canning

[TheGrey]

I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.

Keep an eye on the sales at Sprouts- you can really get some good deals.

One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.

[Rooskibar03]

I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.

Keep an eye on the sales at Sprouts- you can really get some good deals.

One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.

Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?

[rbeau30]

You can preserve pretty much anything.

For most veggies, I just packed the sliced/diced/whole veggie in the jar (wide mouth jars work good for long veggies) add water to recommended headspace, and about 1/4 teaspoon of salt in each jar, and process them. I don't have my book handy so I couldn't tell you the exact processing time.

Edit:

Ball Blue Book of Canning says:
Boil quartered potatoes for 10 minutes.
Add 1/2 teaspoon of salt per packed pint jar and ladle hot boiling water into hot/sanitized jars leaving 1 inch head space.
Pints process 35 minutes/quarts 40 minutes at 10 pounds pressure (15 up here at altitude)


FYI, for hot/sanitized canning equipment, I usually run the jars/ring/canning utensils through the hottest or "sanitize" dishwasher setting with no soap/rinse agent.

[TheGrey]

Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?

I'm so proud that I was able to can them! Mine were always rotting away before I could use the whole bag.

We have diabetic issues in the family so we use the lower-starch potatoes, such as Yukon Golds or the Red Skinned varieties.

I peeled them and cubed them, and pressure-canned them in pint jars. Easy-peasey!