I stocked up on Idahoan individual packets years ago, saved lots of $$$ buying them before hyperinflation. They stored great and gave me food security!
I did, too! I still have a couple past the BBD that I need to see if they are good (Loaded Potato flavor). I hate that they changed the Red Baby variety. It used to be just potatoes. Now it has oil and other stuff in them.
I like their garlic variety, but for me, at least, by the time they are close to their expiration date, they turn orange and are rancid. Have had to throw a lot of them away.
I only store potato flakes no added flavors or anything I’ve been using my oldest at 8 years no problems. They are a bit more yellow but taste is perfect. This jar got pushed back somehow. Most are not that old but nice to know. I just pour into jar and vacuum seal
I place 2 servings of potato flakes in a paper bag and write the measurements for water, milk, etc. on the bag. Then I place the paper bag in a vacuum sealer bag and seal it. Easy for emergencies, camping, etc.
I know that it's off subject, but I wanted to thank you for sharing the USDA book of home canning book. It has helped me on my canning journey so much. It's so easy to use. I appreciate all the safe information in one book.
Before my health started to decline, I was a member of 2 different groups that held potlucks. I often took deviled eggs. With large numbers of yolks to "mash", I put them through my potato ricer. Quick and easy. In one of your earlier potatoes videos, you were having problems with small lumps in mashed potatoes. I was reminded of the chef at my only waitering job making large amounts of instant mashed potatoes but partially boiling up a few whole potatoes and then putting both batches in the big floor mixer. He said that was to have some lumps so the customers would "know" the mashed potatoes were real.
Excellent ideas! I have bought the Idahoan potato flakes in the box. I immediately transferred them to a Tupperware cereal container. They kept well and if my fresh mashed potatoes were a bit watery I added a bit of flakes to thicken.
I used to work in a restaurant years ago and we had mashed potatoes in our store ( normally not on the menu ) some people were insistent of having mashed with their meal , I used to microwave milk, butter and the instant potatoes , stir briskly , adding salt and pepper , got lots of compliments .
My husband has a profound prejudice against any 'pre-fab' food. I use all milk, instead of water and milk, and he unknowingly consumes Idahoan instant potatoes without complaint. Sometimes marriage is a rough game.
My grandmother used a potato ricer 60 + years ago. I have one from when I got married. I found a stainless steel one at an Amish store to replace my ancient one recently.😊 I make my grandma's potato bread recipe I got from her 50 years ago. A family favorite.
The two things I don't waste time freeze drying any more are milk and potatoes. Yes, they can be done, but the commercially available powdered products are so much easier to stock, very good quality, and not that expensive.
Carnation milk or evaporated milk goes well in potatoes and is thicker than the half and half. It should be part of everyone's food storage supply especially if you have children.
Agree! We always have 12 cans of evaporated milk in store. We live very rural and often get cut off from civilisation for days at a time during winter Having canned milk is essential.
I found whole shelf stable milk at Walmart, there is 12- 8 oz cartons in each package, just big enough to put over cereal , use for mashed potatoes, gravy and it's delicious to drink
I use them in soups to thicken it. I use it in breads of all sorts. I also sometimes will cut up one little potato and cook it then add the flakes to it and my seasonings. Cannot tell it wasn’t all fresh potatoes, my kids grew up on that.
Great information! Dollar Tre, at times, has Hungry Jack hash browns in the small milk carton containers. It's only potatoes ... no butter or other ingredients. Walmart has them sometimes, too. To store, I transfer them to either a canning jar or a Food Saver bag and vacuum seal them in 1 cup portions. I put the instructions inside the bag/jar. For something like those noxed potatoes with multiplt portions, I eould put them all in a Food Saver bag (leave plenty of dpace so you can reseal after removing your serving portion) and put it back on the box ... just to store easily For longer storage, I'd put it in a bin or use a half gallon Ball jar.
Thank you for showing the black on the lid. I have opened so many jars and seen black on my" Ball " lids and it was very concerning. Glad to know it's oxidation. Great video Pam & Jim. Thank you!❤ BTW, you look so pretty in today's video!
I love Bob's Red Mill potato flakes. A local grocery store used to carry them until the pandemic hit. No matter how many times I request that they restock it, they don't. I find it at a local discount store and buy a bag every time I go. This time of year it's harder to find it.
Another wonderful video, Pam! So professional and educational, yet relatable. On a relayed topic, I would LOVE to see a video touring your canning storage area. You reference it often, but I don't think you've ever shown it. I'm constantly juggling and trying to expand my storage as I've gotten deeper and deeper into home canning, and I'm sure we all would benefit from seeing how you store your jars, your inventory methods, rotation and whatever else you and Jim have developed over the years. Thanks again for all your hard work!
Maybe it's because Thanksgiving is right around the corner, but the Bob's Red Mill Potato Flakes are currently only $17.67 for the four, 1 lb package case. That is 35% off their regular price. They ARE really delicious and worth the price!
Be careful. The low priced options are sold and shipped by third parties, not Amazon. Sometimes that goes well, but sometimes you get old or damaged product and no option to return.
@mountainmama7823 You're right! I always just assume it's Amazon sending the product. They do sell individual bags at Whole Foods as well. I like them because there is no added chemical whiteners. The Idahoan is potatoes, plus emulsifiers, sodium acid pyrophosphate, sodium bisulfate, citric acid ( I assume to keep from oxidizing) and mixed toxopherols... whatever that is!
oooh potato bread, I would love for you to show your way of making it, you are so inspiring🙏🙏🙏 thank you for your generosity in sharing your experience and wisdom. Thanks from Spain.❤❤❤
I buy private label potato flakes and transfer from the box to a quart-sized glass jar. Most of the time I use canning jars and then vacuum seal them. I have no issue using other glass jars that were previously filled with something else. I make sure to wash the glass jar very well, sterilize and dry. Even though I don't vacuum seal with those glass jars this option helps the potato flakes last for years.
I like to make potato pancakes from Idahoan mash potatoes. One pancake: 1/4 cup mash potato powder + 1/8 cup Self Rising Flour + 3/8 cup water, let sit couple minutes and potatoes will absorb all the water, the flour is the binder and rises, cook in skillet like a pancake.
