Appetizers & Snackscreativecanning5.0
Canning French Fries
If you love homemade French fries but don’t always have the time to make them fresh, pressure canning is a great way to keep a stash of fries ready to go. The process allows you to preserve the fries in jars, so whenever you’re craving a crispy, golden batch, all you need to do is cook them up. While pressure-canned fries may be a little different than freshly cut fries, they hold up wonderfully when fried or baked, offering you the convenience of homemade fries with minimal effort.
👥 1 Servings⏱️ Prep & Cook: 5h⏳ Prep: 1h 15m🔥 Cook: 45 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●spatula
📝 Preparation Steps
1
Prepare the Potatoes: Begin by peeling your potatoes. Peeling is not optional when canning potatoes, regardless of the recipe. All potatoes must be peeled before pressure canning.Once peeled, cut the potatoes into uniform, fry-shaped strips. Aim for fries about ½ to ¾ inch wide. This size works best for canning and gives you that perfect fry texture after canning and cooking.
Potatoes (peeled and cut into fry shapes)
2
Soak the Potatoes: To ensure the best texture, soaking the potatoes in water helps to remove excess starch. Place your cut potatoes in a large bowl, and cover them with water.Change the water three times, allowing each water change to soak for about an hour. You can also soak them overnight for the best results.After the final soak, drain the fries well, and give them a quick rinse in cold water to remove any remaining starch.
Potatoes (peeled and cut into fry shapes)Water (for soaking)Boiling water
3
Pack the Jars: Begin packing the raw fries into the jars. The fries should be packed firmly but not squished. Leave 1-inch of headspace at the top of the jar. Make sure that the fries are upright to fit as many as possible.Add 1 teaspoon of salt per quart jar or ½ teaspoon per pint jar.
Salt (1 tsp per quart or ½ tsp per pint)
4
Fill with Boiling Water: Bring a pot of water to a boil. Carefully pour the boiling water into the jars over the fries, ensuring the fries are completely submerged. Leave the 1-inch headspace as required.Use a spatula or a non-metallic utensil to remove any air bubbles by gently running it along the inside of the jar. Wipe the rims of the jars with a clean towel to ensure a good seal.
Water (for soaking)Boiling water
5
Pressure Can the French Fries: Place your jars in the pressure canner. Follow the manufacturer's instructions for your pressure canner to ensure safety and proper processing times.Process the jars at 10 pounds of pressure for ⏱️ 35 minutes for pint jars or ⏱️ 40 minutes for quart jars, adjusting pressure to altitude (see notes).After the processing time is up, turn off the heat and allow the pressure to release naturally. Once the pressure has fully released, remove the jars from the canner and let them cool on a towel-lined surface.
6
Label and Store: Once your jars are cool, check the seals to ensure they’re tight. Any jars that don't seal properly can be refrigerated and used within a few days.Label your jars with the date of canning, and store them in a cool, dark place.
Nutrition Facts
calories
81 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
6 mg
protein Content
2 g
carbohydrate Content
18 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.1 g
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