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potatoes canned or frozen

10 years ago

would just like opinions on which way you use your canned or frozen potatoes. We like to simmer new potatoes in butter salt pepper and sometimes add a little dill. Just wondering if the canned ones come out mushy. I see french fries for the canned. What do you do with your frozen ones?

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Comments (10)

kai615
10 years ago
I don't freeze any of ours, I only can diced. But I LOVE the ease of opening a can of potatoes and making home fries in the morning, or tossing them into soups or chowders (or as my parents from MA say and now my kids because they think it is hilarious.... chowdaas).
dgkritch
10 years ago
I've made "brown and serve" ranch fries.
Roast the potatoes for about 20 minutes, freeze single layer on a cookie sheet, then bag them up.
You can take out what need later and brown them right from the freezer.

Deanna
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Here's some of my tricks from the cottage where I often have 15 or more ! Number one rule , keep it simple and try and minimize actvity in the kitchen or it will be bedlam! Breakfast: For each breakfast put out a selection of fresh fruit and cereal for the light eaters. A choice of juices and of course fresh coffee! Day 1 - Make ahead breakfast strata or overnight french toast served with sausages you have cooked previously and then reheat in the microwave. Make the strata/french toast the day before your company arrives. Day 2 - Assortment of sweet breads (like banana nut loaf), coffeecake and muffins. Make the breads and muffins ahead and freeze them. Or buy them at a good bakery. Day 3 - Baked ham slices and scrambled eggs with toasted English muffins. Bake the ham ahead , slice and wrap in foil. Warm in the oven when ready to serve. To make a bunch of English muffins at once, split them and do them under the broiler...watch them! Do the eggs in big batches in the microwave. Serve with salsa or chile sauce and preserves. Lunch Day 1- Assorted cold cuts and large rolls. Plates of sliced onions, lettuce, sliced tomatoes. Lots of assorted pickles, a few different mustards and of course mayo. Let them build their own sandwiches. Cole slaw purchased from the deli on the side. Day 2- BBQ burgers and Sausages, buy good frozen ones and make up for it by having lots of condiments! In addition to the mustard, relish and pickles have, roasted peppers,sliced tomatoes, onions, sauerkraut, hot peppers etc. Day 3- Chilled soup (can be made a few days ahead) an assorment of cheeses and a salad made from mesclun (a mixture of baby greens that comes pre mixed and can be bought in most grocery stores) drizzeled with your favourite vinagrette. Dinner: Stick with buffet!! If you have a BBQ try and do the meat outside. Day 1: Baked Ham (used the leftovers for breakfast), baked beans (I have an easy make ahead recipe), cheesy scalloped potatoes( this recipe can be frozen and reheated)served with a mixed vegetable salad. Day 2: Lasagna and a Ceasar salad with some great fresh breads. Make the Lasagna's ahead and freeze. Make a meat one and a vegatarian one for variety. Day 3: BBQ or roasted pork tenderloins. Marinate them in soy sauce, garlic, honey and ginger for a few hours. Really easy on the grill but works just as well in the oven. Oven roasted new potatoes that have been quartered, drizzeled with olive oil and sprinkled with rosemary. Serve with grilled mixed vegtables....red and green peppers, onions, beans..whatever. Cut them up in advance and bag them, on the day you want to serve them marinade them in olive oil and balsamic for a few hours. Throw on the grill while the pork tenderloin is resting, they only take a few minutes. This meal is a great outdoor meal. Serve some nibblies and drinks while everyone mingles around the grill. Lots of fun! Day 4.....make reservations!! Most of all relax and enjot the family! Hope it works out! Sharon
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Sure. Sherry is Sheshebop, long time member here, but she doesn't post much anymore. I made this one for my annual soup party a couple of weeks ago and there were no leftovers! Beef Barley Soup (Sherry-Sheshebop) serves 8 1-1/2 lbs. boneless beef chuck 6 cups beef broth 2 cup sliced celery 2 cups sliced fresh mushrooms 1 cup sliced carrots 1 medium onion, chopped 1 tsp. salt 1 tsp. dried rosemary, crushed 1/2 tsp. pepper 1 clove garlic, minced 1 6 oz. can tomato paste-I only use 3 oz 1 cup quick-cooking barley I use regular pearled barley Trim fat from meat, cut into 1/2" cubes, and brown in olive oil. In a Dutch oven, combine the meat, broth, celery, mushrooms, carrots, onions, salt, rosemary, pepper, and garlic. Bring to a boil; reduce heat. Cover and simmer 1-1-1/2 hour or until meat is tender. If necessary, skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about ten minutes or until barley is done. You could make this in the crock pot, and then when you get home, add the barley and tomato paste and heat for 10 minutes on the stovetop until the barley is done. This soup will also freeze well. Freeze in 1 cup portions for a fast, hot lunch. Just micro for about 5 minutes until thawed and hot Linda
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I have no problem with mashed potatoes or stuffed baked potato, which is seasoned mashed potatoes in the potato skin. I think that the butter, milk, and cheese keep the potato flesh nice. Potatoes in soup or anything else turn nasty in the freezer. I, also, cook baked potatoes at high heat in the oven, but I will cook only one or two at a time, just what I need for that meal. They are not good left over, even in the frig. If I cook more, it is to make the twice baked stuffed potatoes as a planned leftover/freezer meal.
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digdirt2
10 years ago
Agree the frozen ones makes great seasoned roasted potatoes, they can be made into home fires either cubed or sliced, frozen at french fries or seasoned steak fries, shredded hashbrowns, tossed in the crockpot with a pot roast, of lightly boiled.