I absolutely LOVE mashed potatoes. Years ago I told a friend would Never eat potatoes out of a box, ever,,, little did I know she made mashed potatoes for dinner, didn’t tell me until after,right from the box, was sooo good. 30 years later, I must try them again, thanks for video
Growing up our mom would make a large batch of mashed potatoes, we would have some for dinner and then she would fry the rest for breakfast. I boil a big batch and rinse well and freeze in portions for fried breakfast potatoes. Potatoes can be used in so many things. I keep frozen, dried flakes and home canned potatoes! I vacuum seal dried potatoes flakes and store in bin
When I make mashed potatoes from canned, I end up adding a bit of potato flakes to it to make it a little less "wet." And that's a great way to use up some not as homemade-tasting flakes.
Thank you for the videos! Another reason not to store products in boxes is because the little buggers are attracted to the glue on the box. Always repackage for longer storage.
My mother made the best whipped potatoes! Thats gow I make them too. I use more butter then called for, also more milk. No lumps at all. Everyone loves them. I pour all my dry goods into jars and large plastic containers that gave goid sealing lids. I love the half gallon jars.
Pam: Next time you are using canned potatoes for mashed potatoes. Heat your potatoes as you did on the video, but instead of placing the drained potatoes into the ricer, put them back in the pan and put them back on the stove stirring frequently for 3 or 4 minutes so they can steam out some of the liquid and dry the potatoes. Then proceed with the mashing. I have done this on occasions when I over cooked my potatoes in boiling water and they became waterlogged. Just be sure to stir them often then mash them. The biggest problem I have experienced with canned potatoes is that they have some lumps that won't mash out and the texture is not the same as those made from fresh potatoes.
Good morning. They have a video about how they are storing things in totes in the garage because of mice. Others have mentioned storage in mason jars as well.
What about putting milk powder instead of milk to make potatose less watery? I did not try but an idea just came into my mind by watching you. And thank you for your videos❤ we, in Lithuania are vey near those times you are talking about 🤔
I did the math and potatoes are 80% water. 1 lb wet potato equals 3.2oz dry flakes equals 2 cups prepared mashed potatoes. Looking at my local prices, potatoes are about 50c per lb, and flakes are 43c per lb (reconstituted), so flakes are cheaper unless I find a really good deal on bulk potatoes (though flakes don't contain the nutritious skins).
@ I agree! Best deal ever! But they are those wonderful really small potatoes. I do dread peeling bags and bags of tiny potatoes to can! But I’m going to. I may freeze dry slices and I would like to figure out how to freeze dry good mashed potatoes.
Thanks for the information about Bob’s Red Mill having no salt/butter additives. Can’t find that in most grocery store brands these days. I like to use potatoes in my sourdough starter, and need a “just potato” option.
Those watery mashed potatoes might make good potato cakes/patties. I think you add flour, an egg and cheese (optional, but it's not, really 😂). I like to add green onion if I have any. Serve with a dollop of sour cream and a sprinkling of crumbled bacon. I use bacon bits and sometimes add them to the potatoes 😋
I just made potato pancakes this week. It's a staple in our house. Whenever I make mashed potatoes for a meal, I always make extra so I can make pancakes with them later in the week. I find it's easier to make them with cold mashed potatoes. I had flour, diced onion, an egg, salt/pepper, and then roll a ball in flour, flatten, then put into hot oil (not submerged - just oil coating the pan). My son LOVES them and will eat every single one that I make. Unfortunately I don't have measurements -- just eyeball it. It's how I was taught!
@kaesmomFitz I'm the same way ... my grandmother rarely measured anything unless she was baking. She just mixed in enough flour with the egg and seasonings until it "felt and tasted right." ❤️
I'm doing 15lbs. Of mashed potatoes for Thanksgiving, I always have lumps in them so I ordered the potato ricer and should get it Friday. I'm freezing them ahead of time. Thanks for the tip. 😊
When I make mashed potatoes from scratch I drain the cooking water and then put the pot back on the hot burner and start mashing . The heat from the burner will dry up any liquid in the pot and in the potatoes. I’m going to can some potatoes next week and will cook and drain them and put them on the burner and see if they dry out as well. Ty for your videos!
Save the water and use when you make bread. Bread yeast loves potato starch. Refrigerate the bread because airborne yeasts also love potato starch and will accelerate the growth of mold.
11:16 You might want to try using Nestle Crema, little cans of creamer sold in the Hispanic section. I cannot keep fresh milk or cream without wasting it, Yes I keep LDS powdered milk, and use it for milk, but when I want a little fat with the milk I open a can of Crema. It's basically an evaporated light cream with the usual food industry additives, but great to have on hand. I use it for mashed potatoes, chowders, throw-together cobblers and casseroles.
@@RoseRedHomestead It is a small can, 7.6 oz. When I don't use the whole can of a milk product (I also just use evaporated milk, but the Nestle Media Crema is better) I put the entire can in a ziploc sandwich bag up front on a refrigerator shelf. It lasts a few days I guess. These days, though, I just tend to not measure things and I throw in the whole sha-bang, if you know what I mean. Walmart should have the media crema in the Hispanic section. It's a bit of a different flavor, as I think it is evaporated table cream. I came from a So. Cal. background in my younger years where everything was SO FRESH! Dairy and fruit and veg. I shopped daily. It was an adjustment to change to "preserved" things like canned goods. I'm OK with it now, though. Learned to be thankful for what I have, maybe?
Yes. I have. But I usually have butter, sour cream, cream cheese mixed in. I then freeze them in lined loaf pan. Then take out of pan and put into foods average bags and remove air to freezer for longer use. I then thaw in refrig still on sealed bag. Then stir potatoes to put into cooking dish. Normally use those up in a year.
I have some metal buckets I put a food grade plastic bag in them so my bags of food want touch the metal. I love this video I have canned potatoes but never thought about freezing mashed potatoes. I will be making some of my own. I have 50 pounds of potatoes coming to me thank you Pam for your hard work to teach us more ways of preserving. ❤❤
My concern of heating anything in plastic bag is chemical's in the plastic??? . I'm really trying to get back to using glass instead of plastic anything in cooking,even utincles, now gov is saying throw those out. Thank you Pam. Sometimes convince is our enemy 🤗 Thanks again.❤
Hello, that was a fantastic video! I always learn so much from the both of you and it is exceptionally helpful. I have just started my own food storage and having so much fun! Thank you Pam and Jim for all your hard work and have a happy day!
I skin and Cub my potatoes cook in water till fork tender and then put in ricer and on to food trays for freeze drier. I even mix cooked sweet potatoes and cooked russets In the ricer and mix in FD trays. They reconstitute awesome. A little bit of hot milk if cream and you have instant mashed potatoes. Creamy good
GATHER POTATOES IN ALL FORMS! Surely you heard how the farmers in Idaho are losing the water they need for irrigation. When I left Idaho Falls 42 years ago, the immediate area's potato income was over $1 billion, so I cannot imagine what the entire area brings in today's dollars. Potatoes will be skyrocketing , worse than they are now. One of the first big-time preps I got was stumbling across cannisters of pure instant potatoes. I also bought potato flakes in boxes that I repackaged. At that time, we also had major frozen potato clearances at Kroger when they wanted to change their packaging, and found that potato shredded and cubed hash browns dehydrate beautifully. Using instant potatoes or flaked potatoes makes a healthier, gluten-free way to thicken stews, gravies, etc.
I recently made potato soup, but didn’t have stock, so I had to use water. For extra flavour, and to thicken, I used the buttery homestyle Idahoan potatoes. It was so good it might become my special ingredient. The next time I made it, I put in the cheese one. Wasn’t as good but still delicious.
I buy regular potatoes but I also buy that box of instant you show there to keep on hand. How I keep the box opening covered is with a covering of self stick cling film. Less expensive and less wasteful than large ziplock bags that I used to use for boxes of instant dry stuff like milk, etc.
I grew up with riced potatoes instead of mashed potatoes for Christmas dinner etc. Mom was a diabetic so perhaps it was for her to avoid cream and butter, but it’s a common piece of equipment in my extended family to own, so perhaps not. The potatoes are light and fluffy and great for making lump free mashed potatoes. Yes you have to less generous when adding the cream and butter to make the mashed potatoes with riced potatoes. I guess I would describe it as having more surface area so it is deceptive to how much to add. I would also suggest warming the cream/butter because the riced potatoes cool down faster than the traditional mashing method. The ricer may have helped with your freeze drying attempt . Baking your potatoes before ricing will produce a slightly dryer product as well. Freeze drying the riced potatoes as is without seasoning or mashing- ricing directly onto the pan may produce better results. Love to know if you experiment again to make your own freeze dried potato from riced potatoes. I would try this myself, but I don’t have a freeze dryer yet - not because of the cost of the machines (but that is a major factor), but because of the lack of service technicians in my area. I’ve questioned people at farmers markets who sell freeze dried candles about issues with their machines and which brand they have. I have found out that there is a real issue with getting them serviced. They end up serving the units themselves because shipping the units back to the manufacturer is outrageously expensive. I don’t want to jinx you or any of your followers but it would be great to know how you resolved issues if you had any. Have you had a power outage in the middle of processing your food? If so what did you do. Does the machine restart from the beginning, or is everything lost because it doesn’t have a recovery program (time/temperature violation). There is another video subject for you. How would you and/or your subscribers handle this situation. If the power outage occurs while you’re sleeping and you have no idea how long it’s been - do things stay frozen so you can move them to your freezer and start again when the power returns. Chest freezers hold temperature for 2 to 3 hours before things start to defrost. What’s the estimated time for a freeze dryer.
As a side note - by soaking the potatoes, you are not only lessening the starch, but also the potassium. My husband is stage 4 CKD and has to watch potassium intake and this tip about soaking and rinsing and using fresh water comes from the Mayo clinic. I also think the Idahoan brand of potatoes tastes the best!
@@RoseRedHomestead You are so kind, THANK YOU! He is coping well and has just been cleared to go on the transplant list. So we have faith that all will work out well.😊🤞
@ we have ordered from multiple restaurant places though. We got 50 pounds of muffin mix as well. Check the rest of what they have. I think we got full fat milk powder from them too but that might have been a different place. I can’t remember.
Thank you for sharing this. Would you please consider a video talking about fast rice that is already flavored and dehydrated, ready to put into meals in jars?
I find that potato flakes or powdered taste a lot like TV dinner mashed potatoes. It just has a funny after taste to me even though I use plenty of milk and butter
I too use the potato flakes for making bread - a trick I learned from my mom! She was an amazing baker. I learned from the best! (Would adding a few potato flakes to the home canned ones help reduce the "wetness"?)
YOU CAN ADD THE FLAKES IN JARS FILL TO TOP, THEN WITHOUT THE LIDS PLACE THE FILLED JARS IN OVEN AFTER IT'S VERY HOT BE CAREFUL PLACING LIDS, 3 YEARS later it was still fresh and tasty.
If you can find an old fashioned Fondue pot that takes candles, you can heat up soup, chili and yes, potatoes. For every item I vacuum sealed, I keep all cooking instructions in a Ziploc bag in my tea towel drawer in my kitchen.
So an old English trick to get your potatoes (cooked potatoes) drier before ricing or smashing and adding your butter, milk and seasonings is to keep them in your colander. After draining for a minute or two and a gentle shake, set the colander over the pan you cooked them in, lay a folded flour sack towel over them and put the pan lid over them. Let them sit for ten'ish minutes.
Love all your vidoes. always choc full of info. Just found out recently you can freeze mashed potatoes, I do pan of roasted potatoes each week and freeze them so I have potatoes for my eggs every morning. I love bobs and alot of the packages I just seal in a mason jar...but I recently found a bag about 2 years past expiration that got missed and hidden. Any idea how long it should last if it looks/smells ok???
Azure Standard has potato flakes for 4.75 a pound, 5 pounds for 3.21 a pound, and 40 pound for 2.93 a pound. Gonna try a small bag first...then if they compare to idahoan or Bob's, I might try a bulk order. I suspect they will last longer than a year, being that they are dehydrated...
I make mashed potatoes without milk or butter, just the water from the cooked potatoes. I dehydrated them then ground them up very fine. Just add milk and butter to rehydrate them! Taste just like homemade mashed potatoes!
Hi Pam & Jim, thanks for the video! I was unable to find the video that shows how you were able to can potatoes without so much starch in the final product. Could you add the link, or the name of the video? Thanks
The only problem I can see with eat what you store and store what you eat is that you are eating food that you have processed instead of fresh. It can be very convenient, but it’s also not as full of vitamins as fresh. I just bought some freeze dried food just in case, but we’re going to have to eat it so it doesn’t just sit there going to waste. So we’ll just replace it as we eat it. But we will be eating food that is not as nutritious as fresh. My dehydrated vegetables and canned food is convenient and makes me feel more secure, but I never feel like it’s as nutritious as something. I just made that day.
