384]

Since I bought about 100 lbs of Yukon and reds from our cousin, I froze and canned a bunch. I was very pleasantly surprised how well the canned turned out, using broth and homemade (canning approved) onion soup mix. I will definitely give the Mediterranean version a try as we still have plenty left.

[@abbeyverigin]

Onion soup mix is on my canning to do list. I was very surprised by how much we enjoyed canned potatoes the first time I did them. Thank you for watching!

[@lunchmoneyphilipphilip3034]

I considered potato a essential part to a good meal, I harvested over 100 lbs. This year, I like the addition of garlic. Thank you Abbey

[@abbeyverigin]

They’re definitely a staple for us too :)

[@janetpaulsen195]

Good video. Happy to hear the starch from the potatoes is why my canned ones are cloudy.

[@abbeyverigin]

Thank you Janet!

[@christinesilva3697]

Love your videos! I made the cold pack potatoes today. This is the second time I have made them this way. I found the herbs very overpowering the first time so this time I just added salt. One thing to note between cold pack potatoes and hot pack is that the Ball cold pack recipe is tested with a set amount of potatoes per jar, 2 1/2 lbs before peeling for 2 quart jars. Once peeled it’s a bit over a pound of potatoes per quart. This allows for more liquid to be added and thus enables better heat penetration. Hot pack can take more than double the potatoes per quart, which is why they need to be blanched, as they need more time to cook.

[@abbeyverigin]

Thank you Christine! Yes thanks for pointing that out

[@CinnamonGirl42069]

tysm for this info!

[@beverleyperkins2644]

thank you just got my ball canning book and could visualise the recipies, this has helped a lot xx

[@abbeyverigin]

That is great Beverley! Thank you for watching!

[@maryegerton6848]

I canned potatoes this year for the first time and I did diced potatoes. But just for funsies I did one jar of fries. They were just the best thing ever. Next year I will be doing a ton of those. 😋

[@abbeyverigin]

That’s awesome! I think I’m going to have to do some with the potatoes we have left. Thanks for sharing

[@okiejammer2736]

You've given us such useful and practical information AND such a variety. Love your content! Happy Holidays and all goodness for the coming years.

[@abbeyverigin]

Thank you so much! Happy Holidays!

[@HiddenBlessingsHomestead]

I'm so glad to see you use Sieglinde potatoes as this is what we grow.

[@abbeyverigin]

They grow so well for us!

[@pamelac3940]

I can potatoes as fries, and they're great! I toss with a little bit of oil and fry in the air fryer. I've always done the hot pack method because, like you, I believed that was the only safe way. Definitely will look into these new Ball book recipes

[@abbeyverigin]

Thank you for sharing that! I think I am going to have to try those!

[@firequeen2194]

😮 excellent idea! We love the air fryer. 🙏

[@carriecreates1207]

As always, your video classes are very informative. I enjoy them. I got three 10 pound bags of potatoes. They were on sale for Thanksgiving. I think I will try to do 2of the bags canned up. Thank you!!

[@abbeyverigin]

Thank you Carrie! So glad you enjoy them.

[@TROTS1]

I was canning potatoes yesterday too! 😂

[@debbiemuncy2272]

Once you have cooked the potatoes wirh the broth can you recan the broth with other potatoes

[@gracef244]

Thank you for this. I've been needing to get to some of my potatoes that have decided to start sprouting roots!

[@abbeyverigin]

Perfect! Thank you for watching!

[@chevypreps6417]

Excellent video. I bet your potatoes will taste even better than they look Thank you

[@marciadonnelly4693]

I always seem to be out of lemon zest when needed. I’ve learned to buy them when on sale, zest them up and freeze the zest. Squeeze out the juice and put into ice cube trays. When froze them bag them up in a Ziploc bag for later use. I do the same with oranges.

[@abbeyverigin]

That is a great idea Marcia! I will have to do the same.

[@firequeen2194]

And limes! Gotta have lime for Hispanic dishes, 😋.

[@marciadonnelly4693]

@@firequeen2194 I do limes, lemons, and oranges.

[@KaryHancock]

I canned potatoes for the first time last fall and we absolutely love them. The only thing I added was salt but after watching this, I think I would like to try the herbed recipe. I used the hot pack method. I think when I do up another batch, I will use both methods and compare what we like best. Thanks for the cold water soaking tip.

