While potatoes can remain stored in a cool place for a fairly long time, its always a good idea for back up.
Potatoes are perfect for dehydration & long term storage and only take about 15 to 20 minutes to rehydrate for use.
This method can be used for both sliced & hashbrown shredded potatoes. However, do NOT skip over any of the steps.
- Wash your potatoes well.
- Cut out any blemishes, soft spots & the eyes.
- I do not peel my potatoes, but if you wish to do so, go for it. The peel is where the vitamins are.
- Slice in thin slices OR shred your potatoes. Dont do both in the same drying session.
- Immediately place in cold ice water to prevent browning & discoloration.
- THIS IS IMPORTANT DO NOT SKIP! When all of your potatoes are done. Rinse from the cold water. And place potatoes in a large pot of boiling water with about 1/2tsp of canning salt. This will prevent the potatoes from turning a funky black during the dehydrator process.
- Blanche your potatoes for about 5 min. You want them still very firm but easy to stick a fork in. To soft and the fall apart.
- Drain potatoes well away from hot water.
- Layer slices on your dehydrator shelves. Slices should not overlap. Hashbrowns can touch bgg but dont pile.
- Dehydrate at 160 degrees F for at least 6 hours.
- Check often as you want absolutely no moisture at all in them. Many times I do this step overnight.
- To store, I put in Mason jars and vacuum seal my jar lid then store!
Until next time,
Mrs. Kay Rice
