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!
It’s now the end of July and the garden is in full force! Especially the cucumbers, okra, eggplant and squash.
Every pantry should have some pickles tucked away as special treat. Here is my favorite dill pickle brine recipe. This is a very versatile recipe that can be used with beans (dilly beans), okra, squash, eggplant and especially cucumbers, just replace the cucumber spears with beans, okra or squash.
Ingredients (Makes 8 pints):
4 pounds of pickling cucmbers
8 heads of fresh dill
8 cleaned cloves of garlic
1/2 cup of pickling salt
4 cups of apple cider vinegar (canning grade)
4 cups of water
1 tablespoon mustard seeds
1 tsp red pepper flakes (optional)
Prepare your pint jars for canning (wash/sterilize).
Prepare your water bath canner.
Slice your cucumbers into spears that fit into pint jars leaving 1/2 inch head-space.
For Okra, slice off the stems, leave the caps, and slice off the tip of the bottom.
For dilly beans, remove the top stem area and the tip at the bottom.
For squash slice like you would cucumbers.
For eggplant, slice into rounds or into strips, skin on.
Pack each jar tightly.
Add one clove of garlic and one head of dill in each jar.
Add in your red pepper flakes if you choose to have spicy.
In a large pot combine your vinegar, water, mustard seeds and salt and bring to a boil.
Pour hot liquid into each jar, leaving 1/2 inch head-space.
Clean the mouth of each jar, placing on the lids and rings. Make sure your rings are tight, but not like Hercules tight.
Place in your water bath canner and process for 10 minutes AFTER your water bath canner reaches a full boil. (Please refer to your canner’s directions for best results).
Remove and cool, they will POP when sealed.
It’s best to leave sitting for 12-24 hours before moving into storage.