How To Can Red Potatoes - LETS DO THIS!

welcome everybody welcome to homestay at heart today we are canning potatoes [Applause] y'all stay tuned [Music] I have a lot of potatoes right here that I have to kin and my pressure canner only holds seven courts I'm not doing these and pints cuz it's too many to do one kites okay let me show you these potatoes do y'all see this this is a 50-pound bag of red potatoes all right you all what I'm doing is just simply scraping my potato and also what you want to do with your potato if you find any spots on it where it looks like it could be a little damaged then you definitely want to cut that part off okay all right so the first batch is all cleaned up and ready to be cut all right y'all it's a new day and I didn't get them camp last night I was too tired but we're gonna go ahead and get them can right now I have everything all set up pressure canner is over there you do pressure pan potatoes okay all right you also what I have over here I have some kosher salt you can also get the canning and pickling salt as well I have my vinegar for wiping my lids and for putting in my fresh can I have some parsley flakes I have some garlic powder and I have some basil and this is all going in my jars with my potatoes I've already started but we're going to go ahead and get them all done so now the first thing you got to do potatoes cook now and then we're just going to jar just like that we catch a little closer so you can see so now some people like to blanch their potatoes but with these small red potatoes or with Yukon Gold potatoes I find that if you blanch them first they are that they are so mushy in the jars you literally have mashed potatoes in the jar when you blanch them first at least that's been my experience so I am NOT blanching them and as you can see these potatoes are small so I'm not cutting them into really small pieces I'm literally cutting them in half then in half again you see these sizes right here yeah and remember in the I already scrub the skins of the real good so I'm not peeling them because the new there's a lot of nutrition in the skins of red potatoes and in the jar it's going and if you can't potatoes and potatoes the last year's on the Shelf okay they will last years on the shelf and get those in there just let that run inch hit space mark see there and if you find that it sticks up too far just take one out that's all you got to do and put it in another dog take one out and put it in another jar it's just that simple okay all right y'all so now that I have all of the jars done pack with potatoes now what I'm going to do is just add my seasonings to it so I'm gonna start off with my salt where's my son all right let's get the door I'm gonna get in my teaspoon of parsley my teaspoon of garlic powder my teaspoon of kosher salt or canning salt and my half teaspoon of basil get that down in get the lid on and get the funnel there ladle in the water y'all see how simple this is get all this water ladle in and again we're doing a 1 inch head space on this take this off I am going to use my paper towel and vinegar to wipe off the rim of my jar now please check out that the canning please check out that food preservation video where you learn the basics to canning some things please do you all can do this I know you can okay put the lid on that now because I put my seasonings up top or even if you put them in the bottom I'm just gonna flip those upside-down I just like to give them a toss mm-hmm I want to get that garlic and almost spices all through this jar and that's what that looks like okay I'm gonna sit this to the side for a second and grab another jar wiping these off to prevent anything from keeping them to seal 7 quarts of potatoes in the canner and ready to go alright so now what I'm going to do is take my remaining vinegar that I had in this little cup here and I'm gonna pour this down in the water you put vinegar in your water especially if you have hard water that keeps that water from clouding up your jars making your jar all ugly so we get the vinegar in the water that takes care of that so when your doors come out they look beautiful all right so let's go ahead and get the lid on this and get this baby cranking all right so I got this on high heat I'm gonna put my lid on my nipples okay see how its popping in and out that lets me know that my nipple is in good shape nothing will prevent that nipple from popping up when it's time when that pressure builds and my little vent pipe here is not clogged up I could see clean through it right to the other side so there will be nothing clogging this up now I'm gonna get this on make sure that's nice and tight my pot is centered on my eye on high heat this canner now will start to build up pressure and when it builds up pressure then this little nipple here is gonna pop straight up and then this is gonna start venting steam a steady flow of steam and once it starts venting you want to set your timer for 10 minutes and it's going to vent for 10 full minutes okay I'll bring y'all back okay so I'm going to keep on going you got some in the can or building up pressure right now but I'm gonna keep on going and get my next batch of jars ready so that I can have them already done and all I have to do is when those come out these will be ready to go in I would just have them sitting off to the side okay so now these potatoes are all ready to go in a jar I'm gonna do something a little bit different with these next few jars here what I'm gonna do with these is I'm gonna add just a little bay leaf to it I'm gonna put that right down in the center and then I'm gonna add the rest of my potatoes to this jar all right then get the rest of these in and just cut that down and it'll go down it was sticking up kind of high but if you kind of reposition it Pat it down they go on down okay so now got my bay leaf in the center and now I'm ready to start adding again my spices a teaspoon parsley teaspoon of salt teaspoon of garlic powder half teaspoon of basil now we're gonna get some water in it easy peasy lemon squeezy now now that it is venting