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Post by barefootfarmer on Aug 5, 2015 14:50:44 GMT
I'm canning potatoes soon. Do any of you leave the skins on for some of the jars? I like the skins in my stews etc. Ball book said to peel, but not sure if that's a safety issue. Kind of like peeling tomatoes. Some do, some don't.
If you've ever left skins on, how did they taste later?
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Post by barefootfarmer on Aug 5, 2015 15:17:09 GMT
And then I might have found my own answer. This was provided from the Pick Your Own site "NOTE: According the North Carolina Cooperative Extension Service at NC State University, to Potatoes must be peeled before canning. Potato skins contain a high bacteria count increasing the chance of botulinum toxin formation" Know what would be great? It would be great if canning websites and books would give you the reason behind the steps/method written. Instead of "peel the potatoes" how about "peel the potatoes because the skins harbor bacteria that increase the risk of botulism." Something like that. Anyway, I'll be peeling potatoes if anyone wants to stop on over  |
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Post by paquebot on Aug 5, 2015 18:33:24 GMT
As you've already found, skins off for canned potatoes. You also want to be particular about which type of potato to use. You want to use one which is best as boiled or sliced. Baking types have more starch. Nothing wrong with that except that it will look like they were canned in milk!
Martin
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Post by Callie on Aug 5, 2015 19:34:04 GMT
I'd think the peels would come right off when you canned them and float in the jar besides that botulism thing.
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Post by okiemomof3 on Aug 5, 2015 19:44:04 GMT
i have a ton of jars of potato chunks with the skin on...........they didn't fall off but i guess i need to dump them? i hate that waste!!!
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Post by barefootfarmer on Aug 5, 2015 19:58:41 GMT
I'd think the peels would come right off when you canned them and float in the jar besides that botulism thing. Callie, it probably shouldn't have- but it made me laugh when I read that. Maybe it's because I get such joy out of looking at my pretty jars of canned foods and the thought of nasty looking potato skins floating in liquid almost, just for a nanosecond, seemed worse than invisible botulism. |
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Post by paquebot on Aug 6, 2015 1:31:20 GMT
i have a ton of jars of potato chunks with the skin on...........they didn't fall off but i guess i need to dump them? i hate that waste!!! I wouldn't dump them if they were canned properly. New potatoes aren't peeled but just brushed. If your potatoes were new, their skins would not have been very thick anyway. I want to try one batch with Ozette which is a white fingerling. No way that one could peel them, just brush the skins off. Martin |
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Post by Muller's Lane Farm on Aug 6, 2015 15:07:58 GMT
i have a ton of jars of potato chunks with the skin on...........they didn't fall off but i guess i need to dump them? i hate that waste!!! No, you won't have to dump them. Just cook the heck out of them when you use them to kill any botulism spores. |
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Post by Deleted on Aug 6, 2015 16:07:32 GMT
Wonder how waxy potatoes (like red norlands) would do canned?
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Post by okiemomof3 on Aug 6, 2015 16:13:29 GMT
ok thanks for the replies. these aren't new potatoes, just regular russets i canned up. i am always very careful to simmer/boil non-acidic home canned foods for 15 minute minimum, so i will just be extra careful! Thanks ya'll!
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Post by paquebot on Aug 6, 2015 23:11:02 GMT
Wonder how waxy potatoes (like red norlands) would do canned? Red Norland is a good boiler and fryer so it would also be good for canning. Regardless of the type used, discard the water that they were first boiled in as it will always contain a certain amount of starch. Martin |
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