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Why?
What's Everybody Canning?
- Thread starter Dani
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Help Support Homesteading & Country Living Forum:
Spuds spoil. This is a great way to keep some if you don’t eat many very often.
ETA: I have to keep them in the fridge and even then they don’t keep well.
.....Canned French Fries.... Now that is an interesting idea... I would have never thought of that..
Would you share the process please... ?...
Would you share the process please... ?...
That's like asking why eat bacon!!!
What @LadyLocust said, but I dry pack because I like the texture of the fries better.
I will have to find the recipe. I will look when I am on the laptop tomorrow morning.
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.
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Weed 
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so do you fry them after you open the jar? Or bake them?
I either bake or use the air fryer.
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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 anywhere
longterm
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I am very interested in the recipe now.
May work short term, but long term is a no. Sorry.
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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
Small batch strawberry jam last night
labeling and dating my home canned goods.
Putting away afterwards.
Putting away afterwards.
Dad brought home several quarts of strawberries from an Amish farm up at the cabin. I’ll be making strawberry jam this weekend. I also took the raspberries I had in the freezer out and I’ll make raspberry jam too.
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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.
I did look. https://www.youtube.com/results?search_query=dry+packing+and+then+pressure+canning
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Anybody else looking into this when "they" finally want to cut us off from water? I know I am now.
Looking into what? (Because yes water is important and they are already trying).
That is one benefit of canning veggies in water. A little extra may help a lot.
Five half-pint jars of strawberry and 5 half-pints of raspberry plus one 4 oz of raspberry.
Pulled some bison and elk out of the freezer to make more room.
Browned it, and canning it up in tomato sauce (just a bit, just enough to can well).
Tastes so good on top of egg noodles.
Browned it, and canning it up in tomato sauce (just a bit, just enough to can well).
Tastes so good on top of egg noodles.
The rest of the potatoes
Refrigerated pickles, put some oak leaves in them to see if that makes them crispy.
I’ve never heard of using oak leaves. I know grape leaves work.
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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They are plentiful around here in South East side too! Let us know how they turn out!
Recipe said let set for 5 days. Wife couldn't wait got into them a few hours ago. Said the were delicious and extra crispy. So I guess the oak leaves worked.
