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

“Night Before” Peach Smoothie¬†

I do my best to prepare my breakfast & lunch the night before so I’m not making unhealthy choices during my work day. Or even worse, skip meals all together. I’m especially horrible about skipping breakfast. 

My awesome husband, Bob, has been a huge help on the skipping breakfast problem. He was able to get me liking Breakfast Smoothies or Protein Shakes, whichever you prefer to call them.

With it being summer the fruit is plentiful right now, especially peaches. So here is a quick smoothie/protein shake prep recipe. 

In a sealable sandwich bag add the following:

  • 1 scoop vanilla whey protein powder
  • 1/4 cup instant oatmeal
  • 1 tsp cinnamon
  • 1 fresh Peach pealed & sliced (I add a sprinkle of Fresh Fruit powder to prevent the Peach from browning)

  1. Seal your bag.
  2. Put in the refrigerator
  3. The next morning put 8 ounces of almond milk in your blender
  4. Add the contents of your bag. 
  5. Blend until smooth
  6. Add some ice if you like & continue to blend. 
  7. Pour in a drink container and enjoy.

Until next time 

Mrs. Kay L. Rice