"David Hare-Scott" wrote in message
...
I find myself with about 40 kg (90lbs) of sweet potatoes, these are the
white-fleshed ipomoea sort. Last year I tried to keep them in a cool dry
place in the shed through winter but they didn't last. The shed would have
been 0-15C (32-60F) mostly. I will give away a fair amount while they are
fresh but still want to keep some. What is the best way to keep them? How
do they go if frozen? Any special tips on freezing?

David

We eat what we can and what we can't we can.


basilisk

On Thu, 20 May 2010 07:17:55 -0500, basilisk wrote:

We eat what we can and what we can't we can.

Translated to Australian, that means preserve in preserving jars.

terryc wrote:
On Thu, 20 May 2010 07:17:55 -0500, basilisk wrote:

We eat what we can and what we can't we can.

Translated to Australian, that means preserve in preserving jars.

I am very familiar with preserving fruit of many kinds but how do you do
sweet potato?

David

On Fri, 21 May 2010 09:19:29 +1000, David Hare-Scott wrote:

terryc wrote:
On Thu, 20 May 2010 07:17:55 -0500, basilisk wrote:

We eat what we can and what we can't we can.

Translated to Australian, that means preserve in preserving jars.

I am very familiar with preserving fruit of many kinds but how do you do
sweet potato?

No idea. I'd imagine the same way they do all the other vegetables. It
would just be finding a combination of size and cooking time.

"David Hare-Scott" wrote in message
...
terryc wrote:
On Thu, 20 May 2010 07:17:55 -0500, basilisk wrote:

We eat what we can and what we can't we can.

Translated to Australian, that means preserve in preserving jars.

I am very familiar with preserving fruit of many kinds but how do you do
sweet potato?

David

my fowler's vacola book doesn't even mention sweet potato (possibly not a
good sign - they oxidise horribly after peeling for one thing...)

in general, it claims solid root veg should be prepared as usual, then
blanched, then put in the jars with brine (rings & lids on, etc etc) held at
a boil in the pot for 1/2 hour, then cooled down & so forth, & then
re-sterilised 48 hours later, & THEN boiled for 10 minutes before serving
(they need all the boiling as veg has very little acid to help with their
preservation, such as fruits generally have). my thinking is that after all
this, your veg will be so disgusting you'd wish you'd not bothered :-)

imo fowlers is great for fruit, but i just wouldn't do the above to innocent
sweet potatoes. but if you have lots of them & lots of time, it might be
worth the experiment...

for freezing, i'd try preparing then blanching them before freezing, & see
how that goes. another one to try might be keeping them in boxes of slightly
damp sand in a cool spot, & see how _that_ goes.
kylie

On Fri, 28 May 2010 01:08:27 +0000, 0tterbot wrote:


my fowler's vacola book doesn't even mention sweet potato (possibly not
a good sign - they oxidise horribly after peeling for one thing...)

You still peel veges? Worst we do is a nylon scour and a cut out damage.