Pressure Canning Fingerling Potatoes

Event Details

Time: August 9, 2009 from 8:30am to 1pm
Location: Kate's House
Street: 52 Sodom Rd.
City/Town: Ithaca
Website or Map: http://maps.google.com/maps?f…
Phone: 277-7991
Event Type: home preserver gathering
Organized By: Katie Quinn-Jacobs
Latest Activity: Aug 10, 2009

Export to Outlook or iCal (.ics)

Event Description

This event is full. If you are interested in coming to another pressure canning event, please let us know by leaving a comment below. Thank you.

Interested in learning how to use a pressure canner? Mystified by why a pressure gauge rattles? Come over next Sunday (see logistics posted below, including link to google map) and we'll put up some spuds. Fingerling potatoes are the perfect size to can and are great to pull down off the shelf on "quick dinner" nights.

We have plenty of fingerlings here at Peasant Dreams ($1.50/lb) or bring your own potatoes (organic fingerlings only, thanks).

Stuff to bring:
• 6 clean QUART jars with lids and rings. No pints please, that way we can maximize the pressure canner space.
• Potato peeler
• Veggie scrub brush

If someone has another pressure canner, let me know. I only have one and we can certainly run two at a time on the stove. That way we'll make more stuff and bring home more jars...

Let's have lunch at noon while the canners finish processing. What food item can you bring to share?

Use nifty IthaCan RSVP link (on right side of this post.)

Limit: 6 attendees

We'll start at 8:30am, so we can process at least 2 batches. Please come on time. Thanks.

Take home amounts will vary depending on number of participants.

Comment Wall

Comment

RSVP for Pressure Canning Fingerling Potatoes to add comments!

Join IthaCan

Comment by crowjoy on August 10, 2009 at 2:58pm: Hee hee, spud-tacular. :D Did you want to come check out the Zesterhornstead Katie? If so, let me know when would work for you! Otherwise I can come out during the day sometime this week?

Comment by Katie Quinn-Jacobs on August 10, 2009 at 2:25pm: Pressure (Itha)canners...I have your SPUDS! You're welcome to stop by and pick them up - 4 qts each or contact me individually by sending me a message .

Had a spud-tacular time yesterday. Was fun to work with all of you, meet in person those of you who've I've only "met" online (Amanda & Andrea) and learn a couple things myself, like how to pressure can dog food (Thanks, Shirley). Finishing off the afternoon with a canner (Valerie's) that wouldn't open was a first-time experience.

Hope we can do more events like this again in the future.

Comment by Valerie McMartin on August 10, 2009 at 11:25am: yes thank you. it was great. now i'm not afraid of my pressure cooker. although we did have to pry the lid open. when i got home I looked at the manual and realized that when I greased it, I greased the wrong surface (I didn't grease the beveled spot, just the flat spot above it and the manual says not to grease the flat spot).

Having Katie there when it happened meant that I could be calm and find it somewhat humorous. If I had been home alone, I would have panicked!

Comment by crowjoy on August 10, 2009 at 9:31am: It was great! So excellent to meet everyone and see Katie in action. Learned a ton too. I'd been really intimidated by pressure canners before, but I think that might be my next big preservation purchase.

Thanks Katie and everyone for a wonderful morning!

Comment by Alison F on August 9, 2009 at 3:02pm: Just got back from vacation-- how did it go?

Comment by Katie Quinn-Jacobs on August 7, 2009 at 1:07pm: Thanks for bringing the kettle. Warming plates we won't need though.

Regarding "preservation goddess" status, although we're all made in the image of the goddess (ahem), I think I'm more of a Girl Scout (Motto: "Be prepared."), than the embodiment of a preservation deity. I've found that when preserving with a group, it really pays to think through all the steps and equipment needed ahead of time. It's very different from doing it by your lonesome...without out all the high spirits and chatter that make canning together so rewarding, but also distracting!

Besides, with this darn blight on, the canned potatoes may be the only ones that store well. Having an extra canner or two worth of spuds on the shelf is a good idea, since I live with 3 Mr. Potato Heads.

Comment by crowjoy on August 7, 2009 at 10:22am: I have an electric kettle... not sure if I still have a burner, but I have several hot plates if that's helpful. Thanks for doing all the pre-work. Knowing that you felt you had to do a dry run makes you seem comfortingly human and not the preservation goddess I've made you out to be in my mind. :)

Comment by Katie Quinn-Jacobs on August 7, 2009 at 9:37am: Team Potato Update

Yesterday, I did up a batch of pressure canned potatoes to work out the kinks prior to Sunday. So here's what I found:

• we only need 14# of fingerlings/ 7 quarts (figure 2#/quart)
• no way can we do 6 batches, given the number of burners I have and the time limitation - 4 is more realistic - so our take home will be less.
• it would be great to have a portable electric burner and/or an electric teapot (to boil water), if you have either (or both) and can bring it (them) on Sunday let me know.
• also bring remember to bring lids/rings with your jars

See ya'll on Sunday.

-- Kate

Comment by Carlyn Buckler on August 6, 2009 at 11:00am: Good Grief! I snoozed, I loozed.... umm, Well, as soon as there's another pressure canning gig, I'd love to come - put me on the list!

Comment by Valerie McMartin on August 6, 2009 at 7:55am: ok thanks. I was assuming that it was your farm but didn't want to be wrong and have to go out and get them on Sunday.