CAN YOU KEEP POTATOES IN THE REFRIGERATOR RECIPES

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CANNING POTATOES ~ HOW TO PRESSURE CAN POTATOES AT HOME



Canning Potatoes ~ How to Pressure Can Potatoes at Home image

Canning potatoes in a pressure canner is a simple way to preserve potatoes at home for long term storage. Home-canned potatoes will keep for years at room temperature, without the electricity required for a freezer.

Provided by Ashley Adamant

Total Time 2 hours

Prep Time 1 hours

Cook Time 40 minutes

Yield 1

Number Of Ingredients 2

Potatoes (see notes for quantity)
Canning Salt (optional ~ 1 tsp per quart, see note)

Steps:

  • Place two large pots of water on the stove and bring them to a boil.  One is to pre-cook the potatoes, and the other is fresh, clean water that will be used as canning liquid in the jars.  Important: Do not re-use cooking liquid from the potatoes for packing.
  • While the water is coming to a boil, prepare your potatoes.  Peel the potatoes, and chop any large spuds into 1 to 2'' pieces.  Smaller potatoes under 2'' in diameter can be left whole, but still must be peeled.  Place the potatoes in a bowl of water and keep them submerged to prevent browning while you work. 
  • Once the water is boiling, place the potatoes into the water and pre-cook for 2 minutes (for 1'' cubes) or 10 minutes (for whole potatoes about 2'' in diameter).  Strain the potatoes after cooking and discard the cooking liquid.
  • Pack the cooked potatoes into canning jars (pints or quarts, quarts recommended for efficiency). Leave 1'' headspace. 
  • Cover with clean, boiling water and add 1 tsp salt per quart (optional). 
  • Wipe rims and apply 2 part canning lids, tightening to just finger tight. 
  • Place your pressure canner on the stove and add about 2'' of boiling water to the bottom from the clean boiling water pot.  Insert the canning rack that came with the canner, and then load in the hot jars into the pressure canner.  
  • Close the pressure canner and allow the steam to vent for 10 minutes before fully sealing with a canning weight.
  • Allow the pressure canner to come up to pressure, and begin timing once the required pressure is shown on the gauge.  When canning potatoes under 1000 feet in elevation, set the pressure canner to 10 pounds pressure and process for 35 minutes (pints) or 40 minutes (quarts).  For other altitudes and when using a dial gauge pressure canner, see the table above for the appropriate times/pressures for canning potatoes.

THE BEST CRISPY ROAST POTATOES YOU’LL EVER MAKE - A FOOD ...



The Best Crispy Roast Potatoes You’ll Ever Make - A Food ... image

These crispy roast potatoes are the perfect combination of crunchy and fluffy.

Provided by Laura

Categories     Side Dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 6

4 medium russet or Yukon Gold potatoes ((about 2 lbs))
1 1/2 teaspoons salt (divided)
1/4 teaspoon baking soda
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon rosemary (finely chopped (optional))

Steps:

  • Pre-heat oven to 425 degrees F (215 degrees C).
  • Peel and chop potatoes into 1" to 2" chunks.
  • Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
  • Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
  • When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
  • Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
  • Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
  • Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
  • Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.

Nutrition Facts : Calories 461 kcal, CarbohydrateContent 77 g, ProteinContent 9 g, FatContent 14 g, SaturatedFatContent 2 g, SodiumContent 1903 mg, FiberContent 6 g, SugarContent 3 g, ServingSize 1 serving

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  • Allow the pressure canner to come up to pressure, and begin timing once the required pressure is shown on the gauge.  When canning potatoes under 1000 feet in elevation, set the pressure canner to 10 pounds pressure and process for 35 minutes (pints) or 40 minutes (quarts).  For other altitudes and when using a dial gauge pressure canner, see the table above for the appropriate times/pressures for canning potatoes.
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