Canning French Fries: 4 Easy Steps for Crispy Perfection
Learn how to can French fries for long-term storage. This method preserves the texture and flavor, allowing you to enjoy crispy fries anytime.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 quarts 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 lbs potatoes (russet or similar starchy type)
- 1 tbsp lemon juice or vinegar (per quart of water)
- Water (enough to cover potatoes)
- Salt (optional, to taste)
- Vegetable oil (for frying, if preparing before canning)
Instructions
- Wash and peel the potatoes, then cut them into uniform fry-sized strips.
- Soak the cut fries in cold water with lemon juice or vinegar for 30 minutes to prevent browning.
- Blanch the fries in boiling water for 3-5 minutes, then drain and cool in ice water.
- Pack the blanched fries tightly into sterilized canning jars, leaving 1-inch headspace.
- Cover the fries with boiling water, maintaining the 1-inch headspace.
- Wipe jar rims, apply lids, and process in a pressure canner at 10 lbs pressure for 35 minutes (pints) or 45 minutes (quarts).
- Let jars cool, check seals, and store in a cool, dark place.
Notes
- Use only fresh, firm potatoes without blemishes.
- For crispier results, fry the canned fries before serving.
- Process times may vary by altitude – adjust accordingly.
- Consume within 1 year for best quality.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg