Hello All,
I'm new to pressure canning and canning in particular.
'Just dug up this season's Yukon Gold potatoes and would like to can them. But, DO NOT want to peel them (I'm old enough and will be way beyond what actuaries say my life expectancy is if I have to peel them). No, I don't want to store them as they are now.
The immediate questions;
- Is dry canning an acceptable method for canning potatoes while leaving the skins on?
- How have been your results in doing so?
-Besides salt should I add other ingredients?
What are your ideas concerning these questions?
Thank you,
Peter
I'm new to pressure canning and canning in particular.
'Just dug up this season's Yukon Gold potatoes and would like to can them. But, DO NOT want to peel them (I'm old enough and will be way beyond what actuaries say my life expectancy is if I have to peel them). No, I don't want to store them as they are now.
The immediate questions;
- Is dry canning an acceptable method for canning potatoes while leaving the skins on?
- How have been your results in doing so?
-Besides salt should I add other ingredients?
What are your ideas concerning these questions?
Thank you,
Peter
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