• When possible, preserve fresh, locally-grown potatoes for the best quality and nutritional value.
• Know when fresh potatoes are available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

• Select firm, mature potatoes. Do not use poatoes that show signs of decay or mold.
• Use 2 ½ -3 lbs of potatoes per quart container
• Ice (approx. 1 pound/pound vegetables)

2. Equipment

• Large cooking pot with lid
• Blanching basket/strainer/slotted spoon
• Colander
• Cutting board
• Knife
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:
• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Vegetables

Cubes-

• Thoroughly wash potatoes.
• Peel; remove eyes, bruises, and green spots.
• Cut into ¼- ½ inch cubes.
• Blanch in boiling water for amount of time indicated in table below.
• • Use one gallon water per pound of prepared potatoes.
  • Lower potatoes into vigorously boiling water. Place a lid on the pot.
    • Start timing as soon as vegetables are in boiling water.
• Cool in ice water. Drain well.
  • NOTE: Cooling should take the same amount of time as blanching.

5. Pack

Cubes-

Dry Pack-

• Pack tightly into containers, bags or wrap.
  • If using rigid containers, leave 1/2 inch headspace.
  • If using flexible bags or wrap, remove as much air as possible.
• Make sure sealing edges are free of moisture or food.
• Seal.

Tray Pack-

• Place chilled, well-drained potatoes in a single layer on shallow trays or pans.
• Place in freezer until firm, then quickly transfer to labeled bags or containers. 
  • If using rigid containers, no headspace is necessary.
  • If using flexible bags or wrap, remove as much air as possible.
• Seal. 

6. Store

• Label with the name of food, date, and type of pack.
• Freeze as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layers in freezer.
• Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.