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Discussion Starter · #1 ·
My kroger had potatoes on sale for 5 lb for 1.00 so dh bought 50+ pounds of them. most bags are almost 6 pounds. So...I was wondering if I could grate some of them to make hash browns and freeze them. do I need to treat them or blanch them or anything besides putting them in freezer bags. would sure hate to lose them. they are really nice and no bummers. :thumb:
 

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Sorry I have no idea what to do with that many pptatoes. 50 lbs might have been a little over board. I would google storing potatoes.
 

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The only thing I was able to find said to wash and peel, then cut into 1/2 inch cubes and blanch for 5 minutes, then freeze.
 

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I grate and freeze them all the time. I grate them with the food processor (although I have done them by hand but that's an all day job) and then soak them in a big bowl of cold water. Blanch them for about 3 minutes, dump in cold water, then squeeze out as much water as possible. I used to tray freeze them, then break them up into bags, but I got lazy and now I just freeze them in layers in a big ice cream container.
 

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Yep -- you need to blanch them first, or you'll have black slimy mess when you thaw them out.

50# is nothing, compared to the 800 # my hubby brought home for free a few years ago. He and my FIL picked them up in a field that had been intended for potato chips, but the potatoes were too big!
 

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Good luck with your potatoes. It sounds like you got a great deal :) I have only had a bag at a time to try and use up.
 

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For some of them, make a big batch of baked potatoes and keep in refrigerator. I make potatoe skins, potato salad, double stuffed, just from the ones I keep in the fridge for the week. The kids like them better than fries. Also I know you can double stuff them and freeze that way too.
Good luck..
Ms Louise
 

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Sunshine,

I am still laughing....800# HOLY, MOLY!! I would have died if my hubby brought home that much!!!

My son used to work at McD's & one night they were going to throw away a case of the apples they use for the apple/walnut thing they have because of expiration date & he asked if he could have it. (taught him right!! LOL) He also brought home the grapes they put in there too. I think we ate apples/grapes for a month, but hey...they were FREE!!! Absolutely nothing wrong with them either.
 

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Sunshine,

I am still laughing....800# HOLY, MOLY!! I would have died if my hubby brought home that much!!!
I just stood there in shock at first. . . then we got busy. . . we dehydrated some, froze some, canned some, and ate lots. We gave some away too.
 

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You know, with the price of potatoes being what they are these days I think your hubby got a great deal. The others have all given you great ideas on how to preserve them.
Sunshine, Wow! That is a lot of potaotes and the really big ones I love to make a meal from. I used to get them at the fair and they were so good. Of course I love potaotes, never seem to get enough of them. Makes me want to go cook one right now...:)
 

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50# is nothing, compared to the 800 # my hubby brought home for free a few years ago. He and my FIL picked them up in a field that had been intended for potato chips, but the potatoes were too big!
I would of been in HEAVEN!!! I love everything you can think of that includes potatoes. Plain, fried, boiled, baked, stuffed, grilled... You name it. Give me some butter, sour cream and some potatoes and I can live the rest of my life a happy woman!
 

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I just stood there in shock at first. . . then we got busy. . . we dehydrated some, froze some, canned some, and ate lots. We gave some away too.
How did you do the canning? We had potatoes on sale last week, but I only bought 20lbs because I already had a freezer full.

I'm seriously considering buying a little deep fryer. My father brought his up when they were here in Dec. and we made a big batch of fries for the freezer. Not the healthiest, but so much better than the ones I make in the oven.
 

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How did you do the canning? We had potatoes on sale last week, but I only bought 20lbs because I already had a freezer full.
ngredients - Potatoes, water, salt, pressure cooker.

Preparation - Hot Pack:
Wash, peel, and cut into 1 inch cubes.
Dip cubes into brine to prevent darkening (Brine: 1 tsp (5 ml) salt to 1 quart (950 ml) water.)
Drain.
Cook for 2 minutes in boiling water.
Pack hot and cover with boiling water to 1 inch of top.

Process in pressure cooker at 10 lbs (4.5 kg) for:
35 min. for pints
40 mins for quarts
 

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Discussion Starter · #14 ·
Thanks guys for such great advice. Gonna break out the old canning jars, grater(don't have a food processer) but do have a big Texan for the grating chore and get started on these spuds. I am like everyone else here give me a potato and I am in hog heaven. I do have one question for SUNSHINE. Sunshine I have 3 dehydrators. I would like to try drying some of these spuds but when I dehydrate I tend to over dry because I am afraid that they are not dry enough and will spoil. Do you have a way of drying to know when they are dry enough but not tooooooo dry.

