The Science Behind Dry Canning Potatoes
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- čas přidán 8. 09. 2024
- Should we ignore the USDA guidelines and dry can potatoes? This video provides scientific data to help answer that question.
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Sorry, but I'm still on the fence. When you open an oven door, all the heat that is inside rises out of the oven. Fast. That allowed you to do the hand test and not feel much heat. With the oven door staying shut, that heat stays inside. If you had a large enough oven, I guarantee you could not stay inside with the door closed. Possibly the moister from the potatoes that you find in the bottom of the jar after dry canning is enough to cause steam to transfer the heat. Steam is a darn good median for heat transfer. You are correct that water transfers heat better than air but as a retired fireman, I can attest that air also transfers heat. And dang well! Thanks for a good video. Going to subscribe and keep checking to see what others may come up with in the comments. Thanks!
Right. Mine whether i like it or not steams inside the jar and leaves a couple of inches of liquid in the bottom anyway…i mean the potatoes do contain water. I’d also like an explanation of the number of Amish botulism deaths…as they waterbath EVERYTHING. One of these days you all might not have access to electricity and you’ll have to resort to Amish ways.
I bought a presto digital canner and LOVE it! It’s larger than the one in this video. HIGHLY RECOMMEND!!!
Hello, I am a new canner and I really enjoy watching your videos you’ve taught me so much. But I was hoping you could help me out with a question I was going to dry pack potatoes and I got them already seasoned and tossed with butter but then I saw this video and changed my mind so I decided to cover them with hot water they processed great and all the jars sealed well but now I am questioning if this was safe I mean with the butter and the water I have tasted them and they are great but will they be shelfstable with the butter and water I’m just not sure I hate to throw them away please help🙏🥰
I don’t know all the scientific stuff involved in canning potatoes; I can tell you what has worked beautifully for us. My husband washes them cuts them into chunks coats them with a little oil. Put them in jars with your lids and rings pressure cans them for the amount of time per size of jar. Does NOT put water in the jars. They turn out perfect.
Ps some he peels some he doesn’t.
And some people run red lights quite often, and it works beautifully, and they have never had an accident.
Thank you for making this video!
I alway cring when I pass those videos on dry canning. One woman on her dry canning video snapped at her viewers and said, "to all you canning çops out there, its my kitchen so I do things my way!" Whew! The problem is this, when you video and release it publicly your no longer in "your" kitchen, your in possibly thousands of kitchens. I wouldnt want to have the lives of others on my hands. Thank you for sticking to the methods that are proven and tried! I'm glad your out there!
Gee so very true! It is scary , scary!
Hi Pam, good demo and explanation, however to do a true analysis, wouldn't you have to run a complete dry pressure canning test with your temperature probe INSIDE one of the jars? I'd be super interested in seeing the result of that experiment! Approaching it without any bias, just testing like you did with your Nesco when you first got it. How hot does it get and how long does it stay in the kill zone when dry pressure canning potatoes... Thanks for all you and Jim do! :)
Agreed
I would like to see that, too, if you ever have the chance.
That’s already been done by the USDA, she’s just passing the information along, since so many ignore or are unaware.
I can not find any actual testing results on this - only recommendations, 'may be' dangerous, etc. However, there seem to be many people who use this method and have for years or even generations, and who consume the food preserved this way. So there seems to be evidence in their experience to indicate it is a safe method if done correctly. I cannot find any results to the contrary, so Pam, perhaps you would be the first! (I'm not saying there aren't any testing results, only that I couldn't find any, so if someone else can, please share!)
EXCELLENT EXPLANATION!!! I've never done dry canning - even though it would be easier & quicker - probably because I never saw my mother or grandmother doing that. But your experiment was a great reason for using a liquid!
Pam, as a new person to canning, I want to thank you for teaching us not only the what, but the why for the processes necessary for successful canning. I have learned so much for you!
I'm sorry I meant russet potatoes you taught me so much thank you Pam for all your experience
Thank you again for your scientific viewpoint. Of course wet heat and dry heat are different. Anyone that has been to both Florida and Arizona can tell you that they feel completely different at 80° F.
Thank you! Love that. I could have used that example in the video!!!