a steady flow of steam this has to vent like this for 10 full minutes I've already started my timer and set it for 10 minutes once that timer goes off I'll be back and show you what's next okay all right y'all stay tuned it's been 10 minutes and what you do after the timer goes off and that 10 minutes is up then we're going to add on one hour pressure regulator depending on the kind of panel you have it could be a waiter or whatever but we're going to add this to this vent pipe okay and it's gonna start to build up pressure immediately don't burn yourself now for my altitude I am going to be pressure canning these potatoes at 10 pounds of pressure okay this has to build up to 10 pounds of pressure once this gets to 10 pounds of pressure I'm going to start my canning time for the quart size jars and for my altitude 10 pounds of pressure is going to be 40 minutes I'm at ten and a half pounds of pressure I'm going to go ahead and reduce my meat to medium okay and that's going to slow the that's going to slow this down from building up too much pressure you don't want it to do that okay so I'm reducing my meat and as I reduce my feet I will watch my gauge to make sure that it stays at ten pounds alright y'all suck I got potatoes in the canner they got 20 minutes left I got seven more quarts right here ready to go and I've got another 7 quarts right here that I'm about to prepare and another pot full of potatoes so I'm going to go ahead now and just wow those are doing their thing I'm going to just drop some bay leaves down in the bottom of these jars while I'm waiting for those to finish and get the rest of these ready to go okay now and remember you can do this however you like okay so I'm going to go ahead now and just start adding potatoes to these jars just like [Music] [Applause] [Music] all right you all so the timer has gone all 40 minutes is over I'm just going to turn the fire off of this try out the timer turn the fire off and I'm going to let this just sit here now what will happen next is this gauge should go all the way down to zero now you see this nipple in the back here that's still up that nipple needs to fall down before you touch it okay okay so once the nipple is down your gauge is at zero on your canner then and only then can you remove this pressure regulator or your weight okay it is time to get them out of the cannon my nipple is down in the back my pressure gauge is at zero and it's been sitting here for about five minutes so I know it's ready I can just take this off now and then I'm going to say this in every video give this let this release itself first once you release the lid just give it a second and then when you open it open it away from you you do not want steam in your face and you don't want hot water falling on your feet so just open that away right now let's get them out and they smell so good is it big smells so good a job I can smell all of my spices in them they smell good get all of these out and remember my pressure canner holds 7 quarts so this is my first batch of 7 right here coming out all right i'ma let y'all see these do y'all see those delicious jars of potatoes let me pick one up for you so you can see look at that y'all you can see all the herbs and the seasonings in there don't they just look so good mm-hmm look like I put butter in there but I do you do not have to go out and get 50 pounds of potatoes okay you can go out and get a five-pound bag you can go out and get a 10-pound bag or two 10-pound bags you know whatever it is that you want to can up on when you purchase your potatoes get about 2 pounds per quart okay in that away you will be able to kind of gauge it you know a little bit to see exactly how many how much protect you will be able to gauge it to see how many pounds of potatoes you need based upon how many quarts you want to store in your pantry okay so that's gonna do it you all that is it and just to show you the difference these potatoes are canned and you can see this skins are not this bright red color anymore they're more like a light finish pink looking now but y'all they smell so good and they taste good and also remember I see it man you don't want to have like mashed potatoes down in the dog this jar here is cooler so I'm gonna show you this one but do you see that amount of potato in the bottom so that's a very small amount of potato that's in the bottom that looks like it could have just been mashed potato but I found that if you boil these potatoes first you will have at least a quarter or more in the bottom of this of just mashed potatoes and so I did not boil them as you saw I just putting me in rock hat so I hope this video helps you I hope it motivates you I hope it gives you that I can do it spirit you know that to show you that you can can whatever foods you love and you like okay so that's it for today you all thank you all so much for coming along with me on the homestead today where we are canning potatoes I still have several batches to do that I will be getting started on immediately but now you know how to can potatoes I hope this helps you so thank you all so much for watching homestead heart don't forget to give the video a thumbs up and please share this information with everyone and remember down in the description box below will be the complete playlist of food preservation okay so that's it you all thanks again for watching homestead heart peace and blessings to each and every one of you I will see you in the next canning video [Music] you [Music]

Channel: HOMESTEAD HEART

Views: 130,524

Rating: 4.976284 out of 5

Keywords: How to can potatoes, How To Can Carrots, How to make homemade Jelly, How To Can Green Beans, Black Farmers, Black Homesteaders, How To Start Homesteading, How to Process Chickens, How to cook Okra and Tomatoes, How to Raise meat birds, how to use a pressure canner, livestock guardian dogs, how to start a garden, how to grow squash, how to get rid of the squash bug, how to get rid of the squash vine borer, weed free gardening, garden pest

Id: pkPnB9jzr64

Length: 20min 11sec (1211 seconds)

Published: Fri Mar 27 2020