Dehydrating Potatoes. The Way I do it for Beautiful Dried Potatoes for Long Term Storage.

well hello there friends and family sure I'm glad you could stop by tonight I've gotten a lot of work to do and you might wonder what that is well I'm gonna get some potatoes processed and ready for dehydrate and since you're here I'm gonna put y'all to work so come on over here let me show you what we got okay so y'all what we got here in the sink washed up oh I don't know about a bag full potatoes they're not sure how many now these are russet potatoes and what we're going to be doing and you don't have to as I've washed them up with a vegetable brush in fact it's really not a vegetable brush your sister mild scrub brush and then I'm gonna be peeling them now if you don't want to peel your potatoes you don't have to but like I said these are russets and they do have a little bit of a leather and skin to yeah didn't say that right so we are going to feel and as we peel them we're gonna be dropping them off in this here they go stainless steel bowl water that's the first tip I'm gonna give you kids whenever your process and potatoes you don't want to turn them all brown nasty on you always keep them submerged in water and then what we're after here is when we get them all nice and dehydrated we want to look just like this we don't want no black spots no discoloration now you can have a little bit of brown just like here but mostly what you want is a yellow to creamy white and I've still got a pile of them to go here so I'm going to show you just how I do it no I'm not saying this is the only way to do it you know better way to do it and the way I show y'all night and then by all means you let us know down the columns so folks let me get on to peeling up some potatoes I'll get you all set up and I got a extra peeler here any of y'all want to step on over to the sink help me get these potatoes peeled up okay okay y'all first thing I'm going to do is I'm going to take this little one so open school take a peeler I don't have one of those nice fancy ones and I'm going to start peeling up these russets and the reason I'm going to be peeling these first of all I didn't grow second ball if these were a red potato yellow potato Yukon Gold something like that I might not feel especially if I've grown in myself but I didn't grow these and I don't know how they were drunk so I'm going to take that skin off so there can't be nothing I don't want my dehydrated finished product such as pesticides herbicides I'm going to show you know the reason I peeled see right there that brown discoloration inside potato now I couldn't see that when the skins on but I see it now and that doesn't look too tasty does it I don't want to eat it do you and this one right here is not looking all too great I mean I'm having to get on in that potato quite a bit and it's not looking fine so we're gonna have to break out a knife and we're going to cut that on the other but I don't want that I just want a nice white potato then what we're going to be doing and I'm just gonna take you over here so you know got that bowl nice chili filtered water and we're just gonna pop that potato right in there that's gonna keep it from turning brown or gray and oxidizing I always keep your potatoes submerged under water till you ready to start cooking okay so I've got quite a few to go here and then one of y'all step up and help me peel them for that extra peeler sure would be appreciated and once we get these potatoes all filled up I'll come on back and we'll proceed to the next step okay so y'all up somebody grab that extra peeler for me and I'll make room here at sink and we'll get this done okay y'all as you can see we've got all those potatoes peeled on up thank God Trixie jumped up on the counter and slapped on her apron and grab that extra peeler course I did have to promise her some treats so what Trixie's help we got a knocked out now what we got to do is we got to get him sliced up there's two ways you can go about it and you can use one of these right here this is what's called a mandolin let me tell you something that blade is extremely sharp I would know because about three weeks back I trimmed pretty good size piece out of my thumb and it's taking the last couple of weeks in here you look now the other way you can do it is with a chef's knife I forgot right here and then of course cutting board now I'm most likely gonna try to use this mandolin but what I'm going to do this time instead of using a bare hand I'm gonna come right on over here and I'm gonna be using this thing right here this is actually a guard that you place on the top of whatever vegetable you're gonna be slicing through there and it protects your hands if you've got a mandolin and you don't have one of these let me give one it may not look quite like this one forever but I definitely use one of these unless you want a piece of yourself going in your boat so let me get y'all set back up and we'll get to slicing some potatoes well I've got that mandolin set up on another bowl there with filtered water we're gonna start getting these potatoes sliced maybe that's cutting board out of the way won't bring this on over here yeah it's like that now I've got my guard but until we get it down a ways and all you do you just bring it across just like that once you get a little flat on take this stick it on the top and hopefully you stick it better than I did and you just keep back and forth back back and forth see that guards gonna make it where you can't get all cut up now you see right there it's gonna get down so small it can't do no more with it then you're gonna take another one here again make sure very beautiful when you're not using that and just keep on going and I'm a little nervous now since of wounding myself last time but that's all there is to it just that easy and lock site using one of these makes you nervous and I just use a knife slicing up let me show you what thickness you got going on here okay that's what we got right there let's say about 3/16 when you yep that from one of the reasons you want a thinner slice these are going to dehydrate quicker which let me tell you still gonna take about eight plus hours but they're also gonna rehydrate quicker and also cook quicker and that's why I like slicing now you could Cuban make cubes you can make hashbrowns and dehydrate them do anything I just prefer slices so let me get the rest of