I had a similar thought. How many times have people said, "It's not the heat, it's the humidity?" 😉
Amen! 👏👏👏I’m in Az and I die when traveling to states that are high in humidity but temp isn’t as hot as the Arizona temps get! I’ll take dry heat over humidity any day! So your comment is an excellent example how it effect in evaluating the difference in dry canning and wet canning! ❤
I experience the very high humidity here in Southeast Missouri (15 miles from the Arkansas border) The air in the summers here seem to be ‘heavy’ in that it can be labor intensive to breath compared to low humidity. It’s hard for me to explain.
When we travel to areas that have low humidity in the summer, the temperature is high but it feels about 10 degrees cooler than here at home.
Btw, in the early 1900’s this entire region was a swamp. I’ve often wondered if that was a big part of the reason, as to why the humidity is so high here. BUT, it’s prime land for farmers to have good harvest (until last growing season).
@marjoriedanley6131 We lived in Florida for a few years, then moved to the Midwest during a heatwave and drought period. I agree, even the Midwest is hot and humid during the summer, but there was enough less humidity that I was quite comfortable outside despite the heatwave that everyone else who was local found so insufferable.
I’m so glad you covered this!!! I have left so many FB canning groups for this very subject. Someone will say it’s Acceptable and they have been doing it for a long time and then there’s young new canners that get so excited to do it also. I argued until I was sick and just decided I had to opt out of the group. Never have had any subject enrage me so darn quickly!
Good job to you!!
Stagnant air is an insulator and does not transfer much heat. That’s how the insulation in your home walls work. The fiberglass, foam, etc keeps the air from moving and transferring temperature. It also is the same stagnant air in your blankets and clothes, it stops the air from moving. The stagnant air inside the jar is insulating the potatoes.
Excellent video.
Well said.
Check out how hot the stagnant air in your car gets sitting in the sun. Try sitting on the seats.
I got a nesco electric canner only because you tested it. Thank you sooo much!!!! I use mine all the time for everything
Same
I got the Instant Pot Max because of the results of the impressive test Pam did on it.
What would be interesting would be to get another gizmo. In one jar, put dry potatoes with the point of the gizmo inside a potato. In another jar, wet pack, with the gizmo in one of the potatoes, then can them in the same canner and then compare the results..... Not that you should buy another gizmo, but it would be an interesting experiment.
I've seen people can potatoes with skins, put dry beans into a jar with water to can, process milk in a jar.... there are all KINDS fo scary things going on.
I am so thankful to both of you for your dedication and hard work. May the New Year be full of blessings for your and yours!
Ooo, scary…
I know.@@sandradelvecchio6894
I don't even want to think about that! I don't do food testing and am very happy to follow the USDA and others like Ball and the state extension offices who have the kitchens and equipment for proper testing.
Would you ever put dry beans in a jar with hot water to can them? They come out so mushy when fo!lowing all the guidelines.
@@kittyrichards9915she has a very good video on how to safely can beans, without them being mushy.
by the way steam also kills any bacteria no only using water. bacteria only grows if is oxygen present and when it happen is because the jars are not seal or have a false seal.
This is a great explanation! I always wondered why, when we moved to Texas from Colorado, folks here would say “oh that’s a dry heat, wait until summer in south TX!” I thought “isn’t 90 degrees the same 90 degrees anywhere??” I understand now why people say that!
Well, I did what I had to do. Thank God I didn't have too many jars of potatoes. But this water air test wasn't hard for me to understand. So thank you Pam!
The empty jars only took up half a rack in my dishwasher. ❤️
Thanks for sharing, Jim
I had tried it with 3 pints. Potato’s are in the trash and jars in the dishwasher. Thank you for this video. I’ve also searched Amazon for the book you held up and it’s now on the way. Thanks again.
I can no longer trust the USDA.
If you choose. Jim
I would trust the science behind the canning. Other research done by Ball validates the information done by the USDA. Other parts of the government, not so much.
The Ball book does not recommend dry canning potatoes either
I think she's discounting the steam builds up inside the jar.
Hi Pam this is a great video! I cannot tell you how many times I’ve seen people dry canning and they sound very persuasive but I have never been tempted. When I started out pressure canning I was so lucky to come across you and learned about usda guidelines - I’m in the UK. Thank goodness I did or who knows how sick I may have made my family. Thank you so very much❤
Your passion for food, survival, and experimentation is amazing. Thank you so much!
This is one reason why I love your channel. Safety first ! Put them to shame , never ever just take someone’s word for something. Do your own research! And since you have the proper background for teaching , I love the science experiments! ❤️
Bravo! Bravo, Standing Ovation!! 👏🏼🎉👏🏼👍🏼❤️. This is the best explanation of heat transfer I have heard. Hopefully those that NEED to hear this will…and begin to can things safely, especially if they are demonstrating how to can on CZcams! Great job Pam & Jim 👏🏼👏🏼
Thank you so much for this video. I purchased the Nesco canner on your recommendation and have used it twice and I’m so thankful that you’ve made this video using the Nesco. I really appreciate it. Best wishes and blessings to you and your hubby.
I purchased 1 and used it and loved it, purchased another one, loved it, but i dropped the inside pan and it is out of round, so i just purchased another one and will can 100 lbs of meat this weekend. i also, have 65 lbs of potatoes to can....
I absolutely love my Cary/Nesco electric canner. And, as long as I use regular mouth pint jars for pressure canning, it will hold 6 😊
For pints (there's only 2 of us) my Instant Pot Max is fantastic. For quart jars, I have a Nesco and a Presto stove-top canner. I'm loving all the goodies I'm putting up. What I don't can, I dehydrate. Preparedness matters!
I was in the market for a pressure canner this summer after a bad storm took our electricity and I lost food in my freezer. I had always been scared to pressure can. I found the video Pam did on the carey canner. I was hooked. I ordered one the same day. I love it.
Thank you so much for helping people to understand the concept of heat transfer in air vs. water. Another way to look at this concept relates to cooling rather than heating.
Take two identical pots with identical amounts of water in them and heat both till they reach a specified temperature (in food safety class we used 150 degrees, but you could bring it all the way up to a boil). Remove both pots from the heat source and record the temperature of each one. Leave one pot the counter top and place the other in a sink or large container filled with ice water at least equal to the level of the water in the pot. Stir the water in the pots every two minutes and record the time and temperature. Note the amount of time it takes for the water in the pot to get back down to a specified level (70 degrees for food safety classes). Students will be surprised at the time difference between air cooling vs. water cooling.
People who work in food service and have taken a safe food handling certification class know that there are specific time and temperature regulations for the safe cooling foods that are going to be placed in the refrigerator. One of the recommended ways to safely cool hot foods is to place the hot food in a container inside a larger container or sink filled with ice water and to stir the food until it reaches 70 degrees. Like safe food thawing, cooling protocols also important to minimize the time a product is in the temperature danger zone.
Here is a link on safe food cooling protocols regarding cooling hot foods that could be an interesting topic for a future video:
extension.umn.edu/food-service-industry/what-risk-cooling-hot-food
Many thanks to you and Jim for your excellent work promoting safe food handling.
I’d love to see what your temperature probe says! I would love to see that. That would be so interesting and I think it would give a much more accurate answer. Please do that for a dry canning test! 🙏🙏🙏🙏
I do not care for the flavor of canned potatoes. I now pressure can the potatoes, with filtered water in the jar of course, but I add 2 tbsp of organic lemon juice to quarts and 1 tbsp to pints. And yes, good salt. ;D The flavor of the potatoes are "normal" instead of the flavor they tend to get when canned. I found the same true for canning meats. They are still properly pressure-canned, just with a little acid to keep their flavors very good. Thank you for the reason to not dry-can. I never tried it. I would think the potatoes would also turn very dark, besides not be properly canned.
I have the same issue - thank you
Interesting! Thanks for sharing. That sounds like it would work very well.
I hope you know what a true blessing you have been to so many . Myself included. And that camera guy does a thumbs up job .
The second I saw the title I said to myself..Self, this is gonna be good! 😊 No disappointment at all. Thank you for ALL of it. ❤❤❤
I’m glad I found your channel when I started to consider seriously to learn home canning. I had no idea before that the process needed to be so strict and specific to ensure safety. I’m happy I didn’t even attempt this before getting to your channel. Botulism is a scary thing. It’s scarier to know I could have unknowingly been learning from people who promote unsafe practices. Thanks for staying true and I appreciate the way you explain things ❤
I had a cousin survive botulism. A rare event. It plagued his entire life living with the damage it did his body.
How did it happen? It's a terrible thing to experience. So bad it's been considered for use as a chemical weapon.
Pam, I love watching you explain the science behind canning. There are people who are terrified of home canning. I have read that home canning, if done as the instructions suggest, which is actually a simple process if you understand the procedures, is much safer than store-bought food products. Have you heard anything about that?
The sound of jars popping as they seal is such an exciting sound! 😊😁
Brilliant!. But..the US is over the top with 'Germ Theory'. I love the true science for sure. About starchy potatoes canned...here is how I avoid any starch/milky water in my canned potatoes. Rinse, rinse, rinse and rinse again every 20 mins. Put in a large bowl making sure the potatoes are covered with water over night and you know what come next right? Yes, rinse, rinse, rinse and rinse again. This will remove all the starch. The final canned product is fabulous..no milky starch at all. Also the best potatoes to use for canning are, white, red, yams and sweet potatoes. Russet potatoes dont do well at all.
I was curious about the starch and I know rinsing and soaking is the method for French. But canning potatoes has been so controversial. I’m so glad I saw this video and your comment. I’m new to canning and want to can potatoes. I’m afraid they will be mushy. Do they come out mushy? Or do they keep their integrity. I don’t expect them to be crunchy.
I’m concerned about it because of how the potatoes are cooked before going into the jar them cooked again in the jar. Do you have any wisdom on this. Thank you and grateful.
Just like sharing the Gospel, if just one is saved, it's worth it. Thank you for sharing the science so we can make the best choice!
That is so true and beautiful ❤️
I love that analogy !
I started dry canning potatoes and carrots over a year ago and I'm so happy that I did! The flavor and texture are amazing, and we love them.
You didn't watch the video, did you?
Thank you. Your heat demonstration convinced me that dry canning was dangerous. I have to admit that the visual of dry canned potatoes was tempting.before I watched your video.
I stumbled upon a lady on CZcams (who had a lot of followers might I add) who was recommending …WATER BATHING CANNING POTATOES… I read all the viewer comments , and most people were ‘so happy that they were able to waterbath potatoes as they didn’t have a pressure canner’ and were planning to waterbath potato’s from now on. I was so upset about it that I even woke up during the night thinking about it…Thank goodness there are the Pam and Jims on CZcams as well, and I only hope that these beginner canners, who are being taught extremely dangerous canning, somehow find their way to you… Thanks as always. Karen in Australia xo
They water bath can exclusively in Europe 😲, setting themselves up for.... Nothing. They're completely fine. So were the thousands of other canners before the pressure canner was invented.
@@dreamingfool2I was just going to say something similar. It’s entirely American-centric to believe in pressure canning only. Most people in the world have no access and yet have canned all through history.
@@dreamingfool2 Do a web search of "botulim rates in Europe from home canning". You will learn a lot. They are not "fine". Rates are higher there than in N.America, and not all countries are required to report their rates.
@@dreamingfool2 The "tube" doesn't allow posting of links so do a youtube search for: botulism survivor
Take your pick, they're all gruesome.
Absolutely phenomenal video! I belong to a few canning groups in the land of FB and you wouldn't believe how many people provide so much misinformation! I am definitely not a rebel canner and have been canning since I was a child. When I am in those groups and a new canner comes in to ask questions, I always send them to your channel because you explain canning in great detail. Too many people don't follow the home preservation guidelines for canning and they try to "teach" new canners to more or less jump in feet first without doing any research, reading books, watching videos and more.
I greatly appreciate how you teach and add the science into it.
My son loves your videos and you are known as GramPam in our house. He recognized your kitchen counter in the video thumbnail and would not let me scroll past without watching this video first. He can’t read yet.
I completely agree with everything you have shown us. A Canadian canner I watch pressure caned dry blanched potatoes. I found the information from her interesting.
I bought the Nesco because of your previous gadget testing video. I feel confident now that I’m processing quarts of meat for the correct times. Thank you!
The science between types of heat and types of heat transfer is so interesting. My father was an engineer & one machine he used regularly was a vacuum furnace. Image a large furnace where a piece of high priced titanium part was placed, then all the air pumped out to make a vacuum, then heat was created strictly through infrared (like the heat you feel from a fire). The part would get heated directly from the glowing elements and no air transfer. It would take days for the part to cool down until the air is let back in. Fascinating!
Wow😮
Thank you so much for the scientific explanation for canning. I’m 71 and have canned since I was in grade school. Learning from my mom and grandmother. They always practiced very safe canning and I have followed their teachings to the “T”. I love the mechanics of how things are done and why and you explain things so well. I truly hope many who are not practicing safe canning watch your channel and get it right before someone is seriously harmed or die!!! Thanks again Pam😊
I trust you and your experience! Thank you for your skills in teaching in regular people language 😂 enjoy your day❤
Thank you! 😃
Perfectly understandable explanation! I greatly appreciate your taking the time to present such an excellent demonstration. Hopefully, it will stop some dangerous practices.
As the potatoes in the jar in the pressure canner cook, they make their own juice from the water in the potatoes. That water then gets heated into steam. The steam is hot enough to kill any botulism spores, as long as you keep it that temperature for long enough.
Thank you for teaching safe ways to do this AND for explaining the science. I didn't get to learn from my mom and was too young when Grandma would can - though I LOVED watching her.
The help your videos have given me is immeasurable!!!! I can be prone to worry/fear of making errors that would harm my family. Learning from you helps me have the courage to can....I have canned ground beef, green beans, potatoes, strawberry jam and made ghee all because of your lessons!!!! Thank you!!!!!! God bless you and your family!!!!!!!!
I listen to you and always trust your science. Thanks for all the work you put into all your videos. You only want people to be safe and healthy. You and Jim seem to care more for other people than they care about themselves. Thanks again
That wasn't science. That was her sticking her hand in an open oven and her putting her hand in a pot of water. It was a false equivalency. Her babbling about heat and energy was just that...babbling.
It's the object that is being heated that has to reach the desired temperature to eliminate the bacteria. It doesn't make a difference how it gets there. Dry canning should only be done with a pressure canner, (which she uses) and the process takes longer, using higher temperatures. It's actually similar to the process of making powdered eggs and milk, but that is superheated almost instantaneously instead of in a canner.
Before I found you I followed several canning videos, unfortunately I have wasted food and that really bothers me. I am throwing out about 3 cases of potatoes both canned in water with skin on and dry canned without water. Jars and all! Hard lesson to learn but better safe than sorry! Thank you for being a source we can trust. :)
Please don't throw your jars away too! Just dump the food, then sterilize the jar before using it to can again! Glass cannot "absorb" the bad germs. It will be fine to use again. I'm pretty sure Pam would agree to that..... hopefully she'll chime in if not.
there is no reason to throw away your food. Even if all of it is contaminated with botulism toxin, it can easily be made safe by heating the food to boiling for a minimum of 5 minutes (10 to be certain). The toxin quickly denatures from heat and is rendered safe. Please google this before you throw away your food. Both the vegetative bacteria and the toxin are easily destroyed with heat above 80 c. Just boil for 10 minutes and you are safe to eat all of that food that you prepared. It is only the dormant spore that is not killed at 100c and thus must be subjected to pressure which increases the boiling point of water.
Well said, thanks for this video. I've been canning potatoes for over 50 years. And I'll just stick with the way I've always done it, with no fails, ever. Use liquid! If you do it right you won't get a lot of sediment in your jars btw.