You could have used a couple of tablespoons of the flaked or powdered potato’s in the jar or a tablespoon of plain flour the liquid left in the potato’s will reconstitute with moisture. Why don’t you get a device that you plug into a wall socket the device sends an electronic pulse out through the wall where your wiring runs and it disrupts their audible senses and they have to leave the area. I have one I plug into my hallway and so far no rats or mice even though I live in a rural area 🙏🏻🤞🏻
We've always kept those electronic pulse things in our garage and we've never had a mouse problem (and we live in a farming community so we're surrounded by corn fields).
We are on year 4 with plain Idahoan potatos transferred to mylar with oxygen absorbers. So far, so good. But, home canned are our favorite potatoes besides fresh. Agree 100%, dry canning is a risk, and honestly, does not taste good. We can then differently than most, but, safely. Our process takes 2 days, because we soak them in citric acid water for 24 hours, before canning, so most people would not do what we do. We also par boil them with citric acid in the water. Then we drain them, and add clean water. No lemon juice. Just citric acid, a dropper of distilled vinegar, and salt. But, our potatoes are in crystal clear water, after canning them. We know they are good for 3 years, but have never had any left beyond that to say how long they are good for. I can only say, we prefer them to any other preserved potatoes. But our only back up is instant potatoes. We dont count on the freezer. To many places in America have had the power down for 2 weeks for us to consider that a true option for a grid down situation.
In the sis by side vidio you were pleased with the results of the freeze dried mashed potatoes. In this vidio I thought you said you hadn't found a successful way to preserve mashed potatoes? I'm wondering if I've misunderstood or you changed your mind? I've got some freeze dried mashed potatoes in my food storage but I've not tried reconstituting then yet. Thank you!
I repack my spuds into jars and vacuum seal. I do that with most of my dry goods. That way I can reseal what I don't use and mice can't get into those jars. I will put in an oxygen absorber too so bugs can't live in the jars either.
I store my instant potatoes in glass jars, being gluten intolerant I use them instead of flour as a thickener for soups. FYI "Grandpa Gus's" spray will deter ants, mice as it is peppermint and cinnamon oil and will burn their mouth when trying to bite. Also good for electrical wires in your car.
What is the name of your new video for canning potatoes from Jan 2024? I have looked for it but can't find it. I too want to reduce the starch! Thank you for your wonderful videos.
My husband has a profound prejudice against any 'pre-fab' food. I use all milk instead of milk and water, along with a bit of extra butter, and he unknowingly consumes Idahoan instant potatoes without complaint.
Or, you can put the potato flakes in a jar or bag and vacuum seal them. Jars are rodent save, but fragile and take up room. Bags are compact and "drop" safe, but not secure from rodents. It's a trade off, but the metal bin/trashcan storage gives the best of both worlds (as long as it is thick enough and can be closed tightly - seen those little, or not so little, buggers chew through thin metal and squeeze through a hole you couldn't fit your pinky in).
Hi, i recently watched a video where a woman made potato salad using the pouch instant potatoes. Looked great. Question, when you purchase a large quantity, such as 25lbs, do you recommend freezing the bag for a couple days before putting in long term storage? Similar to flour and grains?
How do you keep track of what you need to achieve a year's food storage and still keep track of what has been used to keep the food supply well stocked?
I cook the potatoes and mash them with skim milk. Spread them in the freeze dryer trays, FD them, and turn them into powder when they come out. Make them like you would the flakes, using less powder. I had to experiment, but they were great! When I put food from a plastic bag to a glass jar, I tape the instructions on the outside of the jar. That plastic is filthy dirty from so many hands touching the bag.
I apologize if this seems weird, but would you kindly respond with a few links to the shirts you wear? They seem to be a perfect cover-up, comfortable, and are colorful. I asked about this a long time ago and you said you got them from Amazon but I have not been able to find similar items.
Maybe I missed the information somewhere along the way, but have you addressed how to keep track of how much food you have towards your 60 day level one storage? I have lots of food on hand, but no idea how many meals I can actually make from those ingredients. Thanks 🙂
I stocked up on Idahoan individual packets years ago, saved lots of $$$ buying them before hyperinflation. They stored great and gave me food security!
I did, too! I still have a couple past the BBD that I need to see if they are good (Loaded Potato flavor). I hate that they changed the Red Baby variety. It used to be just potatoes. Now it has oil and other stuff in them.
I like their garlic variety, but for me, at least, by the time they are close to their expiration date, they turn orange and are rancid. Have had to throw a lot of them away.
@@danniemcdonald7675I am convinced that was intentional.
@@roquri I've experienced the rancidity too. We don't buy them any longer. They were delicious though.
I only store potato flakes no added flavors or anything I’ve been using my oldest at 8 years no problems. They are a bit more yellow but taste is perfect. This jar got pushed back somehow. Most are not that old but nice to know. I just pour into jar and vacuum seal
I place 2 servings of potato flakes in a paper bag and write the measurements for water, milk, etc. on the bag. Then I place the paper bag in a vacuum sealer bag and seal it. Easy for emergencies, camping, etc.
I do that also!
I personally really like the Idahoan potatoes! They've made my disabled life easier!
I think Idahoan is the best brand!
I know that it's off subject, but I wanted to thank you for sharing the USDA book of home canning book. It has helped me on my canning journey so much. It's so easy to use. I appreciate all the safe information in one book.
Before my health started to decline, I was a member of 2 different groups that held potlucks. I often took deviled eggs. With large numbers of yolks to "mash", I put them through my potato ricer. Quick and easy. In one of your earlier potatoes videos, you were having problems with small lumps in mashed potatoes. I was reminded of the chef at my only waitering job making large amounts of instant mashed potatoes but partially boiling up a few whole potatoes and then putting both batches in the big floor mixer. He said that was to have some lumps so the customers would "know" the mashed potatoes were real.
Excellent ideas! I have bought the Idahoan potato flakes in the box. I immediately transferred them to a Tupperware cereal container. They kept well and if my fresh mashed potatoes were a bit watery I added a bit of flakes to thicken.
Mine are in Mason jars with O2 absorbers and vacuum sealed.
I'm so glad you mentioned the black on the bottom of the lid. I've experienced that and was concerned. I love canning potatoes. They are delicious. 😊
I used to work in a restaurant years ago and we had mashed potatoes in our store ( normally not on the menu ) some people were insistent of having mashed with their meal , I used to microwave milk, butter and the instant potatoes , stir briskly , adding salt and pepper , got lots of compliments .
My husband has a profound prejudice against any 'pre-fab' food. I use all milk, instead of water and milk, and he unknowingly consumes Idahoan instant potatoes without complaint. Sometimes marriage is a rough game.
You are an absolute treasure. Thank you for all that you do.
