How to Freeze Potatoes
Seal and freeze.
Ingredients & Equipment
Potatoes (see step 1 below)
A sharp, large serrated knife
A large pot of boiling water
Recipe and Directions
Step 1 – Choose and wash your potatoes
Select smooth new potatoes directly from the garden. Peel or scrape and wash.
Step 2 – Blanch the potatoes
Blanch for 3 to 5 minutes, depending on the size. If you cut them into smaller pieces they will not take so long.
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavour, colour and texture. Blanching cleanses the surface of dirt and organisms, brightens the colour and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.
Blanching time is crucial and varies with the vegetable and size. Under blanching stimulates the activity of enzymes and is worse than no blanching. Over blanching causes loss of flavour, colour, vitamins and minerals.
Use one gallon of water per pound of prepared vegetables. Put the vegetable into vigorously boiling water. Place a lid on the pot. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.
Step 3 – Cool
Steep in ice water for 5 to 10 minutes, then drain.
Step 4 – Pack
Pack into containers, leaving 1/2-inch headspace. You can pack into containers, like Ziploc bags, plastic freezer bags or plastic containers, exclude as much air as you can, and freeze!
Step 5 – Freeze
Seal and freeze.