Dehydrating Your Own Potatoes

Budget Menu & Dirt Cheap Recipes Mixes~MYO~Copycat~Etc Dehydrating Your Own Potatoes

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      Dehydrating Your Own Potatoes

      For many various reasons, folks are becoming more interested in how to
      preserve food for later use. One of my favorite methods of food preservation
      is dehydration or drying. Potatoes are a main- stay of many families, and
      are a food which most folks are uncertain about drying themselves.

      Can this
      be done? Of course! The difference you will see in your home dried potatoes
      and the ones you purchase in the stores, is in color.

      This is due to the
      fact that the commercial dehydration process also bleaches the potatoes in
      order to make them appear more appetizing to the public. I suggest that you
      store your dried foods in jars or bags, in a cool, dry place just as you
      would any other home preserved food. I save mayonnaise and applesauce jars
      for this purpose because they are a great size, and of course, recycling is
      cheaper than purchasing new jars.

      Home Dried Potatoes

      Potatoes (an amount you find manageable)
      Metal vegetable blanching basket, or french fry basket
      Colander & Mixing Bowl which is larger than your colander
      Paper towels
      Several cookie sheets OR Food Dehydrator & trays or racks
      Vegetable Oil Cooking Spray

      Peel desired amount of potatoes and slice into rounds 1/8 inch thick.
      (Peeling is optional- there are important vitamins and minerals stored in
      the potato skins, but they look nicer peeled, so choose according to your
      personal preference.) This can be done quickly with a food processor or
      slicer. Bring a large pot of lightly salted water to a rolling boil. Put
      potato slices into a vegetable basket and plunge the basket into the boiling
      water and wait for the water to return to a boil.

      Once the water is boiling,
      start counting off 8 minutes of blanching time. While potatoes are
      blanching, set up a large mixing bowl in your sink and fill it with ice

      When the potatoes have blanched for 8 minutes, plunge the basketful of
      potatoes immediately into the ice water and let them sit there for 15
      minutes. Spread the blanched potato slices in a single layer between paper
      towels and blot them dry.

      If you are not using a dehydrator, spray cookie sheets with vegetable oil
      spray (do not use regular cooking oil); if you are using rimmed baking pans,
      spray and use only the upside down bottoms of these pans to prevent
      scorching near the pan’s raised rim; if you are using Teflon cookie sheets,
      there is no need for spray. Spread potato slices on the prepared sheets or
      pans as close together as possible but in a single layer.

      Place cookie sheets on oven racks and turn the oven on to its very lowest
      temperature. (between low and off) Keep the oven door ajar so that the air
      can circulate freely and let moisture escape. Make sure that the temperature
      never gets so hot that your hand feels uncomfortable when held in the oven.
      This is necessary for thorough drying.

      If you are using a dehydrator, place
      potato slices on racks which have been prepared with vegetable oil spray,
      placing potatoes close together, but not touching, so air is allowed to
      circulate between them. Turning is not necessary on vented racks.

      Dry according to manufacturer’s instructions, or until potatoes are brittle,
      somewhat translucent and are not at all pliable. If you have solid racks,
      follow the same directions as for turning potatoes dried in an oven: After
      1 hour, turn all the slices over; then turn the slices over every 30
      minutes. Drying time will depend largely on your own oven, but you should
      begin checking for doneness at 3 hours.

      The potatoes are done when they
      become brittle, somewhat translucent, and are not at all pliable. Their
      color should be pale white with a tinge of yellow; do not let them become
      brown or even dark amber in color. Some potato slices will dry faster than
      others, so check every 15 – 30 minutes for slices which are done.

      Let the
      dried potatoes cool thoroughly, then store for up to a year in glass or
      plastic jars OR plastic bags at room temperature in a cool, dry place.

      Source: Not revealed by author of this post.

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Budget Menu & Dirt Cheap Recipes Mixes~MYO~Copycat~Etc Dehydrating Your Own Potatoes