teacozy Posted June 27, 2008 Share Posted June 27, 2008 I made some green beans with new potatoes for supper last night and it got me wondering...can you can them together? I've never seen a recipe for it but then I'm new to the canning thing. Quote Link to comment
Dee Posted June 27, 2008 Share Posted June 27, 2008 I've never done it teacozy but I'd think if you'd process it for the longer item, which I think is potatoes, it wouldn't be a problem. There will probably be someone around here soon that can give you an answer for sure. Quote Link to comment
Virginia Posted June 27, 2008 Share Posted June 27, 2008 I have done it, and it is OK. Potatoes are never as good as fresh, IMHO, but still good for a change. Quote Link to comment
Violet Posted June 27, 2008 Share Posted June 27, 2008 Yes, as long as the potatoes are peeled. All potatoes must be peeled since that is where the botulism bacteria is. Even scrubbing is not enough. Do not raw pack this product. Do not use cooking liquid for canning since it will contain too much starch. You can add some green beans to this, as well. Process for the method and time for the potatoes. CANNING POTATOES Potatoes are easy to can at home using these canning instructions. They should be peeled and have the eyes removed for canning. If you put them in water with a little ascorbic acid after peeling, it will prevent discoloration. Wash, peel and remove eyes and place in water with ascorbic acid solution of 1/2 teaspoon per gallon of water. May leave whole or cut into 1/2" cubes. Drain Potatoes. Blanch cubed potatoes for two minutes and whole potatoes for ten minutes. Drain again. Put canning salt in jars. Canning using hot pack method with 1” of headspace. Pour fresh hot water over potatoes, maintaining 1" headspace. Processing with a Pressure Canner 35 minutes for pints, or 40 minutes for quarts, at 11 pounds, or 10 pounds for a weighted gauge. For elevations above 1,000 foot level see Altitude Time Adjustments. After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally. Quote Link to comment
teacozy Posted June 27, 2008 Author Share Posted June 27, 2008 Thanks guys. I have a big weekend of canning planned. Got my pressure canner, got my jars, I'm ready to rock and roll. I've only ever done water bath canning before so it will be an adventure! Quote Link to comment
Violet Posted June 27, 2008 Share Posted June 27, 2008 If you have a dial gauge canner be sure it is tested for accuracy before you use it. The dial can be off by as much as 4 lb. right out of the box, meaning it is bad and would have to be replaced. If you have a weighted gauge canner, you are good to go. Happy canning. Quote Link to comment
teacozy Posted June 27, 2008 Author Share Posted June 27, 2008 Thanks Violet. My canner has a weighted gauge. I have been eyeing the All Americans but kept procrastinating because of $$$. Finally decided that a Walmart Presto canner was better than no canner at all. Quote Link to comment
Violet Posted June 27, 2008 Share Posted June 27, 2008 Presto will last you for years. I have had my first one for 33 years. I have only replaced the gasket once and the gauge once. Mine is a dial, but have also added a weight set recently. Works great ! Have fun and hope you can a lot of good things ! Quote Link to comment
Jasminegirl Posted June 29, 2008 Share Posted June 29, 2008 We use to can only beans, only potatoes, and some mixed many many years ago. They always did great. Quote Link to comment
Guest green beans ham potatoes Posted May 20, 2017 Share Posted May 20, 2017 anyone do green beans , ham and potatos together? Quote Link to comment
Annarchy Posted May 25, 2017 Share Posted May 25, 2017 On 5/20/2017 at 10:34 AM, Guest green beans ham potatoes said: anyone do green beans , ham and potatos together? I'm bumping this. Hopefully one of our more experienced canning folks can answer your question. Quote Link to comment
Mt_Rider Posted May 25, 2017 Share Posted May 25, 2017 Most of the time I hear not to can potatoes [or any starch like rice, noodles, etc] with anything else. They bleed away their starch and make the fluid too thick. Changes the safe canning times. "Thick" means you need longer at the high temperatures to kill the bad microbes. But you can can potatoes separately. Then put them into the mix when you cook what your'e having for a meal. MtRider Not as up to date on this as others..... 1 Quote Link to comment
kappydell Posted May 31, 2017 Share Posted May 31, 2017 It can be done, they are all pressure-canned. Just can for the time for the longest processing ingredients, in this case the meat. BUT texture will suffer on the potatoes especially. I'd can them separately. 1 Quote Link to comment
The WE2's Posted June 1, 2017 Share Posted June 1, 2017 Not a pro, but I wouldn't can potatoes with anything else. Why? I might want to do something with them (like potato salad) that I don't want any other taste. Quote Link to comment
Jeepers Posted June 1, 2017 Share Posted June 1, 2017 (edited) I do it all the time for soups and stews. Here are two very bad pictures; one of my chicken soup. Chicken, carrots, potatoes, corn and peas. Probably some onion in there too. And a jar of my potatoes, smokie links, green beans and onions. Both pint jars. Pictures are horrible I know because 1. I don't know how to properly use the camera inside and 2. It's almost 7:00pm and getting dark. Edited June 1, 2017 by Jeepers I should have said my chicken vegetable soup. 1 Quote Link to comment
Jeepers Posted June 1, 2017 Share Posted June 1, 2017 Yet another really bad picture of the opened jar of potatoes, sausage and green beans that I just opened for supper. 1 Quote Link to comment
snapshotmiki Posted June 2, 2017 Share Posted June 2, 2017 You just pc for the time for the meat, right? Looks good! Quote Link to comment
Jeepers Posted June 2, 2017 Share Posted June 2, 2017 Miki, yes. I precooked the chicken. The little sausage links came from the store precooked. I cut them in half. For my elevation I canned the pints for 75 min. at 10 pounds of pressure. Quarts would be for 90 min. at 10 pounds of pressure. I layer my soups. I don't precook my carrots or potatoes for soups. They turn out too mushy. They get cooked in the pressure canner though. Also I only use Yukon Gold potatoes. They stand up a little better in canning. I can stick a fork in them (from the soup) and they don't fall apart and they are not grainy. 1 Quote Link to comment
Jeepers Posted June 3, 2017 Share Posted June 3, 2017 About starch in canning potatoes, most people put them in a bowl/pan of water as they are peeling and chopping them up to keep them from darkening while they work on them. As they soak in that water some of the starch is being leached out. After I get all of mine done I let them sit in that water 10-15 minutes then drain and rinse them. Quite a lot of the starch goes down the drain and not in my jars. Not all...but a good portion. What I usually do when I'm going to have a big canning day is to prep my veggies the day before and store them in the fridge over night. I keep the potatoes in water and dump and rinse them on canning day. Doing one canning session over 2 days really helps my back and neck and I don't dread it as much. I love to can but my body doesn't always. I do have some pint jars of potatoes that I canned but I use them for frying with a little onion and bacon grease. Also, why I can things together instead of separately is because I'm only feeding myself. More than a pint of any one food would be too much of a meal for just me. About the only thing (that I can think of right off the bat) that I mix together is my beef tips with mushrooms and onions. I will pour a pint of those over some cooked noodles or rice. 1 Quote Link to comment
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