Canned ones (rinsed) can also be used for all the above.

Dave
misskimmie
10 years ago
I like canning potatoes for quick meals. Having only one freezer, space is always a premium. I will pan "fry" some canned potatoes in a little butter and oil, add chopped onion and a jar of my canned chicken. Season with salt, pepper garlic powder and parsley for a chicken-hash supper.
myfamilysfarm
10 years ago
Ok, someone take me thru the steps for canning new potatoes that actually tastes good (not mushy) when come out of jars. I always have more new potatoes during season that can eat immediately and hate to throw them away.
digdirt2
10 years ago
Ok, someone take me thru the steps for canning new potatoes that actually tastes good (not mushy) when come out of jars.

The problem is you are trying to can NEW potatoes. Doesn't work because the thin, immature skins allow
rapid moisture loss, are almost impossible to peel so pathogen levels are high, and they are too high in sugars. You can can them but they will be mushy. Plus the variety makes a big difference. Some varieties hold up to canning much better than others - new or aged.

Most canning instructions call for well-aged or mature potatoes as mature/aged potatoes have converted their sugars to starch and the skins have toughened and are easily peeled for canning.

If you have too many new potatoes to eat why are you digging them so early.? Just harvest enough to eat and leave the rest to mature.

Dave

Here is a link that might be useful: NCHFP - Canning Potatoes
myfamilysfarm
10 years ago
I sell them, and you never know how many will sell.

I'll use the 'storage' potatoes, well-cured when I do try. I haven't yet, but trying to gather information for the future.
What variety have you found that cans the best for you?
4squaregardener
10 years ago
Russett potatos have a lot of starch in them, thus soak in water to help leach it out. (personally I soaked them overnight) I add a bit of lemon juice to the water to keep them from turning brown. I am not putting my jars into any county fairs so even a little cloudy is okay for me. They still taste delicious. They stay firm enough to be used as homefries. I have not tried any other variety yet, but only because I canned a huge amount of russetts. I hear that other varieties such as golden turn out very nice and are not near as starchy. As for the purple potatoes.... I have no clue. Part of me thinks that the color would leach, (like beets) but I could be wrong.
myfamilysfarm
10 years ago
Thanks 4square, that's what I want to know. I can buy several varieties during the summer fresh from the farmers. I didn't realize that just soaking would help remove some of the starch. We usually use Red potatoes, since they have less starch and are better for diabetics.
psittacine
10 years ago
We only use reds or purples for the same reason stated by myfamilysfarm above, I'm diabetic. We've discovered we really like using the canned reds for quick potato salads in the summer when we do extremely minimum indoor cooking. I've not canned purple potatoes yet so I don't know what their texture will be like. We grew them for the first time last year and really enjoyed eating them. Anyone here able to compare them to reds texture and useability in canned form?

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