Preserving The Harvest In January

| 1/5/2015 9:02:00 AM

Mary ConleyDear friends,

Who would believe we've still been taking care of our harvest in January? In this case, it was the potatoes. We don’t have an ideal storage place, although we manage to keep them where it is somewhat cooler than the rest of the house. Tiny sprouts had started to form and something needed to be done quickly as we certainly didn’t want to waste all the hard work that went into them. Actually, something should have been done before the sprouts started.

Here is what I have learned on the internet: Soft and wrinkled potatoes should not be used. (Whew! Ours are very firm.) But, when potatoes begin to sprout, their starch also starts converting to sugar. Fortunately, they still have most of their nutrients intact, but I wish I had taken care of them earlier. I'm thinking that if people in the past hadn’t eaten their potatoes when they began sprouting, they very well might have starved.

As for our potatoes, I had plans for them. Canning potatoes was an option. My daughter-in-law, Nancy, did that one year, and we found that although they are not good for mashed potatoes, they work great for hash browns and potato soup. Another option I haven’t tried is dehydration. That would save space. We decided to turn them into hash browns and freeze them, and this was our method:

scrub potatoes

Here are our potatoes ready for Larry to scrub. Although some had a few sprouts, many didn’t.

2/11/2015 9:56:29 AM

Hi, MStodola! I'm sorry I never answered this before. I forgot to mark the box above that alerts me to comments. The answer is that I had baked the potatoes first! I hope that helps.

2/9/2015 5:18:02 PM

Hi Mrs . Conley, I LOVE your blog! :) I can learn so much from you! :) I have a question for you on do you get your potatoes to NOT turn brown in the freezer? Is it because you froze them 1st on the plates? I know the brown doesn't hurt them, it's just not very visually appealing:)

1/26/2015 8:26:40 PM

Another great article! We have started doing this, thanks to you! Now our hashbrowns don't have those extra yucky ingredients that keep them from sticking, like the ones in the store.

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