Barbara
 

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potato slices should be crisp -- they should break when you bend them.

potato flakes -- (mashed potatoes) should crumble when you peel them off the waxed paper.
 

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http://www.realfood4realpeople.com/potatoes.html

Home Dried Potatoes

Potatoes (an amount you find manageable)

Metal vegetable blanching basket, or French fry basket

Colander & Mixing Bowl which is larger than your colander

Paper towels

Several cookie sheets OR Food Dehydrator & trays or racks

Vegetable Oil Cooking Spray

Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling is optional- there are important vitamins and minerals stored in the potato skins, but they look nicer peeled, so choose according to your personal preference.) This can be done quickly with a food processor or slicer. Bring a large pot of lightly salted water to a rolling boil. Put potato slices into a vegetable basket and plunge the basket into the boiling water and wait for the water to return to a boil. Once the water is boiling, start counting off 8 minutes of blanching time. While potatoes are blanching, set up a large mixing bowl in your sink and fill it with ice water. When the potatoes have blanched for 8 minutes, plunge the basketful of potatoes immediately into the ice water and let them sit there for 15 minutes. Spread the blanched potato slices in a single layer between paper towels and blot them dry.

If you are not using a dehydrator, spray cookie sheets with vegetable oil spray (do not use regular cooking oil); if you are using rimmed baking pans, spray and use only the upside down bottoms of these pans to prevent scorching near the pan's raised rim; if you are using Teflon cookie sheets, there is no need for spray. Spread potato slices on the prepared sheets or pans as close together as possible but in a single layer. Place cookie sheets on oven racks and turn the oven on to its very lowest temperature. (between low and off) Keep the oven door ajar so that the air can circulate freely and let moisture escape. Make sure that the temperature never gets so hot that your hand feels uncomfortable when held in the oven. This is necessary for thorough drying.

If you are using a dehydrator, place potato slices on racks which have been prepared with vegetable oil spray, placing potatoes close together, but not touching, so air is allowed to circulate between them. Turning is not necessary on vented racks. Dry according to manufacturer’s instructions, or until potatoes are brittle, somewhat translucent and are not at all pliable. If you have solid racks, follow the same directions as for turning potatoes dried in an oven:

After 1 hour, turn all the slices over; then turn the slices over every 30 minutes. Drying time will depend largely on your own oven, but you should begin checking for doneness at 3 hours. The potatoes are done when they become brittle, somewhat translucent, and are not at all pliable. Their color should be pale white with a tinge of yellow; do not let them become brown or even dark amber in color. Some potato slices will dry faster than others, so check every 15 - 30 minutes for slices which are done.

Let the dried potatoes cool thoroughly, then store for up to a year in glass or plastic jars OR plastic bags at room temperature in a cool, dry place.

**You can use the instructions from your favorite pre-packaged potato mixes to cook or reconstitute your dried potatoes, or you can use the recipes below to put together your own mixes for your home-dried potatoes.

Basic Sauce Mix

2 Tbsp. Nonfat Dry Milk

2 Tbsp. Flour

2 Tbsp. Cornstarch

1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions

1/8 tsp. Black Pepper

Combine the above ingredients to make 1 package of sauce mix and seal it in a small zip baggie, removing as much air as possible. When making several mixes to store or give as gifts, multiply this sauce mix recipe and store in a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe.

Yield: 3 cups or four 3/4 cups servings

Scalloped Potato Mix in a Jar

3 cups dehydrated Potatoes

1 package (6 Tbsp.) Sauce Mix

1/3 cup Nonfat Dry Milk

Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Scalloped Potatoes

3 Tbsp. Butter or Margarine

2-3/4 cups boiling Water

Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.



Skillet Meat and Potatoes Casserole Mix in a Jar

3 cups dehydrated Potatoes

1/3 cup Nonfat Dry Milk

1 package (6 Tbsp.) Sauce Mix

1/4 tsp. Black Pepper

1/2 tsp. Salt

1 tsp. Beef Bouillon Granules

Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:



Skillet Meat & Potatoes Casserole

Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender.

Yield: 4 one cup servings
 

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Discussion Starter · #17 ·
Sunshine you have the biggiest heart. Thank you so much. with potatoes coming in in a few months up here on the mountain I know that I will be putting all these tips to very good use. Thank you again. Guess I had better get at it.

hugs
Barbara
 

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I would like to try drying some of these spuds but when I dehydrate I tend to over dry because I am afraid that they are not dry enough and will spoil. Do you have a way of drying to know when they are dry enough but not tooooooo dry.

Barbara
BTW--- it's when foods aren't dry enough that they tend to spoil. . .
 
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