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AR15.COM
9/17/2008 5:28:34 PM EDT
OK, this afternoon I found a plastic bag of potatoes gone horribly wrong that Household Six had buried and forgotten on the kitchen counter. Yes, bad on me for letting the kitchen get that far gone but I've been away a lot lately. My wife's...often unwell.

Because I am a dumb shit and I'm sure the "right" way I know is wrong, anyone have the correct way to make potatoes last a longer time?
9/17/2008 8:15:58 PM EDT
[#1]
Dry, Cool,Dark place. Preferably below 70F, not touching each other. Definitely not in plastic. In a cardboard box near an airconditioner vent in a darkened spare bedroom.

I have a small raised platform (about 3 x 5 ft) in my crawlspace near the ductwork. An old window or door screen laid over the top helps to keep away rodents.

Or you can (can) them. Smaller ones work better, as does using wide mouth jars.  Simply cook boil,with a little salt, whole or cut up potatos for a few minuets, place in jars cover with water from the pot, seal, put in pressure canner and process for the correct amount of time. (Usually about 45 mins, I think, for quarts) remove from heat, let cool until pressure is 0 and store on a shelf.

We planted 5lbs each of Yukon Gold, Kennebeck, and Red. this year. Produced about 30 gals or about 100 to 150lbs. about an 8 to 10 fold increase.  So yeah I still have some in the spare bedroom floor.
9/18/2008 6:27:10 AM EDT
[#2]

Quoted:
Dry, Cool,Dark place. Preferably below 70F, not touching each other. Definitely not in plastic. In a cardboard box near an airconditioner vent in a darkened spare bedroom.

I have a small raised platform (about 3 x 5 ft) in my crawlspace near the ductwork. An old window or door screen laid over the top helps to keep away rodents.

Or you can (can) them. Smaller ones work better, as does using wide mouth jars.  Simply cook boil,with a little salt, whole or cut up potatos for a few minuets, place in jars cover with water from the pot, seal, put in pressure canner and process for the correct amount of time. (Usually about 45 mins, I think, for quarts) remove from heat, let cool until pressure is 0 and store on a shelf.

We planted 5lbs each of Yukon Gold, Kennebeck, and Red. this year. Produced about 30 gals or about 100 to 150lbs. about an 8 to 10 fold increase.  So yeah I still have some in the spare bedroom floor.



Why?
9/18/2008 7:10:28 AM EDT
[#3]
plasic- bad

holds moisture that holds heat microbes etc,

Also many fruits and vegetables give off natural ripening agents...ethelene, gibberellens, etc  that hasten ripening.  (like putting pears in a brown paper bag....holds these agents longer help ripening the fruit)

My memory from high school and college science class is like 20-25 years old so forgive me if I'm a little off on specifics.
9/18/2008 8:04:38 AM EDT
[#4]
I kept the ones I grew last year in plastic 5 gallon buckets without lids in the root cellar.  They got eyes in less than 2 months.  

This year I am just digging up some at a time.
9/20/2008 6:59:44 AM EDT
[#5]

Quoted:
I kept the ones I grew last year in plastic 5 gallon buckets without lids in the root cellar.  They got eyes in less than 2 months.  

This year I am just digging up some at a time.



I feel sure he is talking about sealed plastic bags , like you buy them in at the store .
9/20/2008 12:53:56 PM EDT
[#6]
Second the cool, dry, dark space.  Don't let them freeze however.
9/20/2008 4:14:11 PM EDT
[#7]
How about storage for sweet taters? Same? Do you wash the skins of sweet taters or leave them dirty like Irish taters?