Alright Everyone...Quick Question

[readra21]

My wife is FINALLY on board with the self preservation and food storage!!! YAYYY!!! It's about freakin' time! ;0)

I am getting ready to slice and dehydrate potatoes, I have the drying down as I have been using it for meats for years now (jerky etc) I have read up extensively regarding the blanching and peeling before drying but my question is...

I am going to can them in quart jars.
Liquid or no liquid (I am thinking no liquid, what's the point right?)
Pressure canning or water bath? I am thinking water bath to seal them good and tight for long term storage.

BTW we're 90% off the grid and self sufficient! New house is being built in March on our 50 acre farm, and since I own NW Wind and Solar LLC it makes sense to install panels and turbines!

I will keep you posted, and thanks in advance for the replies!

Don

[Anon001]

First things first... NEVER NEVER water bath meats or vegetables unless it is the rare vegetable that is high enough in acid.

Pressure canning is the only safe way to can all meats and most vegetables. It is the only way to get the center of the food hot enough to kill some of the food borne problems. Water bath won't get it hot enough.

My next question.. Are you dehydrating potatoes prior to canning? I don't know if it can be done. Usually potatoes are canned without dehydrating first.

If you can't find it in the Ball Blue Book, or on an extension council site, or a gov't site, I wouldn't try it.

Oh.. and congrats on being 90% off-grid. I have been 100% off-grid since May 1998 and wouldn't go back to corporate utility for anything.

Paul

[readra21]

Hey Paul,
I am going to dehydrate the spuds first, well, steam them in a double boiler, then cool, slice and then dry.

I wanted to put the dried spuds in quart jars and seal them. I could also use my commercial vacuum sealer, I am cheap and easy.
I just like the idea that my wife is finally on board.
BTW, I am posting photos of the farm under my profile. Just thought you might like to see the progress.

Don

[Anon001]

I guess I must be dense. lol If you're drying the potatoes, why do you feel the need to "seal" them in jars? Why can't you just put them in ziploc bags? If they are completely dehydrated or dried, they shouldn't spoil.

I'm glad to hear that she's on board now. What "converted" her? LOL

Paul

[NCLee]

Don, after you dehydrate your potatoes and vac seal them in mason (canning) jars, you don't have to do anything else, except keep them in a cool, dark place.

Canning - water bath or pressure canner preserves foods with liquids in them. I encourage you to learn to can using the appropriate method for the food product your're storing. It will greatly complement your dehydrating and vacuum sealing systems that you have now.

Before you start, PLEASE pick up a copy of the Ball Blue Book. It's only $6. And bookmark this link. National Center for Home Food Preservation. http://www.uga.edu/nchfp/publications/publications_usda.html

BTW, both Ball and the NCFHFP have sections on dehydrating food that can be helpful. For example, here's the section on storing dry foods, that'll be helpful for your potatoes. http://www.uga.edu/nchfp/how/dry/pack_store.html

Hope this helps. Congrats on your homestead and on your wife coming on board, too.

Lee


Edit: Should have asked.... Do you have a vac sealer with the jar attachment for sealing mason jars, such as the FoodSaver?

[readra21]

I do have the Blue Ball book, and I can't seem to find anything on canning dried foods, I have decided that I will vacuum seal the sliced dried spuds. I was also thinking about grating them and then drying them for hashbrowns later this winter.

She finally realized that I was not crazy when the Chehalis river flooded and we were separated from the main road for 3 days. I made sure that we had at least 3-4 months of food, and when she realized that we didn't have to "go to town" and could be alright, she became convinced that I wasn't totally nuts. (not totally, but a little) ;0)

[NCLee]

Ahhhh, I think I understand. The term "canning" isn't usually associated with dehydrating food.

The Ball Blue Book has sections on preserving food by canning, freezing, and dehydrating.

Ice storms and hurricanes knock out the power here every few years. Last bad ones took out the power for up to 2 weeks for some folks. One year we had 6" of sleet, that kept folks off the road for days. Another time we had 2' of snow. Now you have to understand, around here 3-4" of snow is a big deal, as some winters we don't get any snow at all or maybe a dusting or two.

While some folks don't see the need of prepping even after going through things like that, a few see the light.

Lee

[readra21]

I successfully completed 2 dozen large spuds this morning. I was able to cook them slightly, let them cool, slice to 1/8th thick and dry them for about 8-9 hours per batch.
I ended up with about 30 cups of dried potatoes that I placed in an open ziplock bag and then put that bag in a sealer bag and vacuum sealed them (for added protection)
It worked!
No to the onions and carrots.

I did have to order a mason jar vacuum sealer attachment, it was only 10 bucks through Foodsaver, it should be here in a few days.

Thanks for all the help everyone.

Don