Dehydrating Potatoes for The Pantry

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

Kale Soup

This time of year the greens really start coming in.  After awhile one gets tired of salad so here is a comfort soup made from fresh kale.  You can also substitute or mix fresh spinach or collard greens with or instead of the kale.  Nothing warms the soul like a hot bowl of soup at the end of the day!

Ingredients:

  • 4 cups of chicken broth
  • 1 cup of water
  • a “bunch” of fresh kale (or greens) stripped from their stems and chopped
  • 1 yellow onion diced
  • 6 yellow or red potatoes diced
  • 4 large garlic scapes (message me to find out what this is or google it!)
  • 3 medium golden beets
  • 2 large carrots
  • 1 tsp of fresh thyme
  • 1 tbsp of fresh basil chopped
  • 1 tsp of salt
  • 1 lb of ground sausage, already browned (I use spicy sausage for an extra kick)

Directions:

  • Pour your stock and water in your large crock-pot
  • Dice and chop all your veggies and put in your crock-pot
    • On the potatoes, cut out any eyes but keep the skins on the potatoes, dice small
    • Carrots, scrap off skin and root hairs and dice large
    • Golden beets: cut off the greens and “tail” and scrape off skins, dice large.  (You can add the fresh beet greens if you like as well, strip off the stem.  Waste not want not.)
    • Dice your garlic scapes small.
  • Add in your herbs.
  • Brown your (spicy) sausage in a separate pan until cooked.
  • Add the sausage and any juice from the pan into the crock-pot.
  • Stir the contents.
  • Set on High for 2 hours then move to low to finish cooking.
  • Add salt to taste and some fresh basil just before dishing up.

IMG_20170623_105108527

Enjoy and let me know how you enjoy this recipe.

Until Next Time,

Mrs. Kay L. Rice