Preserving Potatoes

Comments · 1.4K

• MY

  @Myfavorites877 · 4 years ago

  Your tests on the potatoes mean so much to us. You do the work and we reap the benefits. THANK YOU! 🌹

  185

• DE

  @deb670 · 4 years ago

  Thank you so MUCH!  Married 34 years to a meat and potatoes Irishman...this is sincerely appreciated.

  30

• CO

  @cookingwiththatoldguy1090 · 4 years ago

  Just a thought to everyone who watches and learns from Rosebud homestead, spread their videos far and wide and help them help others. We are in tough times now and I fear terrible times to come so this information could be very beneficial to a lot of people! <br>Thanks everyone!<br><br>P. S. No I am not affiliated in any way with Rosebud homestead or Jim and Pat. Just being a good digital neighbor!

  14

• CI

  @cindyjohnson5242 · 4 years ago (edited)

  I&apos;ve &nbsp;made dehydrated mashed potatoes. &nbsp;Do them the way you are doing the freeze dried. Spread them on the dehydrator trays and dry. When you blend them just pulse the blender or food &nbsp;processor to get smaller pieces so it resembles potatoe flakes. Add boiling water, butter, milk etc to reconstitute. &nbsp;Perfect every time. Just don&apos;t powder them. That&apos;s too fine! I&apos;ve vacuumed sealed them in jars for 8 years, and they are still good! As long as the seal holds, check every month!

  115

• CB

  @cbass2755 · 4 years ago

  You&apos;ve taught me just about everything I know about pressure canning Pam. That&apos;s not an easy task, as I&apos;ve already told you about my challenge...dyslexia. &nbsp;Thank you for your patience with my questions and literal clear instructions that I need. Your wonderful and kind to me. As I know &nbsp;your the same with everyone. But I take it personally and love you for it.

  310

• OL

  @oldschool72 · 3 years ago

  The reason the potatoes turn black is the starch left in the potato. Every week I have a huge bowl of half cooked potatoes to use at a moments notice, they will last about 2 weeks in a covered bowl in the fridge. The trick is..Peel and wash the potatoes. Cut them into large chunks. don&apos;t leave whole. &nbsp;Place them in a large bowl of water and let set for about 20 minutes moving them around a few times. The water will get milky with starch. Drain and rinse thoroughly with cold water.. Bring the pot to boil and add the potatoes ( do not add salt to the water ).. cook just half way, you don&apos;t want them cooked fully, you want them still firm enough to slice for frying or fries. Leave in the colander and let cool completely. Place in a large bowl and keep covered. reduce the size of bowl as they are used to avoid excess air. I have been doing this for 50 years. And a good way to get those aging potatoes peeled and stored without having to use them immediately.

  20

• DO

  @dottietruthseeker4546 · 4 years ago

  What a phenomenally huge undertaking for our education. Thank you ever so much, Pam!

  135

• RM

  @RM-lx4wx · 4 years ago

  Congratulations on 100K. I’m very glad I’m one of them.

  34

• JA

  @jacquelyndevitte4992 · 6 months ago

  It’s March 2026. This is such a great video. I love how you did the test dehydrate vs freeze dried. I do not have a freeze dryer. Looks like the julienne potatoes did best in dehydrator. &nbsp;Thanks for all you do. ❤

  4

• CY

  @cynthiafisher9907 · 4 years ago

  Thanks so much, Pam and Jim, this was a ton of work! That’s one of the things that sets your channel apart and makes it grow so fast(100K subs! Congratulations!). The other thing is your attention to detail and thoroughness. Thanks again! Makes me want to get a freeze dryer.

  79

• CA

  @caroleanne8529 · 4 years ago

  This video gives a massive amount of information in a very short time. &nbsp;I know this was a large amount of work and I want you to know I appreciate all you do.

  47

• LE

  @lesliesnuffer254 · 4 years ago

  Congratulations Pam 100,000+ omg. Congratulations to Jim too, working hard behind the scenes. A very informative video. You’ve done all the hard work with the spuds, thank you.

  111