Now that you have grown potatoes and learned how to cultivate and protect them from pests and diseases, harvesting and storage of your crop is next.
Your potato plants have died back and you are ready to harvest your crop. Be patient and wait 2 to 3 weeks after the vines have died or you will have a bunch of small potatoes that weren’t really ready to be uncovered yet.
Once 2 to 3 weeks have passed, carefully dig a foot outside the trench or mound with a spade. Remove potatoes as they are uncovered being careful not to spear or bruise them.
If you’ve planted potatoes in a tire stack remove the tires one at a time and collect the potatoes that will literally fall out.
The skins of the newly harvested potatoes need to mature. Mature skins protect the potatoes during storage. Move your crop to a dark cool place such as a basement or garage. Don’t wash them. Leave them alone for 2 to 3 days and then go ahead and rinse them off.
Store in a well ventilated, dark, cool place at about 40 degrees. Potatoes should store for about 3 to 6 months. Make sure they are in darkness because any sunlight will cause them to sprout. Also make sure there is good air circulation all around the potatoes. Store in a loosely woven basket or slotted bin. You can also store them in the legs of panty hose and hang them. Never store potatoes in close proximity to fruit as fruit produces a hormone as it ripens that will cause the potatoes to sprout.
Potatoes don’t freeze well but they can be canned. You will need a pressure canner to do the job:
- Take 3 pounds of the potatoes and wash and peel them. Rewash and drain. Small potatoes can be left whole but larger ones should be cut into quarters.
- Place potatoes in a large pan with enough water to cover them. Cover the pot and bring to a boil.
- Boil for 10 minutes and drain.
- Pack hot potatoes in sterile hot quart canning jars. Use tongs so your fingers don’t get burned.
- Sprinkle with 1 teaspoon of salt if you want.
- Ladle boiling water, boiled in another pan, into the jar leaving a 1 inch head space.
- Remove air bubbles and adjust caps and lids.
- Process each quart 40 minutes at 10 pounds pressure in the pressure canner.
- Use canned potatoes in soups and stews or cook with butter and parsley in a frying pan.
Enjoy your harvested potatoes mashed, baked, boiled, au gratin, in potato salad or any other way you choose.
Deborah Harding - Deborah Harding has developed recipes, worked with herbs and written home school curriculum for over 20 years.
Join the Conversation