Canning sauerkraut

I made a small batch of sauerkraut but only let it ferment for 4½ days. Last night I water bath canned for 15 minutes. My question: is it ok that it was only fermented to a mild level for canning that way?

Jim G.
Mount Vernon, Ohio

The sauerkraut didn’t have enough time to barely start fermenting; Normal fermenting usually takes over a month. I’m thinking yours would be pretty bland or salty instead of having tangy good taste. And without fermenting it wouldn’t be safe for water bath canning; you’d have to pressure can it as if it were fresh cabbage. I hope your batch was small; refrigerate and use up real soon. — Jackie

Canning potatoes

The grocery store had red and white potatoes on sale about a month ago so I grabbed up some to can. I have been canning or helping my momma can food my whole life but potatoes was one thing that we did not grow (because there was not potato ground) or can. I canned the red potatoes with the skin on and the white with the skin off. Neither turned out good at all. Followed all appropriate time and pressure, but did not pre-boil them but did rinse till water was clear. They look good, the water is not cloudy, but taste horrible. When heated, drained and mashed they taste more like glue than potatoes. I typically raw pack all of my vegetables and did not read to pre-boil them till I was looking in your book on the time to pressure them. Why do you figure why they taste so bad, was it because I did not preboil them? I was really looking forward to having potatoes in the pantry that I could just dump, heat and mash. It is just too warm here to store bought potatoes, here all they do is rot. I don’t have a cellar yet and do not relish the idea of dehydrating 100+ pounds of potatoes.

Staci Henderson
Murfreesboro, Arkansas

Canned potatoes don’t taste good when used as mashed potatoes. You did nothing wrong. They ARE great when added to roasts, stews, or soups. I often use mine as creamed or au gratin potatoes. Try ’em one of those ways and see if the taste doesn’t improve a lot. While I still raw pack my canned potatoes, the “official” recommendations are that you pre-boil them so this is what I felt I needed to say in my book. Either way works fine, in my opinion, but pre-boiling does tend to soften the potatoes. — Jackie

3 COMMENTS

  1. I raw pack mine and mash them with a little butter, a little cream cheese and some half and half. Tastes like heaven.

  2. I too always raw pack my potatoes and pressure can them with skins on. Rarely do I have a problem with skins seeming tough…. and my favorite way to eat them is drained and browned in a skillet in meat drippings or a little lard or bacon grease, and home made apple sauce on the side, or some custard made from the Hopi pale grey squash….Yum!!! harvest time!!!
    Rick

  3. I always raw pack potatoes – I think I read it in your column. They turn out beautifully. I leave the peels on both red and white and cut in about 1″ chunks. I use them all kinds of ways. It’s funny as I’m not overly fond of fresh potatoes, but I love my canned ones!

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