These do fry up great. But some canning tips we discovered between batch 1 and batch 2. Batch 1 was mixed reds and yukons, aged 30 days from our garden, cut with the large size FF cutter and all the pieces packed - unfortunately over packed in the jars. Ended up with fair amount of mushy potatoes and many broke during processing. When opened, drained, rinsed and fried they were great but about 1/3 of the quart were broken into smaller pieces and so wasted. Batch 2 was with store-bought Russets that had been matured well for several months in storage. Peeled, cut with FF cutter but this time we didn't include the slivers, edges, and small ends that the cutter leaves. Just the best fries pieces. And the jars were more loosely packed too. They processed great. No mush, no breaking, just several quart jars of nice looking french fries suspended in clear hot water with a bit of salt added. They fry up a nice golden brown, crunchy on the outside, soft on the inside. Definitely worth doing but with home-grown potatoes we suggest Russets and only after storage for a couple of months. Hope this info helps. Dave

Jill - the simple answer is I fudged it. :-) Keeping in mind that with that particular batch they were well aged spuds already (store-bought and over winter stored) so the enzyme-stopping and starch conversion aspects of blanching was nullified by time. That leaves only the heating aspect. While not approved, I decided that given the narrow size and loose packing (both allow for fast heat penetration) in the jars and the hot boiling water the processing in the PC would be sufficient. My choice. What would be a better option probably would be to make the fries and steam blanch them for 2-3 min. before filling the jars. Dave

I stumbled across this one from a zillion years ago. When I was a kid a friends mom used to make this (or something very similar) and I have fond memories of it..... GROUND BEEF AND TATER CASSEROLE 1 lb. ground beef 1 (9 oz.) pkg. frozen cut green beans, cooked and drained 1 can (10 3/4 oz.) condensed tomato soup 1/4 c. water 1/2 tsp. salt 1/8 tsp. pepper 2 c. prepared mashed potatoes 1 c. (2.8 oz.) Durkee French Fried Onions 1/2 c. (2 oz.) shredded Cheddar cheese Brown beef in skillet, drain. Combine beef, green beans, soup, water, salt and pepper. Pour into a 1 1/2 quart casserole. Combine mashed potatoes and add 1/2 can French fried onions. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake uncovered at 350 degrees for 25 minutes. Top potatoes with cheese and remaining onions and bake 5 minutes longer.

I'm not sure. I think he would be suspicious of a new menu item appearing all of the sudden that has fish in it. : ) Flounder is not as meaty as cod or halibut, or as thick/oily as salmon. Unless most of the breading can be removed easily. Maybe a chowder or bouilliabaisse that has other seafood in it. Flounder is not usually used as it flakes apart so quickly. Personally I would re-heat in the oven straight from the freezer to prevent overcooking, breading and all. Maybe lay it on top of a chowder. Especially if feeling so wasteful. Cakes I might add it to a 1/2 lb thick cod fillet. Worth a try. Cakes, croquettes, or chowder. Have you tried getting it into the freezer asap when home and baking in the oven from frozen? It is sold in groceries in the freezer section. Always says 'do not thaw'.