I really and truly did not think this was going to work, but canning French fries is one of my finest canning accomplishments (ok, it’s an accomplishment I copied off other people who tried it first.) Knowing Russets can easily become mealy and cloud everything with starch, I was a doubter. But when I found the potatoes for 19 cents a pound, I had to try.
You know, some people get a little prissy about deep frying at home because they say it isn’t healthy, but then go out the next day for fast food fries. I’m just going to own it, knowing I eat fries when we occasionally go out anyway, so why not make them at home? It’s not like I’m making them often, but when we don’t have $60 to throw down for burgers and fries at the local restaurant, we can still have the experience at home.
First, you need to scrub the potatoes clean. Then cut and peel the potatoes. The peeling doesn’t have to be perfect, but I use my apple peeler to get the job done.
Then I cut the potatoes into fries. I bought this handy fry cutter to make quick work of it, and to have nice even fries. To determine how many potatoes I will need, I cut the fries, then stuff them in the jars, and plunge them in the cold pot of water. I do this seven times for seven quarts as a way of measuring.
The trick with homemade fries is to soak the potatoes in cold water to release the starch. I do two soaks, about an hour each time. Make sure to change the water in between.
I put 1 tsp salt and potatoes into each jar.
I then fill with water, fasten lids and rings, and pressure can for 40 minutes. Here is how they look after canning.
When you go to fry, lay the canned fries on a cookie sheet lined with paper towels and dry off.
I deep fry until golden – it doesn’t take long. While the fries are still hot, I sprinkle them with seasoned salt. My family has declared these fries the best they’ve ever had, and I agree. The outside is crispy and the inside fluffy. Next experiment, canned hamburgers maybe?
If I used a half gallon jar would I need to increase the time?
Air frying these fries are amazing. I use spritz of olive oil and seasoning salt with cracked black pepper. Cook on Fries setting !!! Simply amazing!!!
Do you need to use russets? It seems like waxy potato like a red skinned potato would hold up better. Thanks
Yes, I do Russets for these fries and they hold up well. I drain them after opening, pat them off carefully and fry. I do like the waxy ones for doing roasted potatoes.
What a terrific idea! Thank you
Thank you Denise!
We opened the one ones I canned and they smell funny are they good to eat
As they say, when in doubt, throw it out. That said, you can’t smell botulism.
What size jars did you use?
Quarts.
I wonder how these would come out in an air fryer? I got one for Christmas and am still learning what can and can’t be done! Lol
Mary, I don’t have an air fryer, but if you try it this way would you report back on this thread for others to see? Thanks!
I have found there are three tips for successful air-fried French fries:
1. Patience
2. Patience
3. Patience
They take more time than pan-frying or deep-frying, and I had to learn to get used to it. The tradeoff is you use less oil. That is not insignificant. I am intrigued with the idea of pre-canning the sliced potatoes, and I surely intend to try it. I am guessing that pre-canning would reduce the air-frying time considerably.