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Thread: Storing whole potatoes - thoughts?

  1. #11
    VIP Member! MountainGirl's Avatar
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    Now deferring to the judgement of horses ~ because Truth comes in 30 round bursts.

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    VIP Member! Chiefster23's Avatar
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    MG. You’re in TX and it’s hot down there. Summers up here get pretty hot too. I can outside on the porch to keep the heat down inside the house. I started using a Coleman propane camping stove. It worked OK. Last year I found an antique Griswold 2 burner cast iron table top stove. It was designed to burn natural gas but I readjusted the needle valves to use propane. It works better than the Coleman stove. And thank god the kitchen is much cooler now during canning season.

    Two days ago I purchased a Ball jam and jelly maker. Just made 4 half-pints of blueberry jam from my blueberry plants. Soon I will be making peach and blackberry batches of jam.

    Sorry. I don’t preserve potatoes. But I do can lots of other things.

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    Little Miss Chatterbox
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    Dehydration with proper storage should keep em somewhat pasably edible for a long time.

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    PISSED OFF Mad Trapper's Avatar
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    Quote Originally Posted by MountainGirl View Post
    That's a good idea, and thanks for the link.

    Our stove is a glass top - and I'll need to research how pressure canners work with those. Your thought about a bigger canner gives me a few ideas too... thanks!
    I've done it on a glass top for 10 years now, not broken yet and that's with a big 22-quart. Hawg must have had bad luck, or good luck so far for me?

    As mentioned in a later post by @Chiefster23, it does suck doing canning inside when it's already too hot in the summer. I found an old commercial grade counter top 4-burner gas stove. It's stainless with cast iron burners and grates, built like a tank. Might be able to do two canners at once? Will be especially good for boiling down gallons of tomatoes to make sauce. Will be first summer canning outside for me.

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    VIP Member! Chiefster23's Avatar
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    I used to make my own spaghetti sauce boiling the sauce down for hours to thicken it up. That really sucked! The house was like an oven!

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  11. #16
    Just this guy Inor's Avatar
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    Quote Originally Posted by MountainGirl View Post
    That's a good idea, and thanks for the link.

    Our stove is a glass top - and I'll need to research how pressure canners work with those. Your thought about a bigger canner gives me a few ideas too... thanks!
    Be careful with the pressure canner on a glass top stove. Our Minnesota house had a glass top stove and I had to buy Mrs Inor a propane camp stove for the pressure canner. It was too heavy for the glass top.

    But pan-fried pressure canned potatoes are the best! They taste more potatoey than fresh.
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    VIP Member! Dwight55's Avatar
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    Quote Originally Posted by MountainGirl View Post
    Thanks Dwight! Good information there.

    I can do pint jars in my InstaPot Pressure Canner. I'd love to learn about your process; do you have any tips or suggestions for doing potatoes? I know I can probably find much on YouTube... but I'd rather learn from someone I know and trust who actually does it.
    As the others have mentioned . . . give up the instapot . . . go get a full size pressure canner . . . pass it up if it has a gauge . . . you only need the jiggler.

    Secondly . . . pass up the glass top . . . they do not get as hot as a regular electric stove . . . I canned on one for a couple years . . . my wife hated the thing . . . so I bought her another one with regular burners.

    Get a small apartment gas stove . . . put it out on the back porch . . . in the shed . . . somewhere other than the kitchen . . . pressure canning will heat you up in a NY heartbeat.

    And just get a copy of the Ball Canning book . . . it will give you the same directions I have . . . it is what I use . . . it and an old Kerr canning book.

    Oh . . . BTW . . . the post man came the other day . . . brought me a Tx letter . . . that was neat . . . thank you.

    Canned potatoes are good . . . just peeled potatoes are better. We keep them as long as we can each winter season . . . then either buy from grocery or open up the canned stuff. Like Inor said . . . they are really good sliced and fried kinda crispy brown . . . great for breakfast.

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    PISSED OFF Mad Trapper's Avatar
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    Quote Originally Posted by Inor View Post
    Be careful with the pressure canner on a glass top stove. Our Minnesota house had a glass top stove and I had to buy Mrs Inor a propane camp stove for the pressure canner. It was too heavy for the glass top.

    But pan-fried pressure canned potatoes are the best! They taste more potatoey than fresh.
    With smoked bacon!!!

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