Canning potatoes

[sam]

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i AM TOLD IT IS IMPOSSIBLE TO CAN POTATOES WITHOUT USING A PRESSURE CANNER, HOWEVER, i MET A LADY RECENTLY THAT SAYS SHE CANS POTATOES ALL THE TIME USING A WATER BATH, SHE SAYS IT IS NO PROBLEM IF YOU LET THEM BOIL FOR 248 MINUTES,,, CAN ANYONE COMMENT ON THIS

[coxmw]

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I've never heard of it and I'm looking in the Ball blue book now and they say use a pressure cooker. I'll have to google that. I would like like to know myself if you could.

[Applejack]

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I am looking at by ball complete book of home preserving. It states:
Preparation: wash potatoes and drain. Peel and wash again. Leave small potatoes whole and cut large potatoes into quarters or small uniform cubes, placing in a stainless steel saucepan of cold water as you chop to prevent browning.
Hot-pac-Bring to a aboil over medium-high heat. Boil small cubes for 2 minutes. and small whole potatoes or quartered potatoes for 10 minutes, untill heated through but not soft.

[Applejack]

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I am looking in the ball complete book of home preserving:
Preparation: wash potatoes and drain. peel and wash again. Leave small potatoes whole and cut large potatoes into quarters or small uniform cubes, placing in a stainless steel saucepan of cold water as you chop to prevent browning.

hot-pack bring to a boil over medium -high heat. Boil small cubes for 2 minutes and small whole or quartered potatoes for 10 minutes, until heated through but not soft. Drain discarding cooking liquid. Pack hot potatoes into hot jars leaving 1 inch from top of jar. add salt (optonal) 1/2 teaspoon for pints and 1 teaspoon for quarts. ladling in fresh boiling water to cover potatoes. Place jars in pressure canner. adjust water level, lock lid and bring to boil over medium high heat. vent steam for 10 minutes and then close vent. continue heating fto achieve 10lbs pressure and maintain pressure to process for time indicated: for pint jars 35 minutes and for quarts 40 minutes.
turn off heat when done and let pressure return to zero naturlly. wait 10 minutes, then remove jars, cool and store.

Hope this helps
Applejack

[Bue]

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Always used a pressure canner. 248 min is a long time I'm thinkin potatoe soup????

[Beanie]

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No, no and no! Just because you 'can' do something, doesn't mean you should
Not an expert but only high acid vegetables such as tomatos should be hot water bathed. Regardless of how long you boil the jars, the internal temperature will only reach the boiling point of 212 degrees. Pressure canning reaches 240 degrees, distroying bacteria that can cause Botulism. One should always follow safety guidelines when canning, you sure don't want to poison yourself or others. Here is an excellent site for information safely canning food for storage. http://nchfp.uga.edu/how/general.html

[Oscar Wilde]

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.... CAN ANYONE COMMENT ON THIS

Git yur finger off the "Caps Lock" button .... don't be yellin!

And welcome to the forum Sam.

O.W.

[snake35]

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248 minutes does sound like alot of time and fuel.