Description
Preserve homemade fries in jars for easy, crispy indulgence anytime — just fry or bake straight from the pantry.
Ingredients
- Potatoes, peeled and cut into fry shapes
- Water, for soaking
- Salt (1 tsp per quart or 1/2 tsp per pint)
- Boiling water
Instructions
- Prepare the Potatoes: Start by peeling your potatoes and slicing them into uniform fry-shaped strips, ideally about 1/2 to 3/4 inch wide.
- Soak the Potatoes: Place the cut fries in a bowl of water to remove excess starch. Change the water three times and let them soak for around an hour each time.
- Pack the Jars: Sterilize your canning jars. In each quart jar, add 1 teaspoon of salt. If using pint jars, add 1/2 teaspoon instead. Pack the fries snugly into the jars, leaving about an inch of headspace.
- Fill with Boiling Water: Bring some water to a rolling boil, then carefully pour it over the fries in the jars, ensuring they are fully submerged.
- Pressure Can the French Fries: Process the jars at 10 pounds of pressure for 35 minutes for pint jars, or 40 minutes for quart jars.
- Label and Store: After cooling, check the seals and label the jars with the date. Store them in a cool, dark place.
- To Serve: When you’re ready to indulge, drain and rinse the fries from the jar. Fry them in hot oil until golden brown (about 7–10 minutes at 375°F), or bake in the oven at 425°F for 25–30 minutes, flipping halfway for a crispy finish.
Notes
Use starchy potatoes like Russets for best texture. Always follow safe pressure canning practices for low-acid foods.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Preserving
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (drained)
- Calories: 90
- Sugar: 1g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: canned french fries, pressure canning, homemade fries, potato preserving, pantry potatoes