My grandmother used a potato ricer 60 + years ago. I have one from when I got married. I found a stainless steel one at an Amish store to replace my ancient one recently.😊 I make my grandma's potato bread recipe I got from her 50 years ago. A family favorite.
The two things I don't waste time freeze drying any more are milk and potatoes. Yes, they can be done, but the commercially available powdered products are so much easier to stock, very good quality, and not that expensive.
I agree.
Agreed! I love the organic instant mashed potato flakes from Azure Standard. They aren’t much more than non organic ones & taste great
i buy them at costco and they are not that expensive.
Carnation milk or evaporated milk goes well in potatoes and is thicker than the half and half. It should be part of everyone's food storage supply especially if you have children.
Agree! We always have 12 cans of evaporated milk in store. We live very rural and often get cut off from civilisation for days at a time during winter Having canned milk is essential.
That's what I use, too. Add butter, salt, pepper, and people swear they are homemade.
My mother made hers with carnation evaporated milk back in the old days. I do the same .
I found whole shelf stable milk at Walmart, there is 12- 8 oz cartons in each package, just big enough to put over cereal , use for mashed potatoes, gravy and it's delicious to drink
I use them in soups to thicken it. I use it in breads of all sorts. I also sometimes will cut up one little potato and cook it then add the flakes to it and my seasonings. Cannot tell it wasn’t all fresh potatoes, my kids grew up on that.
Great information!
Dollar Tre, at times, has Hungry Jack hash browns in the small milk carton containers. It's only potatoes ... no butter or other ingredients. Walmart has them sometimes, too.
To store, I transfer them to either a canning jar or a Food Saver bag and vacuum seal them in 1 cup portions. I put the instructions inside the bag/jar. For something like those noxed potatoes with multiplt portions, I eould put them all in a Food Saver bag (leave plenty of dpace so you can reseal after removing your serving portion) and put it back on the box ... just to store easily
For longer storage, I'd put it in a bin or use a half gallon Ball jar.
I would tape the instructions to the outside to keep the food from tasting like cardboard.
Thank you for showing the black on the lid. I have opened so many jars and seen black on my" Ball " lids and it was very concerning. Glad to know it's oxidation. Great video Pam & Jim. Thank you!❤ BTW, you look so pretty in today's video!
I love Bob's Red Mill potato flakes. A local grocery store used to carry them until the pandemic hit. No matter how many times I request that they restock it, they don't. I find it at a local discount store and buy a bag every time I go. This time of year it's harder to find it.
I purchase them online through Vitacost.
Another wonderful video, Pam! So professional and educational, yet relatable. On a relayed topic, I would LOVE to see a video touring your canning storage area. You reference it often, but I don't think you've ever shown it. I'm constantly juggling and trying to expand my storage as I've gotten deeper and deeper into home canning, and I'm sure we all would benefit from seeing how you store your jars, your inventory methods, rotation and whatever else you and Jim have developed over the years. Thanks again for all your hard work!
She has shown her storage area.
@@lionheart830Oh! I'll have to look through the video collections again... I missed it. Thanks!
It isn’t ideal, she stores in an unheated garage, I think.
Maybe it's because Thanksgiving is right around the corner, but the Bob's Red Mill Potato Flakes are currently only $17.67 for the four, 1 lb package case. That is 35% off their regular price. They ARE really delicious and worth the price!
Thank you!
Be careful. The low priced options are sold and shipped by third parties, not Amazon. Sometimes that goes well, but sometimes you get old or damaged product and no option to return.
I noticed the sale price but also noticed delivery was $13.26. Still a small savings but too bad delivery is almost as much as the sale price.
@@mountainmama7823 To me, that is not a sale. I wonder where they are shipped from.
@mountainmama7823 You're right! I always just assume it's Amazon sending the product. They do sell individual bags at Whole Foods as well. I like them because there is no added chemical whiteners. The Idahoan is potatoes, plus emulsifiers, sodium acid pyrophosphate, sodium bisulfate, citric acid ( I assume to keep from oxidizing) and mixed toxopherols... whatever that is!
oooh potato bread, I would love for you to show your way of making it, you are so inspiring🙏🙏🙏 thank you for your generosity in sharing your experience and wisdom. Thanks from Spain.❤❤❤
hanks for your comments. Jim
Jim❤
I buy private label potato flakes and transfer from the box to a quart-sized glass jar. Most of the time I use canning jars and then vacuum seal them. I have no issue using other glass jars that were previously filled with something else. I make sure to wash the glass jar very well, sterilize and dry. Even though I don't vacuum seal with those glass jars this option helps the potato flakes last for years.
The mashed potatoes from Azure Standard are fantastic. They are the best tasting of any I’ve tried & even better they’re organic!
Thank you, just added a bag to my order. Didn’t realize they sold them.
I like to make potato pancakes from Idahoan mash potatoes. One pancake: 1/4 cup mash potato powder + 1/8 cup Self Rising Flour + 3/8 cup water, let sit couple minutes and potatoes will absorb all the water, the flour is the binder and rises, cook in skillet like a pancake.
I absolutely LOVE mashed potatoes. Years ago I told a friend would Never eat potatoes out of a box, ever,,, little did I know she made mashed potatoes for dinner, didn’t tell me until after,right from the box, was sooo good. 30 years later, I must try them again, thanks for video
Growing up our mom would make a large batch of mashed potatoes, we would have some for dinner and then she would fry the rest for breakfast. I boil a big batch and rinse well and freeze in portions for fried breakfast potatoes. Potatoes can be used in so many things. I keep frozen, dried flakes and home canned potatoes! I vacuum seal dried potatoes flakes and store in bin
When I make mashed potatoes from canned, I end up adding a bit of potato flakes to it to make it a little less "wet." And that's a great way to use up some not as homemade-tasting flakes.
Thank you for the videos! Another reason not to store products in boxes is because the little buggers are attracted to the glue on the box. Always repackage for longer storage.
Great timing as I add to my food storage, Pam! Loved this video. 💕
I have had great success with freeze drying already cooked/ mashed potatoes. Just reconstitute with hot water and viola! They are so good!
Did you make the mashed potatoes like you normally would in wetness and then freeze dry? When done are they like flakes? Thanks
@@CarolBear24from what I understand you make your mashed potatoes without butter, then freeze dry. You can add butter when you reconstitute.
My mother made the best whipped potatoes! Thats gow I make them too. I use more butter then called for, also more milk. No lumps at all. Everyone loves them.
I pour all my dry goods into jars and large plastic containers that gave goid sealing lids. I love the half gallon jars.
