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Do you have a bunch of fresh potatoes that will go bad before you have a chance to use them all? Why not freeze them to use weeks or months later?
In this video we go through the basic steps to freeze potatoes. To avoid ending up with yucky brown or grey potatoes, it's important to blanch them after shredding, cubing, or slicing. Then flash-freezing helps to keep it all from freezing together into one big chunk.
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Equipment/materials I used in this video:
FoodSaver FM2000 Vacuum Sealer Machine
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Nutri-Lock Vacuum Sealer Bags
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Stainless Steel Strainer Pot
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