Agree. Mine looked great too for the first year. Like all home pressure canned vegetables, they lose their hold over time. Mine did because I didn’t like the taste of them. And didn’t use them. Kept them in case we had a society breakdown. Never happened so never ate them. Exactly like industrial canned potatoes; absolutely disgusting! 😂
At least I know if one follows the correct recipe/process, the food is safe. But IMO, fresh is best! I do follow Ball tested recipe for pressure canned beef stew base though. Hot packed. Only time I use potatoes or carrots from a jar. As an emergency quick meal. I’m lucky to live in a climate where I can store properly cured potatoes until they’re used for planting next season. Or make and freeze mashed potatoes to save space. I don’t even like powdered freeze dried potatoes! I remember visiting a friend’s house as a child having to endure For Mash Get Smash potatoes, tinned carrots and Bisto gravy 🤢
😂
Appreciate the education on heat transfer. I’m looking forward to the video on flat sour.
Wow! Great experiment between air and water. I love the “why”.
We had a bumper crop of potatoes, 300 pounds. We have enjoyed them since harvest and now past their best. I have canned +50 pints and dehydrated a lot of slices for scalloped potatoes. Still 3 banana boxes to go. Time to plant this years crop.
Wow! A never-ending cycle!
Thank you so much for sharing your professional and certain facts to canning. I was excited and planned to air can potatoes. Now, I see that that is not a certain way to can. Thank you for sharing.
Glad it was helpful! Jim
If you want dry preserved potatoes you can blanch and then freeze them and fry or roast them from frozen this way they come out really nice. Thanks for your scientific explanation!
Thank you so much for this. I keep telling people how dangerous it is, and the worst I have seen is dry canning potatoes with the actual skins on! Too many make canning vids with no experience, and I have also seen canning videos of people trying to sound competent while (lying to their viewers) while pressure canning by filling up the canner with water to the top!
How about you send me a link (so I know you have researched, because I’ve already read it) how many cases of B there have been in recent years, how many are food born, and even better not linked to commercial foods. You will find out as I did there are possibly 1-2. Maybe. And those aren’t deaths. Those are cases. Go ahead.
Hi Pam, I too have seen the videos on dry canning potatoes and they are intriguing. However, as a retired nurse with a masters in science, I always do my best to error on the side of caution. I wanted to do some research first. I felt it was too good to be true as the old saying goes and luckily your video popped up in my feed. Thanks again.
Thank you- this was very interesting. And the pop of lids is such a satisfying sound!
Good illustration! I also appreciate your gentle way of referring to those who do it risky. People just need to be careful about what they see on the internet. Thank you.
Many, many, many years ago I quoted something to my mother from the newspaper. She told me to question everything; just because words are in print or said on TV does NOT make them true. Her lesson applies to the internet too! You are spot on!
Thank you! Thank you! I did dry canning this fall of one canner full. We haven’t opened any, so I’m going to give them to the garbage!!!
I'm so glad I decided to research this method of canning potatoes, before I did it. I don't use canned potatoes that I buy from the store in the first place all that often. So I think I'll just stick to buying them fresh and only buying a can or two as a breakfast potatoe . Its only me here , so thank you for your time and effort to keep use new canners safe. 😊
I'm so glad you did this video! I'm a new prepper, and I'm learning, and this was a great learning video! I want canned goods to last years if need be.
They do have a shelf life, so be sure to work in rotating your canned goods. We go through ours about every two years and are constantly replenishing to keep the food as fresh as possible. That said, I found a 12-year old pint of our home canned hamburger and opened it. It was fine and we ate it for dinner! LOL
Anytime I watch someone other than the Cantrell’s can something I always check back with rosered to see if their information contradicts or is different. If Rosered doesn’t have a video on it I’ve learned from Pam to go to the science so I check the approved canning recipes.
I’ve always really enjoyed your videos, but I really really love this one. Thank you so much for showing the differences in the air and water temperature composition. I am 41 years old. I am sure this is like eighth grade science, but I had no clue. Thank you so much for such an educational video. You guys are awesome.
Hi Pam, love the demonstration! I'm sure some people would ask you to test dry canning potatoes with your gadget, but the rest of us know better than to even think about it!🤣❤
But she should
The USDA has done this for us. She’s just teaching the science behind what they found.
I would like to see the chart it creates. Could be interesting.
I love your science explanations and I thank you for taking the time and going to the trouble to help us understand why safe canning is necessary for our survival!
“Please Can Safely “ should be your tag line! Thanks for sharing all your experience and knowledge.