Pam: Next time you are using canned potatoes for mashed potatoes. Heat your potatoes as you did on the video, but instead of placing the drained potatoes into the ricer, put them back in the pan and put them back on the stove stirring frequently for 3 or 4 minutes so they can steam out some of the liquid and dry the potatoes. Then proceed with the mashing. I have done this on occasions when I over cooked my potatoes in boiling water and they became waterlogged. Just be sure to stir them often then mash them. The biggest problem I have experienced with canned potatoes is that they have some lumps that won't mash out and the texture is not the same as those made from fresh potatoes.
Rodents/pest mitigation might be worth dedicating an episode to.
Good morning. They have a video about how they are storing things in totes in the garage because of mice. Others have mentioned storage in mason jars as well.
What about putting milk powder instead of milk to make potatose less watery? I did not try but an idea just came into my mind by watching you. And thank you for your videos❤ we, in Lithuania are vey near those times you are talking about 🤔
That is the way I do it. I also add salt and pepper ahead of time.
I did the math and potatoes are 80% water. 1 lb wet potato equals 3.2oz dry flakes equals 2 cups prepared mashed potatoes.
Looking at my local prices, potatoes are about 50c per lb, and flakes are 43c per lb (reconstituted), so flakes are cheaper unless I find a really good deal on bulk potatoes (though flakes don't contain the nutritious skins).
I agree. But I got lots of free potatoes so I’m trying to figure out my best way to store them.
@JaniceCrowell I think free counts as "a really good deal" 😘 Try canning - if you like it, do that. I'd probably dehydrate a lot.
@ I agree! Best deal ever! But they are those wonderful really small potatoes. I do dread peeling bags and bags of tiny potatoes to can! But I’m going to. I may freeze dry slices and I would like to figure out how to freeze dry good mashed potatoes.
Thanks for the information about Bob’s Red Mill having no salt/butter additives. Can’t find that in most grocery store brands these days. I like to use potatoes in my sourdough starter, and need a “just potato” option.
Sadly, BRM potato flakes are not gluten free.
Those watery mashed potatoes might make good potato cakes/patties.
I think you add flour, an egg and cheese (optional, but it's not, really 😂). I like to add green onion if I have any. Serve with a dollop of sour cream and a sprinkling of crumbled bacon. I use bacon bits and sometimes add them to the potatoes 😋
I just made potato pancakes this week. It's a staple in our house. Whenever I make mashed potatoes for a meal, I always make extra so I can make pancakes with them later in the week. I find it's easier to make them with cold mashed potatoes. I had flour, diced onion, an egg, salt/pepper, and then roll a ball in flour, flatten, then put into hot oil (not submerged - just oil coating the pan). My son LOVES them and will eat every single one that I make. Unfortunately I don't have measurements -- just eyeball it. It's how I was taught!
@kaesmomFitz I'm the same way ... my grandmother rarely measured anything unless she was baking. She just mixed in enough flour with the egg and seasonings until it "felt and tasted right." ❤️
Pam if the potato are a little wet, just add some of your dried potato...I think that would work:) Thank you for all you and Jim do. God Bless
I'm doing 15lbs. Of mashed potatoes for Thanksgiving, I always have lumps in them so I ordered the potato ricer and should get it Friday. I'm freezing them ahead of time. Thanks for the tip. 😊
When I make mashed potatoes from scratch I drain the cooking water and then put the pot back on the hot burner and start mashing . The heat from the burner will dry up any liquid in the pot and in the potatoes. I’m going to can some potatoes next week and will cook and drain them and put them on the burner and see if they dry out as well. Ty for your videos!
Save the water and use when you make bread. Bread yeast loves potato starch. Refrigerate the bread because airborne yeasts also love potato starch and will accelerate the growth of mold.
Reminds me I should open my 5 gallon bucket of instant potatoes and vacuum seal them.
Thanks Rose.
You are so welcome. Jim
Thanks for sharing! ❤
11:16 You might want to try using Nestle Crema, little cans of creamer sold in the Hispanic section. I cannot keep fresh milk or cream without wasting it, Yes I keep LDS powdered milk, and use it for milk, but when I want a little fat with the milk I open a can of Crema. It's basically an evaporated light cream with the usual food industry additives, but great to have on hand. I use it for mashed potatoes, chowders, throw-together cobblers and casseroles.
I have not seen the Crema on the shelves. If you do not use all of it, do you place the fridge? Jim
@@RoseRedHomestead It is a small can, 7.6 oz. When I don't use the whole can of a milk product (I also just use evaporated milk, but the Nestle Media Crema is better) I put the entire can in a ziploc sandwich bag up front on a refrigerator shelf. It lasts a few days I guess. These days, though, I just tend to not measure things and I throw in the whole sha-bang, if you know what I mean. Walmart should have the media crema in the Hispanic section. It's a bit of a different flavor, as I think it is evaporated table cream. I came from a So. Cal. background in my younger years where everything was SO FRESH! Dairy and fruit and veg. I shopped daily. It was an adjustment to change to "preserved" things like canned goods. I'm OK with it now, though. Learned to be thankful for what I have, maybe?
I love the Nestle Media Crema.
Perfect! I was just wondering if I could freeze mashed potatoes! Thank you.
I tried freezing mashed potatoes-yuk! I threw them away.
Yes. I have. But I usually have butter, sour cream, cream cheese mixed in. I then freeze them in lined loaf pan. Then take out of pan and put into foods average bags and remove air to freezer for longer use. I then thaw in refrig still on sealed bag. Then stir potatoes to put into cooking dish. Normally use those up in a year.
I use potato flakes when I need to thicken stews
Hi Pam & Jim! 😊 Thank you for sharing!
We are glad you liked the video. Jim
Thank you for this video!
I miss the Church potato pearls! I've actually had dreams about them. 😂
I like to keep some potato flakes in the cupboard. They are great to use as a thickener for some dishes.
I have some metal buckets I put a food grade plastic bag in them so my bags of food want touch the metal. I love this video I have canned potatoes but never thought about freezing mashed potatoes. I will be making some of my own. I have 50 pounds of potatoes coming to me thank you Pam for your hard work to teach us more ways of preserving. ❤❤
My concern of heating anything in plastic bag is chemical's in the plastic??? .
I'm really trying to get back to using glass instead of plastic anything in cooking,even utincles, now gov is saying throw those out.
Thank you Pam.
Sometimes convince is our enemy 🤗 Thanks again.❤
Hello, that was a fantastic video! I always learn so much from the both of you and it is exceptionally helpful. I have just started my own food storage and having so much fun! Thank you Pam and Jim for all your hard work and have a happy day!