these sliced up and we'll be right back okay y'all I've got all those potatoes all sliced up into nice uniform slices so they're all ready to go to the next process they're gonna need some things one you're gonna need a pot you're gonna need to bring some water to roll them boy sorry you got fogged up there folks so we've got that a rolling bowl and you're also going to need fill up container or your sink with cold water and I've got a milk jug there that I filled up water and freeze in the deep freeze to chill that water down even more so let me get you set up and I'll show you the next step in my process okay now we've got that water have nice rolling boil and I've got another bowl that I fill it up here but some of them slice potatoes and we're just gonna start slipping them off into that water just like that we're gonna kick that up on high and depending on how much put in there it depends on how much you knock the ball down that water now I know just about how much to put in so it's still lightly boiling what we're going to do next is we're gonna set the timer for six minutes and we're gonna let them sit in there and that bowl and water for six minutes and what that's doing is that's blanching those potatoes and it's gonna partially cook them and it's this step right here that keeps them from turning all brown and black most important now one say that timer goes off we're gonna get them on out of here and we're gonna get them back in that ice-cold water we got waiting on stop the cooking process so we'll bring you back then okay that time was going off that's been six minutes we're gonna get this off the heat real quick and now we got to get this drained over at the sink let me take you all on over there so you can see what we're doing so there we are it'd be nice to have two people but we don't y'all mind get fogged up dear get that water on out of there we're gonna take this little scoop still got some water in there cuz just so hard to do this by yourself and we're gonna go ahead and get those potatoes slid off into this hole walk there we have it now we're going to let them cool on down and all that's going to do stop the cooking process and then we're gonna take them out drain them and they're ready to go in the dehydrator so we've let those potatoes cool down in that ice-cold water and now we're ready to start loading up our dehydrator and what I've got here is it's just an old mr. coffee food dehydrator we've got one speed and one temperature in fact it was actually my father's he gave it to me about 20 years ago no I was gonna do now let's take those potatoes and you're gonna lay them on that tray make sure you don't stick them on top of each other nice and careful just like that it's nothing special cloaked excuse them in there the best you can try to get as many as you can I've got to try to get as many as I can because this here dehydrator has only got five trays now these potatoes are partially cooked during the blanching process so they can be a little fragile at this point you got to be a little careful with it and there we have it and you just want to fill up one tray put another tray on there start the whole process over again just like that nothing to know I didn't cook up enough to fill up all my trays that's okay look what we got and next go-around we'll just cook more than we did so now what I want to do just to show you what happens if you don't blanch them and that their parcel tray there I'm gonna take some of these I'm Blanche potatoes these are just sliced raw potatoes and we're gonna place in here on this top tray just gonna give them a quick shake I'm just gonna put a few of those in there now y'all remember done Blanche was on the left side blanched little pieces over here on the right side and we'll come back to this in approximately 8 hours it may take a little bit more and I'll show you what we got okay let me get the lid put on that dihybrid so it's going now you'll notice I still guts potatoes Leffler don't be just fine sitting in that water as long as they're covered they can stay that way for up to 24 hours not gonna cause a problem I've done it for years so once these getting nice and dehydrated I'll bring you all back show you what we got well hello there or good morning now through the magic for YouTube it's the next morning we put those uh potatoes on dehydration in dehydrator late last night things around 10:30 well now it's ten hours later so we're gonna take a look what we have there done now now the one thing I want you to remember before I take the lid off of these things remember what I did there on the last tray on the right side I put what was left of the blanched potatoes on the left side I took some unblemished potatoes straight out of that big bowl where I was keeping them smudged and I placed them on that last top tray so let's go over and take a look at that purse so here we are we're back at dehydrator I've turned it off we're just gonna take the top off right now want you to remember on this side these were the small pieces I had left that were blanched there on the right side on this left side these were the unbranched and I'm just gonna zoom them on in here let's take a look at these right now how are those look those look appetizing they don't to me it's that right there and that's just what you're gonna get if you don't blanch your potatoes prior to dehydrate I don't care what anybody said now there are videos out there on YouTube that tell you you can do this and they'll also tell you if they don't taste no difference no I'm not gonna stick these in my mouth cuz I already know they taste different because I was looking for a easier faster way to do it too and I did this with a lot of potatoes once upon time and then I went ahead and rehydrated I'm not cooking me up something trust me folks they are not tasty now yes if you put enough seasoning bacon grease and what-have-you on them like the people do in the videos that say they taste just saying maybe you can stand it but first of all they look terrible then sort of I eat reminds just as much as I even my nose and the stomach so let's take a look at some of these others down through Trey Toby look at that look how nice they look yeah gonna take a look at next track yep those look fine and the bottom tray now I didn't do any rotation I didn't restock them I just let them dry and this dehydrator for right nearly ten hours now you'll see someone