Potatoes...french fries in a jar...clarify blanching

jill2761(Southeast Texas)June 22, 2013

In a previous thread on canning french fries in a jar, Digdirt mentioned he didn't blanch the potatoes for this method.

He said..."This is one of those situations where you choose. You are supposed to blanch, yes. Did I? Yes with the first batch. No, with the second batch."

Since it is recommended to hot pack potatoes for canning, could I get some clarification on this? Did you just cut the potatoes like french fries and put them raw pack in the jars covered by boiling water? Or did I misunderstand what your process was? I've done the French Fries in a jar before and want to do them again. If they can be done safely without blanching I would love it!

Thanks...

Jill

Here is a link that might be useful: French Fries in a Jar

This post was edited by jill2761 on Sat, Jun 22, 13 at 10:18

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Jill - the simple answer is I fudged it. :-)

Keeping in mind that with that particular batch they were well aged spuds already (store-bought and over winter stored) so the enzyme-stopping and starch conversion aspects of blanching was nullified by time. That leaves only the heating aspect.

While not approved, I decided that given the narrow size and loose packing (both allow for fast heat penetration) in the jars and the hot boiling water the processing in the PC would be sufficient. My choice.

What would be a better option probably would be to make the fries and steam blanch them for 2-3 min. before filling the jars.

Dave

    Bookmark   June 22, 2013 at 12:08PM
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jill2761(Southeast Texas)

Thank you for the clarification. I was pretty sure I understood all the safety aspects, but wanted to confirm. When potatoes are cut small (or narrow), even the 2-3 minute blanch time seems like too much. At least with the blanching, some of the starch is removed when they are drained. I'll think on this some more before deciding. Appreciate the response. I'm trying to save time, extra steps and eliminate some of the mess without compromising safety. :-)

Jill

    Bookmark   June 22, 2013 at 2:30PM
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