Excellent, excellent, excellent. I just happened to have potatoes on the counter waiting to be canned today. I decided to do some more research on the optimal method. Like you, I have been intrigued by the plethora of videos recommending dry canning. I love your demonstration elucidating the vast difference between the transference of air temperature and water temperature. Couldn't be more clear. You've done us all a service. Thanks so much.
Excellent content, I wish more people would consider the science in home food preparation. Personally I didn’t like my canned potatoes but perhaps it was the variety of potato. I keep potatoes in cold storage. I will be freeze drying them in the next month so hopefully no waste and sprouted potatoes.
Yukon gold potatoes can best I am told, perhaps it was like Pam said, rinse to get starch out , I will be trying this!
@@pamharkins4601 good to know, I used reds and did the whole rinse and blanch thing. Not impressed.
Thank you so much for this video. I have been watching several videos on dry canning potatoes. I was very Leary about canning this way. Now I will never dry can them.
Pam, I look to your experience and in depth knowledge of canning to guide me in my canning for my family. Thank you. ❤
Excellent demo! You make things easier to understand. That's why I only stick with you!
We appreciate that! Jim
Thank you, thank you, thank you! I’ve been curious about this-seeing many people online dry canning. This was exactly what I needed. You answered every one of my questions and some I didn’t know to ask! ❤😊
I so appreciate your videos and explanations! I alwach your video before I start a canning session, it/ you always remind me to not be sloppy or take short cuts. I really appreciate that! It really helps me say my prayers and do the best job I can for my family and my self.
Thank you and Jim for all you put into making these wonderful videos! God Bless!
Can you explain why it’s OK to dry can chicken, commonly referred to as “ugly chicken?“ I am going to be doing chicken again and looked up USDA guidelines, which OK dry canning chicken. I do understand. It makes its own broth during the cooking process inside the canner, whereas potatoes don’t produce any liquid. Is that the difference?
Because the chicken is so full of its own juice that it pretty much covers the chicken up
Yes, you are correct--chicken releases its own moisture during canning, which seems to be enough for the USDA.
@@RoseRedHomestead Thanks for confirming!
And, that is why you have to add liquid to already cooked chicken, when you are canning it.
Then why can we dry can chicken? I love your channel as I am a Family and Consumer Science extension agent, you provide so much knowledge!
You are not dry canning chicken! Raw chicken makes its own liquid as it cooks, as do other raw meats. Already cooked chicken requires liquid. Potatoes don't make their own liquid.
Thank you so much for this video! I have canned potatoes, but in water. But some videos I have watched look so good. Thank goodness I have stuck to my old ways!!
My quarts of potatoes are about ready to pull out of the Nesco canner. The only thing I didn’t do accidentally, is soak my potatoes in water twice but I did soak them the first time, after dicing them, in ascorbic acid. Then clean water in the pot. I hope they are as pretty and clear as yours.
Darn profs, ruining our fun and saving our lives!
I truly adore you!! You saved me from dry canning potatoes ❤️. They looked so good I was drawn into the temptation….your science and explanation sealed my decision to never can that way😊
You are so welcome! Jim
Maybe try a firmer baking type potato like russet. I canned them and had no problem with firmness. They make great roasted homefries!
I need to hear this one.
I was unaware of dry canning technique. Good to see why I wouldn't want to adopt it. I had bought some Great Value brand canned potatoes and one family member complained of the taste. So I home-canned some potatoes, cooked them, and the same family member asked, "Are these canned potatoes?" Her palate obviously detected something that the rest of us just weren't sensitive to.
Lastly, Before I moved back to the gulf coast 8 years ago, I donated my winter coats because it rarely got below 30 degrees on the coast. My first winter back, I found my teeth were chattering at 45 degree F days. Wet-cold is brutal. The humidity is no joke. Had to run out and buy a true winter coat. I know your point was more about wet-heat vs. dry-heat but it did remind me of the opposite situation of wet-cold vs. dry cold and the lesson I learned.
Once a teacher, ALWAYS a teacher! Retired or not. We planted potatoes user straw this year & had great success. No way I’d take a chance at preserving those precious potatoes inappropriately. I’ve been canning for 30 years though too.