as we see here a little bit Brown - I'm not sure why that happens but I think I only got three or four like that but what I wanted to show you - don't want to put some of these side-by-side some commercially dry potatoes and it just so happens I dug around my pantry and I found a box so let me set you up we'll open these for them out here on the counter and we'll compare to the ones ID hide red myself see how it came out okay y'all I got some ID host buds here classic scalloped potatoes you see them right there yeah it's got a best buy August 13 2010 gonna be pass the best buy they'll still be okay so let's open these up real quick we'll try to as you can see they have not been opened before we got them opened up here and the one thing I want you to note don't know if you can see that see they're not put in that box ain't special way they're not in a plastic bag they're not in the fall coated in mylar pouch they're just thrown in the box here go clean a cardboard box we're gonna pour them out on the camera wrap that you got them right there on the counter five packets still nice and dry now what we're gonna do we're gonna take something that I D hydrate we're gonna take the lower truck we're just going take the stem out just Paris and yes I did clean my counter or started all this there you go you got mine you got theirs let me bring you up close take a look at see if we did as good as the commercial boys okay there's the ones straight out of the box here's mine right here look seem to me I don't see no black and there's I see more Brown there's not I'd say I did just as well as the people who do this commercially for a living so I'm happy so y'all just the recap here what we did we've launched up the potatoes then we peel them then we slice them 3/16 of an inch thick here you see the thickness of mine right there and over here you can see the thickness of they're exactly alike that's Matt so slice them up with that manual and we kept them submerged in the water we still have some we got a process right there and then we get brought a pot of water we have right over here to a rolling boil then we add the potatoes to it not too many just enough so where it was still just boiling we set the timer for 6 minutes with the lid on and that timer went off we went ahead and put them in ice cold water well we drained it first then we put them in that ice cold water once they cooled down from the cooking process we took them out we drained them and we load them on the trays of dehydrator and put the lid on and then we let him go now let me show you another thing now we're gonna take one of these right here see that's from the box I don't know if you'll be able to hear this you hear that snap hopefully you can't then I'm gonna take one of mr. Tom's right here and we're gonna give it a break hear that snap that's dry that's what you want to hear you don't want to have them bend a little and snap you want to be a crisp break they're plenty dry now what we're going to do just so you can see the total comparison we're gonna take the nasty ones let mark blanched and then we're gonna put them here we can take a look and you decide for yourself how you'd like to do this here we got all three examples bring y'all over here for closely now these are the commercially dried that came out of Idaho spud box these right here are the ones I D hydrate these are also the ones I be hydrated these were blanched these were not now you tell me which ones you want to eat I'll take these over here or mine any day it's probably mine now we gotta start putting them in something now I do that a few different ways I will put them in court jars like I have right here now put a lid ring on I'll throw in an oxygen absorber and they'll state no I've lost two jars before pounding for five years later it's still just fine another way I do it is I put them in gallon mylar bags and I go ahead and throw in oxygen absorber and then I vacuum seal them up now I use a gallon because that's just fine one two three people now when I had the whole family I'd use five gallon mylar bag put them all in there throw in the appropriate amount of oxygen absorbers seal them up put them in a five-gallon bucket and put them away I don't do that no more because I don't need to be opening up five gallons potatoes anymore that's something like these short term is also used extra thick freezer bags let me show you and you don't want to use storage bags and you don't want to use sandwich bags or something like that I get the extra thick freezer bags and you tell with Ella when you get them out put them in there these are quart size just perfect for me and then I throw in options or and I've stored them this way and using three four years later couldn't tell a bit of difference perfectly fine this by far is the cheapest way now we'll say this you don't want expose any of your dehydrated food to like if you can help put it in a cool dark place now if you want dehydrate Sun so you want to put it in jars and use it fairly quickly and decorate your pantry or your kitchen with hey I'm all for it looks pretty sexy so that's pretty much it folks I don't know what more I can tell you about dehydrating ain't that hard it does take time I prefer cuz I feel it's the most economical method I don't got to constantly be buying canned jars lids and rings now I can put them in the mylar bags or I put it in freezer bag also don't go buying expensive pressure canner of course I do have one and process it that way for can't but that's my preference if you want a cannon you go ahead if you got the room to freezer go right ahead I got something freezer - those for short-term use so folks hope you learn something and as always this is how I do there's other ways out there I'm sure and I'm sure down the comments some of you you're more glad telling what I did wrong or other ways that are better but you know I've been doing it this way for about forty seven years my parents before me it served as well so with that said we'll leave you now till I see you on the next video want each and every one of you take care stay safe out there and God bless you all goodbye for now

Channel: Deep South Bama with Mr. Tom

Views: 70,177

Keywords: Dry potatoes, dehydrating potatoes, food preservation, blanching potatoes, Deep south, Deep South Bama, Mr. Tom, dehydrating, survival prepping

Id: 0FUN75RVKUo

Length: 34min 7sec (2047 seconds)

Published: Fri Nov 01 2019