Pressure Canning Potatoes ~ The correct way 

You're welcome! and Thank you so much for the Super Thanks! my 2nd one ever!!! If you run into any problems, drop me a message here, I usually can get back to folks the same day.

hi Justin, welcome...I too am a visual learner. You'll find a ton of that on this channel...we grow food, save seed, and preserve it ... hope you'll give it all a try... any questions, hit me up. I try and asnwer within the same day

@@OldSchoolPrepper thank you so much!

Thanks for watching!

they make a great 'home fries" aka fried hash brown .... yummmm

You can do it! I love home made tomato sauce....I usually cook mine down in one of those turkey roasters....the weather has made a sudden change here...so I might be picking green tomatoes and trying to ripen on the counter...my vines are starting to die off.

@@OldSchoolPrepper That’s exactly what I’m going to do. I brought in the tomatoes last night. Getting cool here at night. I’m Zone 6b Michigan. I’m hoping they will redden up on my kitchen table. I won’t be able to eat at the table foe a week or longer…LOL…. I don’t care

that is a good idea with the water...I hate pyrex!!! I have a tea kettle around here some where.

so....i started opening up the potatoes and the russets didn't hold their shape. they just become startch. which is great for making the other potatoes super crispy in the cast iron but not good for much else. next year, no russets. or i'll dry them. bleh

hi BDL~ the USDA publishes testing showing what is ok and not ok to do for canning, this is based on their tested receipes...if they haven't tested a recipe then they don't give their stamp of approval... they haven't tested canning with peels on so they say it's not safe because they really don't know. In the past I have canned with peels on however then I found out that botulism spores grow in soil (at least here in Oregon)...and potato skins are in contact with the soil which freaked me out a little bit so I went back to canning after removing the skins. We remove the outside area of carrot, beets and other root veggies when we can as well therefore it makes sense to me. What doesn't make sense is that even IF (and that's a big if) botulism was present on a potato and we properly pressure canned it...it should die right? so i'm torn on the topic again. I'm about ready to harvest this years potatoes and still trying to figure out if I want to spend a day peeling again. boo! what are your thoughts?

you are smart! this is a great idea....i think one could do that fairly easily...yesterday I was a video where people were moving large amounts of tomatoes with a 2 quart pot (one of the super light ones) since they have long handles so hands wouldn't be burned. we are going to have to try that LethaLee!

hi P.Fox...I have the National Center for Home Food Preservation book...I bought it off ebay because i'm a cheapskate :) you can get it off their website (linked in the description) or just use their webpage recipies and print off what you want, (linked in description). I like having a hard copy on hand because I write notes on the pages.

@@OldSchoolPrepper Oh my goodness thank you so much for replying to my comment!!! I really really appreciate it 😊I’m currently in the process of watching your canning 101 video which I’m already finding to be very helpful. I hope you have a wonderful day! And you are right, eBay is definitely the best way to go lol

hi Dawn are you saying your canner doesn't have a weight or a dial guage? if it has neither than you don't have a canner you probably have a pressure COOKER which is not a Canner and won't work for canning.... look it up via Mr Google or check the booklet (if you still have it) and see if it's called a canner or a cooker

@@OldSchoolPrepper yes it's a canner and has the weight no gauge, I think it's a 10 lbs pressure weight, so do I just change weights for higher pressure?

@@dawnmichellechappuis2816 you can use the canner with just a weight. most people can use 10 pounds pressure, unless you are at 1,000 feet or higher then you will need to increase to 15 pounds. if you are above 1,000 feet and wonder if you can just use the 10 pound weight and just can for longer the FDA doesn't recommend that. here is how to find out your elevation: nchfp.uga.edu/how/general/find_altitude.html and read this on canning at altitude: nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

@@dawnmichellechappuis2816 hi Dawn, how did the canning go? all good?

you are number one and I need to start sending you some sleep remedies that are unusual. How much do you sleep each night?

@@OldSchoolPrepper I'm just not getting up as early and taking a nap around noon

@@CamppattonFamilyCompound great idea! my husband naps too. I am a nigh owl as well....I'm guilty of sleeping in past 8am most days!

I go back and forth on that....USDA still recommends peeling...but it takes sooooo long...I think this year I may not.