Dehydrate Potatoes for Various Uses


| 7/21/2015 1:45:00 PM


Tags: potatoes, food storage, dehydrating, food preservation, Montana, Susan Gregersen,

When I set out to dehydrate potatoes, I think of potential meals I might use them for. If I plan to make a lot of scalloped potatoes, I slice them. For stews, soups or casseroles, I cut them into cubes which can later be rehydrated and mixed with vegetables, meat and spices. Hash browns are popular for breakfast around here, so sometimes I shred potatoes for dehydration. (I once even learned how to make my own instant mashed potato granules by accident when I over-cooked them before dehydrating.)

Dried Potatoes 

Use Vitamin C to Prevent Browning

Regardless of shape or size, the process is the same: I start with peeling the potatoes, although you can dehydrate them with the peels on. As they're peeled, I drop them into a bowl of water that has a crushed vitamin C tablet in it to keep the potatoes from turning brown.

Even if you leave the peels on, you will want to treat them with something to keep the other (cut) surfaces from turning brown. The unpeeled, uncooked surfaces turn brown when exposed to the air for more than a few minutes.

Products such as Ball Fruit-Fresh or citric acid are available in most grocery stores near the canning supplies, or you can order them online. These are not chemical additives; they are primarily ascorbic acid, also known as Vitamin C.

Dehydrated Potatoes 




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