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Yukon Potatoes


YYY

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Hi Everybody

 

 

I found a great deal on Yukon potatoes today at a road side stand.

 

 

I have read that they can be canned with their skins on.

 

 

1. Is this true?

 

2. What should I do to make sure they are really clean?

 

3. Should they be water bathed canned or pressure canned?

 

4. How long should they be processed?

 

5. I was thinking of cutting them in half to make sure they fit. Good idea? Bad?

 

6. Do you have any suggestions/hints for me?

 

 

Thanks in advance. I’m open to whatever you have to say.

 

 

YYY

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Hi Everybody

 

 

I found a great deal on Yukon potatoes today at a road side stand.

 

 

I have read that they can be canned with their skins on.

 

 

1. Is this true?

 

2. What should I do to make sure they are really clean?

 

3. Should they be water bathed canned or pressure canned?

 

4. How long should they be processed?

 

5. I was thinking of cutting them in half to make sure they fit. Good idea? Bad?

 

6. Do you have any suggestions/hints for me?

 

 

Thanks in advance. I’m open to whatever you have to say.

 

 

YYY

 

 

I've pressure canned reds (they're thin skinned also). I use a nice hand held vegetable brush and I scrub them really good with as hot of water as my hands can stand (I use gloves). Then I cut them in about 1 inch chunks. I would NOT even consider water bathing any potatoes. I use the same processing time for them as I do for meats...90 minutes for quarts, 75 minutes for pints. I add 1/8 teaspoon of salt to each jar then add 1/8 teasponn of lemon juice to each pint and 1/4 tsp. of lemon juice to each quart. They turn out really nice and white. Try doing only one batch for your first time. If it works out as good for you and it does for me, then you'll probably want to really start setting some jars back for your pantry :-)

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I agree with Daelith. There are just too many microscopic soil born pathogens (probably not the correct term) to chance it. If the potato was perfectly smooth...I still probably wouldn't. I think the only potato I'd consider canning with the skin on is a new potato. Then I'd probably run it through some bleach water. :shrug:

 

I use Yukon Gold potatoes when I can too.

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