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Oklahoma Gardening

Canned potatoes, yum yum!

8 years ago

We are still enjoying our canned potatoes from last Spring. We did not use any salt, just in case someone needed no salt or low salt because we give food away to many different people.

We canned some golf ball size Kennebecs by just washing them with a vegetable brush then poking them in the jars by hand. I tried a new trick that I read about. It works very well with Kennebec because they can tolerate abusive cooking better than most other potatoes. I cut them into 1/2 inch french fries. The canning process almost completely cooks them. They can be used for mashed potatoes, oven or french fries, potato salad... However, I doubt they would work for home fries.

I blanched and froze some Kennebecs this year too. I just washed some smallish ones then quartered them. I blanched the quarters for 60 seconds in water at a rolling boil. Then I put them in an ice water bath to stop the cooking. I immediately put them in a large freezer bag so that when laying on its side, the bag had only one layer of potatoes. Then they went directly into the deep freeze laying flat. After about three hours, I had half of my freezer well packed with frozen potatoes. I'd estimate about 60#. I ate those first and then started in on the canned potatoes. If you can't tell, I like Irish potatoes.

As I type this a six bean soup with greens, potatoes and bratwurst is slow cooking in the other room. SMELLS GREAT! I need to go test it now.

Johnny

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Comments (5)

AmyinOwasso/zone 6b
8 years ago
We had roasted root veggies tonight. Carrots, turnips, golden beet, parsnips and celeriac. Leeks from the garden and garlic we grew. I had a rutabaga and a red beet, but I ran out of room. Parsnips were excellent and all others were good enough I am considering growing. I got these at Sprouts. Days before they had had parsley root, which I wanted to try, but they were gone when I went back. I have seeds for root parsley, salsify and parsnips which I plan to plant Jan 1st. I assume all root crops can be pressure canned?
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johnnycoleman
Original Author
8 years ago
last modified: 8 years ago
AmyinOwasso/zone 6b(6b),

I have not found any low acid food that can't be pressure canned. Here is the manual for my canner. You will find many answers to your canning questions there. The USDA has even more info. I have also used my canner to cook a tough brisket.

Sounds like you had a very healthy supper. I wish more young people in America would eat like that.

Johnny
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Hello all. Yes, my little guy was proud to hold that cabbage! Had to get that shot quick too, I was afraid he was going to drop it! I always enjoy hearing/seeing pics of others harvests. Since then I've enjoyed more potatoes (they are my fave, have over 70 plants) and last night picked my first handful of bush beans and shelling peas. Zucs are coming along and I see them on our table in about a week. I just wish the carrots would hurry up, they are sooo slow. Brussels are budding and making me drool when I check on their progress everyday. Bon appetite!
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I forgot to mention that I, too, am one to wait a couple hours till I eat breakfast, usually. DH, on the other hand, will practically wake up eating. Sweets first thing are fine for him, too. If I've made some cookies or something, he'll grab one or two as soon as he climbs out of bed. He doesn't get that I'm not hungry when I first wake up, and I don't see how he can stomach eating that soon after waking up. I never liked tomato juice until I tasted my MIL's home made tomato juice from the tomatoes my FIL grew. I was stunned at how good it was. Decades later, and a bit more educated on processed foods, and food in general, I realize why I never liked it before tasting her tomato juice. Quality ingredients, freshly made, without all the additives and the taste of tin can (which the store bought tomato juice used to always come in), makes all the difference in the world. Sally
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AmyinOwasso/zone 6b
8 years ago
Ha ha, thank you Johnny, but I am probably older than you. Gardening started as my physical therapy after having a knee and both hips replaced. I do feel like a newbie, and because I was raised by Minnesotans who ate meat and potatoes and common veggies, I keep trying new things. I also find that things I didn't like when I was young are better now.
johnnycoleman
Original Author
8 years ago
AmyinOwasso/zone 6b(6b),

I have about 800 row feet of rutabaga growing now. I planted them in pretty poor soil. It will be interesting to see how they turn out.

We had a community brunch this morning. Chili con carne and corn bread were served. The chili con carne was made with tomatoes from one of our gardens. The cornbread was made from corn we grew, shucked, dried, shelled, milled and baked. The cornbread recipe calls for heavy cream. That was, without a doubt, the best cornbread I have ever encountered.

Johnny
0
chickencoupe
8 years ago
I bet that was good!

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