How to Freeze Potatoes - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs (2024)

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How to Freeze Potatoes - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs

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Your potato harvest is huge. You've filled the root cellar or basem*nt,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 completelyillustrated. And it is much easier than you think!

Directions for Freezing Potatoes

Potatoes

Cool, drain

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 - Peel theepotatoes, and remove any soft or discolored spots

Just like when you were in the army! And if you weren't, just usea paring knife or peeler to peel them and cut out eyes and any soft ordiscolored areas.

NOTE:According theNorthCarolina Cooperative Extension Service at NC State University, toPotatoes must be peeled before canning. Potato skins contain a highbacteria count increasing the chance of botulinum toxinformation.

Step 3 - Cut the potatoes into cubes

Smallpotatoes (2 inches or less) may be left whole. Larger potatoes should becubed, cut into 1/2 inch cubes. If you are unsure which to do, theuniform size of the cubed potatoes produces a higher quality finishedproduct.

Step4 - Soak in Lemon Juice Solution or Ascorbic Acid or Fruit Fresh solution

Place in ascorbic acid solution (1 cup lemon juice to 1 gallonof water, or 2 tablespoons of fruit Fresh to a gallon of water) to preventdarkening; until you get the jars filled. How long is pretty much immaterial;your are trying to keep the potatoes from being exposed to air until you can getthem sealed in the jars. The ascorbic acid / lemon juice prevents oxygendissolved in the water from browning the cut potatoes, too!

Step 5 - Drain

Just pour off the water and discard it. Obviously, KEEP thepotatoes...

Step 6 - Blanch the potatoes

Water blanch for 3 to 5 minutes, depending on the size.

Blanching (scalding vegetables in boiling water or steam for a shorttime) is a must for almost all vegetables to be frozen. It stops enzymeactions which can cause loss of flavor, color and texture. Blanchingcleanses the surface of dirt and organisms, brightens the color and helpsretard loss of vitamins. It also wilts or softens vegetables and makes themeasier to pack.
Blanching time is crucial and varies with the vegetable and size.Underblanching stimulates the activity of enzymes and is worse than noblanching. Overblanching causes loss of flavor, color, vitamins andminerals. Use one gallon water per pound of prepared vegetables. Put thevegetable in a blanching basket and lower into vigorously boiling water.Place a lid on the blancher. The water should return to boiling within 1minute, 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. Keepheat high for the time given in the directions for the vegetable you arefreezing.

Step 7 - Cool

Let in ice water for 5 to 10 minutes, then drain..

Step 8 - 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, andfreeze it!

Step 9 - Freeze