11/7/22

Open can testing of dry-canned potatoes with butter over a year later... and canning more potatoes in these times of food shortages and empty shelves at the grocery

First - just some regular canning of potatoes...  (water and salt)
 
A couple weeks ago I canned more potatoes.  Although I would love to have potatoes at every meal (they are one of my favorite foods and perhaps one of the most versatile foods you can use) we are low-carb and sugarfree most of the time, by choice, so starchy vegetables like potatoes aren't enjoyed as much as I would like.
 
However, if you are alive and breathing, you can't help but notice the food shortages, empty shelves, and supply chain issues we've been living through the past couple years and there isn't an end in sight for at least the near future.  If you have a pressure canner or can invest in one, I sincerely hope you are canning a few veggies (potatoes!) for a rainy day.  Or for every day.  Or for unexpected guests when you need to throw something together quickly.  Or you need to make a meager meal go further...which potatoes are great for!
 

 


UPDATE TO DRY-CANNED POTATOES:    A few years ago I opted to try dry-canning potatoes instead of the typical way of covering them with water.  Just for fun. I ended up doing some plain and others with butter.  I LOVED them.  (I also dry canned apples.)  I researched it first, and did a couple tests to be sure I felt comfortable with the process, but then I jumped in and did a few batches and ended up adding 'dry canning' them to my regular canning.
 
Now, I can potatoes in all sorts of ways because there are so many ways to use them.  Small, diced, chunks, larger chunks, french fry shape, thin wedges... and some traditional water covered, others dry.  Some with butter, some without.  I grab a certain shape or style depending on what I need them for.

I went ahead and saved one of my dry canned potatoes with butter that had been put up in September of 2021 to open at least a year later.  That was this Fall.  A couple weeks ago I grabbed one to use in dinner that night but made a point to take photos first and do a quick review for An American Housewife.   


The seal was incredibly tight and took a bit of work to get off (a good sign).
Inside the potatoes looked fine and smelled... like potatoes.

 
I dumped them out into a bowl and took a good look... and smell.
They were cold, and straight out of the glass canning jar so the butter was still a bit congealed...

 
Here is a close up.
They tasted good and had a great texture and didn't seem any different from the potatoes tested at the earlier marks of a few months.  We were over a year later and the butter canned dry potatoes were perfect.  They went into the crockpot with dinner that night so I don't have a picture of them after they were heated where the butter is melted and they just look like... well, potatoes.


If you have a pressure-canner (potatoes can't be canned safely by the water bath method) potatoes are one of the cheapest and easiest to put up... and in the event of hard times, they are a blessing!


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If you need a pressure canner, Amazon has a huge variety.  They have expensive, nice ones like the All-American brand (which I can't afford) but I have a Presto and it works awesome!  They are affordable and reliable and best of all for ME at least, they can be used on a glass-top stove (because that's what I have).

They have T-fal, Presto, All-American and more.  I only have the Presto 23 quart, which I've had for years and love but if you are an Amazon shopper, you can find the one that is a good fit for you.

 

I use Presto for my glass-top stove but you can choose what works for you.



 

 

 

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