How to Freeze Potatoes - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs
This month's notes: September 2014: Apples are in full swing! Raspberries tomatoes, corn and most vegetables are being picked in most places, most blueberries and peaches are finished. Find a corn maze, hayride or pumpkin patch here. Make your own homemade ice cream including low fat, low sugar and other flavors)) Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! - Email this page to a friend, or to yourself
How to Freeze Potatoes
Click here for a PDF print version (coming soon)
Your potato harvest is huge. You've filled the root cellar or basement, but you still have more left. No what? Is there room in the freezer? Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think!
Directions for Freezing Potatoes
Seal and freeze.
Ingredients and Equipment
- potatoes (see step 1)
- A sharp, large serrated knife
- A large pot of boiling water
- Freezer bags
Recipe and Directions
Step 1 - Choose and wash your potatoes
Select smooth new potatoes directly from the garden. Peel or scrape and wash.
Step 2 - Blanch the potatoes
Water blanch for 3 to 5 minutes, depending on the size.
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.
Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.
Step 4 - Cool
Let in ice water for 5 to 10 minutes, then drain..
Step 5 - Pack
Pack into containers, leaving 1/2-inch headspace. You can pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!
Step 6 - Freeze
Seal and freeze.
... or to start making tasty treats.
Freezing keeps potatoes safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen potatoes is maintained best in a very cold freezer (deep freezer), and one that keeps them frozen completely with no thaw cycles. Excluding any air from inside the bags which leads to freezer burn, by using vacuum-sealed bags, is also important to maintaining quality
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]