- Aug 31, 2022
Hi! I pressure canned red and gold potatoes. Everywhere I read, said only white potatoes. Also, instead of blanching them for 3 minutes, I put them in the fridge overnight, in water. These were diced, not whole potatoes. I had read somewhere that the only reason blanching is needed was because of starch but soaking them overnight in water (fridge) does the same thing, but makes them less mushy. Also, red & gold potatoes are less starchy. My question - is this bad, will I get sick from these potatoes? I read that the white potatoes are just the rule to make them less mushy.....