Our pleasure! Jim
I skin and Cub my potatoes cook in water till fork tender and then put in ricer and on to food trays for freeze drier. I even mix cooked sweet potatoes and cooked
russets
In the ricer and mix in FD trays. They reconstitute awesome. A little bit of hot milk if cream and you have instant mashed potatoes. Creamy good
GATHER POTATOES IN ALL FORMS! Surely you heard how the farmers in Idaho are losing the water they need for irrigation. When I left Idaho Falls 42 years ago, the immediate area's potato income was over $1 billion, so I cannot imagine what the entire area brings in today's dollars. Potatoes will be skyrocketing , worse than they are now.
One of the first big-time preps I got was stumbling across cannisters of pure instant potatoes. I also bought potato flakes in boxes that I repackaged. At that time, we also had major frozen potato clearances at Kroger when they wanted to change their packaging, and found that potato shredded and cubed hash browns dehydrate beautifully.
Using instant potatoes or flaked potatoes makes a healthier, gluten-free way to thicken stews, gravies, etc.
You are so amazing. Thank you for the intelligent manner in which you explained things.
I recently made potato soup, but didn’t have stock, so I had to use water. For extra flavour, and to thicken, I used the buttery homestyle Idahoan potatoes. It was so good it might become my special ingredient. The next time I made it, I put in the cheese one. Wasn’t as good but still delicious.
Thank you, great ideas
I buy regular potatoes but I also buy that box of instant you show there to keep on hand.
How I keep the box opening covered is with a covering of self stick cling film. Less expensive and less wasteful than large ziplock bags that I used to use for boxes of instant dry stuff like milk, etc.
I use an old fashioned potato masher that belonged to my mother. Makes mashed potatoes quickly, with less clean up.
Is it a hand crank with big gears and two beaters? Jim
I grew up with riced potatoes instead of mashed potatoes for Christmas dinner etc. Mom was a diabetic so perhaps it was for her to avoid cream and butter, but it’s a common piece of equipment in my extended family to own, so perhaps not. The potatoes are light and fluffy and great for making lump free mashed potatoes. Yes you have to less generous when adding the cream and butter to make the mashed potatoes with riced potatoes. I guess I would describe it as having more surface area so it is deceptive to how much to add. I would also suggest warming the cream/butter because the riced potatoes cool down faster than the traditional mashing method. The ricer may have helped with your freeze drying attempt . Baking your potatoes before ricing will produce a slightly dryer product as well. Freeze drying the riced potatoes as is without seasoning or mashing- ricing directly onto the pan may produce better results. Love to know if you experiment again to make your own freeze dried potato from riced potatoes.
I would try this myself, but I don’t have a freeze dryer yet - not because of the cost of the machines (but that is a major factor), but because of the lack of service technicians in my area. I’ve questioned people at farmers markets who sell freeze dried candles about issues with their machines and which brand they have. I have found out that there is a real issue with getting them serviced. They end up serving the units themselves because shipping the units back to the manufacturer is outrageously expensive. I don’t want to jinx you or any of your followers but it would be great to know how you resolved issues if you had any. Have you had a power outage in the middle of processing your food? If so what did you do. Does the machine restart from the beginning, or is everything lost because it doesn’t have a recovery program (time/temperature violation). There is another video subject for you. How would you and/or your subscribers handle this situation. If the power outage occurs while you’re sleeping and you have no idea how long it’s been - do things stay frozen so you can move them to your freezer and start again when the power returns. Chest freezers hold temperature for 2 to 3 hours before things start to defrost. What’s the estimated time for a freeze dryer.
Can you do sweet potatoes like this? Thanks for an awesome video. Will be looking for a ricer today!
Good timing. Yesterday I found red potatoes on sale for 40 cents a pound. I was looking for some way to preserve them.
As a side note - by soaking the potatoes, you are not only lessening the starch, but also the potassium. My husband is stage 4 CKD and has to watch potassium intake and this tip about soaking and rinsing and using fresh water comes from the Mayo clinic. I also think the Idahoan brand of potatoes tastes the best!
Thanks for your comments. We are sorry to hear about your husband's Stage 4 CKD and wish both of you well. Jim
@@RoseRedHomestead You are so kind, THANK YOU! He is coping well and has just been cleared to go on the transplant list. So we have faith that all will work out well.😊🤞
We bought 50 pounds of potato flakes from a restaurant store and vacuum sealed them in portions.
Was the store local to you? Can others order from their website? I would love to order in bulk.
@ we have ordered from multiple restaurant places though. We got 50 pounds of muffin mix as well. Check the rest of what they have. I think we got full fat milk powder from them too but that might have been a different place. I can’t remember.
@@debbienielsen368 good question. I’m interested too.
Thank you for sharing this. Would you please consider a video talking about fast rice that is already flavored and dehydrated, ready to put into meals in jars?
For plant-based eaters, a ricer is a great way to get the liquid out of rehydrated soy curls.
Interesting twist! Jim
I find that potato flakes or powdered taste a lot like TV dinner mashed potatoes. It just has a funny after taste to me even though I use plenty of milk and butter
We put portions of potato flakes in brown lumch bags and then vacuum deal the paper bags.
Interesting way to seal your potato flakes. Jim
I too use the potato flakes for making bread - a trick I learned from my mom! She was an amazing baker. I learned from the best! (Would adding a few potato flakes to the home canned ones help reduce the "wetness"?)
Thanks
we love mashed potatoes too ; we always add a quick grating of nutmeg to ours . try it :)
YOU CAN ADD THE FLAKES IN JARS FILL TO TOP, THEN WITHOUT THE LIDS PLACE THE FILLED JARS IN OVEN AFTER IT'S VERY HOT BE CAREFUL PLACING LIDS, 3 YEARS later it was still fresh and tasty.
Dry canning is dangerous nonsense.
If you can find an old fashioned Fondue pot that takes candles, you can heat up soup, chili and yes, potatoes. For every item I vacuum sealed, I keep all cooking instructions in a Ziploc bag in my tea towel drawer in my kitchen.
Yes, I remember the Fondue pots...lots of melted cheese in the late 60s and early 70's. Jim
I keep potato flakes in half gallon canning jars
I use the bobs red mill potato flour. It’s the only one that has no additives that I can find.
