Processing a big batch of potatoes....

I managed to get my hands on some local organic potatoes. So I had decided to dry all of them until my SIL got a big stash and couldn't use them all up fast enough. I told her they could be canned and since shes been giving me lots of stuff lately and she asked if I would do that. ... I did. I found out I really like them. I tested them this morning when one jar didn't seal and had to be used up. And then I made breakfast burritos and decided that I will use up the rest of my organic potatoes by canning them. This is how I did all of it. 

 Dehydrating potatoes....

I took one bag of my organic potatoes to dehydrate. First you want to peel them all and wash them. I cut them into thick 1/2 in. slices then diced those slices. You don't want them too big because you want them to dry thoroughly. You could also slice them thin to use to make homemade Au gratin.

Then I got a big pot and filled it with water, bring that to a boil. Also get a big bowl of ice water ready. Be sure you have a strainer or colander that you can lift in and out of the water to make it easier to do the blanching. Once its boiling fill the strainer with the cubed potatoes and plunge into the boiling water. Let it come back to a boil then boil for about 4-5 min. Test and when a skewer can be inserted they are done. Do not over cook tho or they will just fall apart.

When they are done, plunge the strainer with the potatoes in the water to cool quickly. Remove and put in a colander on the side so any excess water can drip off. Repeat this process with all of your potatoes. If you don't cook them enough when they dry they will have black spots in them.

Once they are done, layer them on your dehydrator trays, making sure to leave some spaces around them so they dry thoroughly. I set the temp. to 135 degrees and let it run till the potatoes are dry. Mine dried in about 5hrs. but I was going to bed so I shut it off and checked it the next day. Since I live in an area of humidity I ran it the next morning for another hr or so just to be sure. Then you let it cool. Don't seal them in anything until they are cool but don't leave them out too long or they may start to reabsorb humidity in the air. I put mine in lg. canning jars but you could seal them in bags too...but these sometime have sharp edges so you might want to double bag for long term storage.

BTW someone told me they also dry the potato peels if you know they are organic. This gets ground up when dry and can be used to thicken gravies and such. Its good for those who have to be gluten free. Of course if you plan to do this, make sure you scrub all the potatoes well, first. 

Canning Potatoes

I canned what my SIL gave me so she wouldn't lose them. They couldn't use them up fast enough and she knew they would rot. Canning is very easy if you have a Pressure Canner.  I made qts jars for her but for myself I will make pts. since there's only two of us here.

First fill a lg container with water and sprinkle in some salt, maybe a tb. or so.  It depends on how many potatoes your doing. Peel the potatoes and cube into 1in. cubes, you don't want them too small cuz they will get mushy. If your potatoes are small you could can them whole. Soak these cubes overnight. The reason for this is, it helps remove alot of the starch which settles in the jars and makes them look really cloudy. However if you don't care about that, then skip this step.

Next day get your pressure canner ready, your jars and lids. Boil a pot of water because you will add this to the jars.  

 Now fill each jar with the raw potato cubes, shake it well to make room for more. Leave a 1in. space at the top. Put 1 tsp. salt in each jar and then top with the boiling water. Wipe the rim and put on the lid and ring. At this point I tipped the jar slightly and rolled it to try to release any air bubbles then I checked the water level again. If it needs more add it. You need a 1in. space.

When all are filled put in canner and put the lid on. When canner starts to vent, let it vent for 10min. Then put the weight on it and start your timing. At ll lbs. pressure,  40 min. for qts...35 min. for pts. Let cool and remove from canner. Let cool on a towel on the counter overnight, check seals.

Today I checked them and one of the jars didn't seal so I decided to use it up. I made these ....

Breakfast Burritos 4-6 servings

1qt. jar of canned potatoes
1 med. red onion, chopped
4oz of loose breakfast sausage
4 strips of thick bacon
6 eggs, beaten
2 oz cheddar cheese , shredded
S & P
6 lg. burrito tortillas

Drain the potatoes in a strainer and run a bit of water over them to remove excess salt. Heat a pan and cook the sausage and bacon till browned. Remove. Save bacon grease in the pan.  Add potatoes to the pan. If you need more oil to keep from sticking add a bit of butter to the bacon fat. Add the chopped onion and fry till onions are soft and potatoes start to brown. Add meats back to pan. Add beaten eggs and stir well cooking the eggs. Top with cheese and let melt.

Scoop enough of the potato mixture into a tortilla that has been steamed or grilled and roll up . You could add almost anything to these and serve with salsa or anything you like to have your eggs with.