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Why?5 quarts of dry packed pressure canned French fries. View attachment 155324
Why?5 quarts of dry packed pressure canned French fries. View attachment 155324
Spuds spoil. This is a great way to keep some if you don’t eat many very often.Why?
That's like asking why eat bacon!!!Why?
What @LadyLocust said, but I dry pack because I like the texture of the fries better.Why?
I will have to find the recipe. I will look when I am on the laptop tomorrow morning......Canned French Fries.... Now that is an interesting idea... I would have never thought of that..
Would you share the process please... ?...
They are not fried, just packed into jar with a little garlic salt. No water added, PC'd 40 minutes for quarts. I like the texture more this way.Are those actually fried?
I can potatoes cut like French fries but they are raw and packed in water.
so do you fry them after you open the jar? Or bake them?They are not fried, just packed into jar with a little garlic salt. No water added, PC'd 40 minutes for quarts. I like the texture more this way.
I either bake or use the air fryer.so do you fry them after you open the jar? Or bake them?
I think I am actually going to try this, we have a few rows of potatoes growing and I have not found a great way of storing them anywhereI either bake or use the air fryer.
I am very interested in the recipe now.I will have to find the recipe. I will look when I am on the laptop tomorrow morning.
May work short term, but long term is a no. Sorry.5 quarts of dry packed pressure canned French fries. View attachment 155324
So Dry Can at 40 minutes for a quart? Did you add in a pat of Butter @snappy1? This is what I am seeing now.
I have never heard of "dry packing and then pressure canning.". Apparently it is a thing on Youtube now. I'm not willing to branch out to that. I want long term and these I would think would be short term. I really do hope it works out well for you and your family.No, I did not add butter. I figured that might make it more compliant with gov. regulations. Just garlic salt. PC'd for 40 minutes for quarts.
And it is not dry canning. It's dry packing and then pressure canning. I've been thrown off sites for saying dry canning when I meant dry packing. LOL
Looking into what? (Because yes water is important and they are already trying).Anybody else looking into this when "they" finally want to cut us off from water? I know I am now.
That is one benefit of canning veggies in water. A little extra may help a lot.Anybody else looking into this when "they" finally want to cut us off from water? I know I am now.
I’ve never heard of using oak leaves. I know grape leaves work.Refrigerated pickles, put some oak leaves in them to see if that makes them crispy.
They are plentiful around here in South East side too! Let us know how they turn out!Oak leaves have a lot of tannin In them. Recipe said grape or oak leaves and there is a huge oak about 30 foot from back door.
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