So an old English trick to get your potatoes (cooked potatoes) drier before ricing or smashing and adding your butter, milk and seasonings is to keep them in your colander. After draining for a minute or two and a gentle shake, set the colander over the pan you cooked them in, lay a folded flour sack towel over them and put the pan lid over them. Let them sit for ten'ish minutes.
Love all your vidoes. always choc full of info. Just found out recently you can freeze mashed potatoes, I do pan of roasted potatoes each week and freeze them so I have potatoes for my eggs every morning. I love bobs and alot of the packages I just seal in a mason jar...but I recently found a bag about 2 years past expiration that got missed and hidden. Any idea how long it should last if it looks/smells ok???
We prefer Bob's Red Mill for instant potatoes, they are just like fresh but more expensive.
Azure Standard has potato flakes for 4.75 a pound, 5 pounds for 3.21 a pound, and 40 pound for 2.93 a pound. Gonna try a small bag first...then if they compare to idahoan or Bob's, I might try a bulk order. I suspect they will last longer than a year, being that they are dehydrated...
Love your content. Have you done any videos on making condiments using dry or canned ingredients? Mayo, ketchup, BBQ sauce etc.?
I make mashed potatoes without milk or butter, just the water from the cooked potatoes. I dehydrated them then ground them up very fine. Just add milk and butter to rehydrate them! Taste just like homemade mashed potatoes!
Bob’s Red Mill potatoes are on sale at Amazon today for $18!
Hi Pam & Jim, thanks for the video! I was unable to find the video that shows how you were able to can potatoes without so much starch in the final product. Could you add the link, or the name of the video? Thanks
The only problem I can see with eat what you store and store what you eat is that you are eating food that you have processed instead of fresh. It can be very convenient, but it’s also not as full of vitamins as fresh. I just bought some freeze dried food just in case, but we’re going to have to eat it so it doesn’t just sit there going to waste. So we’ll just replace it as we eat it. But we will be eating food that is not as nutritious as fresh. My dehydrated vegetables and canned food is convenient and makes me feel more secure, but I never feel like it’s as nutritious as something. I just made that day.
Cooked vegetables are sometimes more nutritious than fresh, actually.
Question, do you still like your freeze dryer?
You could have used a couple of tablespoons of the flaked or powdered potato’s in the jar or a tablespoon of plain flour the liquid left in the potato’s will reconstitute with moisture.
Why don’t you get a device that you plug into a wall socket the device sends an electronic pulse out through the wall where your wiring runs and it disrupts their audible senses and they have to leave the area. I have one I plug into my hallway and so far no rats or mice even though I live in a rural area 🙏🏻🤞🏻
We've always kept those electronic pulse things in our garage and we've never had a mouse problem (and we live in a farming community so we're surrounded by corn fields).
We are on year 4 with plain Idahoan potatos transferred to mylar with oxygen absorbers. So far, so good. But, home canned are our favorite potatoes besides fresh. Agree 100%, dry canning is a risk, and honestly, does not taste good. We can then differently than most, but, safely. Our process takes 2 days, because we soak them in citric acid water for 24 hours, before canning, so most people would not do what we do. We also par boil them with citric acid in the water. Then we drain them, and add clean water. No lemon juice. Just citric acid, a dropper of distilled vinegar, and salt. But, our potatoes are in crystal clear water, after canning them. We know they are good for 3 years, but have never had any left beyond that to say how long they are good for. I can only say, we prefer them to any other preserved potatoes. But our only back up is instant potatoes. We dont count on the freezer. To many places in America have had the power down for 2 weeks for us to consider that a true option for a grid down situation.
Good to know!
In the sis by side vidio you were pleased with the results of the freeze dried mashed potatoes. In this vidio I thought you said you hadn't found a successful way to preserve mashed potatoes? I'm wondering if I've misunderstood or you changed your mind? I've got some freeze dried mashed potatoes in my food storage but I've not tried reconstituting then yet. Thank you!
I repack my spuds into jars and vacuum seal. I do that with most of my dry goods. That way I can reseal what I don't use and mice can't get into those jars. I will put in an oxygen absorber too so bugs can't live in the jars either.
I store my instant potatoes in glass jars, being gluten intolerant I use them instead of flour as a thickener for soups. FYI "Grandpa Gus's" spray will deter ants, mice as it is peppermint and cinnamon oil and will burn their mouth when trying to bite. Also good for electrical wires in your car.
Thanks for the information. Jim
What is the name of your new video for canning potatoes from Jan 2024? I have looked for it but can't find it. I too want to reduce the starch! Thank you for your wonderful videos.
Type potatoes in the search across the channel and five potato videos will appear. Jim
My husband has a profound prejudice against any 'pre-fab' food. I use all milk instead of milk and water, along with a bit of extra butter, and he unknowingly consumes Idahoan instant potatoes without complaint.
Or, you can put the potato flakes in a jar or bag and vacuum seal them. Jars are rodent save, but fragile and take up room. Bags are compact and "drop" safe, but not secure from rodents. It's a trade off, but the metal bin/trashcan storage gives the best of both worlds (as long as it is thick enough and can be closed tightly - seen those little, or not so little, buggers chew through thin metal and squeeze through a hole you couldn't fit your pinky in).
Hi, i recently watched a video where a woman made potato salad using the pouch instant potatoes. Looked great. Question, when you purchase a large quantity, such as 25lbs, do you recommend freezing the bag for a couple days before putting in long term storage? Similar to flour and grains?
We have not used the pouch instant potatoes. we do not freeze the potatoes, flour or grains before placing in long-term storage. Jim
I can't find the potato canning video you said you did in January this year. Could you link it?
How do you keep track of what you need to achieve a year's food storage and still keep track of what has been used to keep the food supply well stocked?
I cook the potatoes and mash them with skim milk. Spread them in the freeze dryer trays, FD them, and turn them into powder when they come out. Make them like you would the flakes, using less powder. I had to experiment, but they were great!
When I put food from a plastic bag to a glass jar, I tape the instructions on the outside of the jar. That plastic is filthy dirty from so many hands touching the bag.
Do you make your blouses? I like!
I wonder if the USDA ever actually tested dry canning potatoes? I have read that air conducts heat better than water, so I wonder what the problem is?
I apologize if this seems weird, but would you kindly respond with a few links to the shirts you wear? They seem to be a perfect cover-up, comfortable, and are colorful. I asked about this a long time ago and you said you got them from Amazon but I have not been able to find similar items.
Maybe I missed the information somewhere along the way, but have you addressed how to keep track of how much food you have towards your 60 day level one storage? I have lots of food on hand, but no idea how many meals I can actually make from those ingredients. Thanks 🙂