Pam, Im 69 yrs old, put out a garden for the first time and bought myself an electric canner. I have learned so much from your videos and love knowing the science of it. Im a retired critical care nurse, so science is my jam. I have seen many videos where people can meat without adding liquid "because meat mzkes its own juices" Is this also unsafe? I havent tried canning meat yet, still getting my feet wet with fruits and veggies. Thank you for all you two do to promote safe canning.
I am so glad that I saw this before wasting time and product. Thank you.
Thank you, thank you, thank you. I just started pressure canning in January. I have seen several videos about dry canning, but I'll take a pass now, thanks to this video. Please keep posting and educating us newbies!
Great video & explanation. Thank you for sharing.
I nearly did not view this video because I read the title as advocating dry canning. I was surprised that your content was to the contrary and I was relieved.
Thank you for a very informative video regarding canning potatoes. I learn so much from your videos.
I’ve been pressure canning for several years now and I just saw a video on dry canning potatoes plus she poured butter over them. I had red flags 🚩 going off so I thought I’d check to see who else was doing this and your video popped up. Thank you so much for your demos and backing up what you where saying with science.
What are the best potatoes to can? Russet potatoes, white potatoes, etc.. I love that you explained the science behind everything to keep us safe. Thank you!
Good morning. My favorites to can (in order) are Whites, then Reds, then Golds. I will can Rusetts only when canning Potato Soup base, or if they will be used when making potato soup as they have the most starch. The white & red, & gold hold up the best for canning as chunks, thick slices or french fries. I find myself canning red more than anything. Happy canning!
Very good explanation- THANK YOU. I think the open door mixed the air quickly however I “heard” via this explanation the difference in air heat versus liquid heat. You’re both the best!
Thank for sharing this information. I would never dry can because it’s not in the approved books.
I have seen some of those videos on dry canning potatoes, and while I find them interesting, the health of my family is too important to take the risk. Thanks for explaining the proper way to can potatoes. Whenever someone asks me to teach them how to can, I refer them to your channel because you explain things so much better than I am able to, and you always teach the right way.
I also pressure can butter, the USDA disapproves-but raw pack cold meat is ok. USDA is not perfect, but it does have it's uses.
I think an even stronger argument against dry canning is that a trapped pocket of air- especially when vacuum sealed , as would be the case when pressure canned - essentially becomes an insulator rather than a conductor. For example, think of the pocket of air trapped between the panes of glass in a double or triple pane window
Have you ever tried to debate this with a rebel? I did once, and finally just decided to leave the canning group altogether because so much bad advice was being given to new impressionable canners. And the main reason they do not follow USDA guidelines is because the USDA is a part of the government and they will not trust anything the government says or does! The second reason is, “my ancestors did it this way and none of them died from botulism. The Amish can this way and they have for 100’s of years and you never hear of them dying from botulism”. It just scares me to no end. Thanks for your guidance and following the rules and telling us why we should follow the rules.
Thank you for this video! I learned to let my potatoes soak to get rid of the excess starch. I did not know that when I canned potatoes before. I bet they will be wonderful!
Thank you SO much for your scientific approach and explanation. Invaluable! The potatoes look delicious and the water in the finished product looked very clear. Linda, Quebec city, Canada
Excellent explanation, it’s always hotter in the summer with high humidity
Oh Pam I am so grateful I found you and Jim
I can not imagine my canning journey without you guys
Every time I come across those who ignore the safe rules of canning I just shake my head and think about you
My heart sank a bit when you announced a few videos ago you and Jim would be around another year because I’ve never thought about you guys retiring from you tube I absolutely dread the day I can no longer pull up you tube and you guys aren’t there.
I need to find a way to save every single video you have or will ever produce.
I can not sing your praises enough I truly depend on you guys
THANK YOU
Take Care
May the Lord continue to bless and keep you guys
❤
Arizona in August vs N Carolina in August Dry heat vs Humidity Humidity is always worse
Absolutely!
I love learning from you! Thanks for explaining the science behind it!
This was such an EXCELLANT way to teach this!!!!!! Thanks Pam. When science is brought to an easier understanding for us the 'light goes on'!