With harvest season here, I need to start canning the food I’ve grown. I do not have a pressure canner, so I need to use other methods to can. I tried using the method below on some potatoes but they only stayed sealed for a day; I don’t know if I didn’t heat the jars and lids enough, or if I shouldn’t have unscrewed the lids and leave only the tops or what. What’s your advice on canning?
RW do not can non-acid foods in a regular canner. You run the risk of botulism!!! The only way it is safe is if you pickle them with good pickling vinegar. A hot water canner does the job for high acid fruits and tomatoes but I always add a tablespoon of lemon to each jar of acid foods like fruits and tomatoes. Just to be safe. The boiling water must be at least one inch above your jars as you process and follow the instructions on how long to process. Quarts usually 10 to 20 minutes as I recall. Pints 5 to 10 depending on what you are canning. If jars don't seal you've got to reprocess. I think you could pickle potatoes but don't don't just can them. Hope this hrlps.
It's already been said that only acidic food can be canned using the water bath method. Like, pickles, jams. jellies and tomatoes. With anything else, you might try freezing it.
I don't know. All I remember is my mom canned (mason jars) green beans, peaches, pears etc. using a boiling pot of water. They lasted for years. But I am not an expert so don't listen to me! Apparently green beans need to be pickled if not using a pressure canner
Instead of canning try dehydrating. You blanch the potatoes then put them in a food dryer. When they are dry, put in a vacuum sealer and they are good for 25 years. Don't take up as much space as canned goods. There are lots of recipes online.