[@abbeyverigin]

I was so surprised by how much we loved them the first time I canned them. Thanks for watching Kary!

[@kingtut7661]

We did these the day you posted using reds. Tried them today and they are a hit, especially the Mediterranean. We will be doing more of all but will be heavy on the Meds. I do leach my potatoes overnight to remove the starches but all else was the same. As of now we have about 12 Qts. left - a testament of one is not enough HaHa!

[@abbeyverigin]

That’s great! I’ll have to try soaking the potatoes overnight. That would be a nice way to divide up the work as well

[@melissahebert5880]

Did you add the lemon or lemon zest? If so did you find it bitter? I want to do the Mediterranean potatoes but leary with the zest.

[@firequeen2194]

😮 I’m definitely going to try the herbed and Mediterranean recipes! I think if you thickened the “juice” in the jars, it would make a wonderful gravy as well. 😋

[@abbeyverigin]

Great idea!

[@cathykillion6544]

Enjoyed the video

[@abbeyverigin]

Thank you Cathy!

[@user-zw7mh6iv8p]

What potatoes do you have the best results with? Your videos are excellent.

[@abbeyverigin]

Thank you! I grow a lot of sieglinde and those can up nicely :)

[@oxfordcreekfarm]

Do you have a link for your measuring spoons, white spatula and that nice pot with the black handles?

[@abbeyverigin]

I do for the measuring spoons & white spatula. I updated the description box :) I don't have a link for the pot but they aren't my favorite anyway!

[@simpleo6531]

👍🏻💐

[@HillBilly-wc4dl]

Really impressed with your channel and have subscribed. Question for you .... do you prefer the hot pack or cold pack method for potatoes?

[@abbeyverigin]

Thank you :) I'd say cold pack just to save time. Technically its just these recipes cut to a specific size that is tested as cold pack so just keep that in mind depending on your comfort level

[@helenmcclellan452]

Can you do a cold water pack instead and raise the temp in the pressure canner when the water in it is also cold or should you only do hot hars and hot water?

[@abbeyverigin]

From my understanding it is not recommended to make sure that everything is consistently heated through. I personally would feel comfortable with it, I would just heat the pot more slowly

[@ljtminihomestead5839]

I tried hot packing potatoes, we didn't care for them, too mushy. I came across someone who cold packs them about 5 yrs ago. It yielded a better result. Everything should be room temperature, water, jars, potatoes and canner water. We use lot of russets, I found that soaking and rinsing 2-3 times works better than 1 soaking to remove most of starch. There's still starch, but a quick rinse in colander when I open jar and it's good to go. I've made a decent potato salad out of them. No one knew they were canned. Hope that helps.

[@firequeen2194]

@@ljtminihomestead5839same. I prefer raw pack as well. I have all the Ball books, how did I miss these recipes? 😉

[@HiddenBlessingsHomestead]

I have a bunch of smaller potatoes that are just starting to sprout, can I still can them to keep them from going to waste? They are Sieglinde potatoes.

[@abbeyverigin]

I’ve done it before, I find they are more likely to fall apart a bit in the jar and the liquid gets a bit starchy. I just give them a good rinse in cold water when I go to use them.

[@kelleclark]

My dry canned potatoes were the best! Firm, not mushy, and with just butter and taters you can open them and throw them right in a hot skillet! Hot, crispy and ready in minutes :)

[@abbeyverigin]

I’ve been curious about this!

[@kelleclark]

Yes...soaking cubed potatoes in cold water for at least an hour, then rinsing well removes the extra starch that tends to cloud things up :)@@alyb8058

[@HPFKarrie]

Did you Sharpie the lids before canning?

[@abbeyverigin]

Yes so I could tell which were which when they came out of the canner for the recipes that looked similar :)

[@HPFKarrie]

thank you @@abbeyverigin

[@HiddenBlessingsHomestead]

I would love to know how you liked them.

[@abbeyverigin]

We have enjoyed them all :)

[@karriemb4184]

I tried the dry canning… and we didn’t like it at all ….. I want to try the hot packed canning….

[@abbeyverigin]

Thanks for sharing Karrie! I’ve been curious about that. We really do like the hot packed potatoes. They’re so convenient and crisp up really nicely.

[@canneux]

Please do not tap a metal measuring spoon on the rims of your jars. There i8s a risk of chipping them. Use wood or plastic instead.