I did a little "dry canning" today... Dehydrated 5 pounds of potatoes into hash-brown shreds. Can be re-hydrated as needed for hash-browns and potato cakes... Enjoy! Diane
Citric Acid, optional
PROCESS: Wash the potatoes, peel them, wash again, cut in half (large chunks) and boil for about 4-6 mins. Submerge in ice water that has a bit of citric acid sprinkled in the water (the cold water stops cooking action and the citric acid helps prevent browning of potatoes) Let the potatoes cool...pat dry and shred using a food processor - then lay out on dehydrating trays - dehydrate at 135-140 until dry (mine took about 5+ hours). Once completely dried, packed into jar/s - vac seal using a Foodsaver jar saver vac.
Yield: My 4-5 pound bag of Colorado Potatoes (Russets) made a quart jar full of shreds.
Cheat (easy) Method: defrost a bag of frozen hash-browns overnight and simply place on dehydrating trays to dehydrate - a great idea if you can find a great sale on the 6 pound bags.
Re-hydrate by pouring boiling water over potatoes and let sit 15 mins. then cook as usual/use in recipes.
Photos by: Diane Baker for Canning and Cooking at Home