Natural Elements Potato Bag with Blackout Lining, Potato Storage Bag, Hessian, 24 x 24 cm, Brown

Product Information

When stored between 43–50°F (6–10°C), raw potatoes will keep for many months without spoiling ( 3). Storing at temperatures slightly above refrigeration is a great way to extend shelf life and maintain vitamin C content. Summary Storing potatoes in these conditions can help delay the formation of sprouts on the skin, one of the first signs of spoilage. Smooth skin: Potatoes that have been damaged by cold temperatures may develop pitted skin and brown centers, so look for smooth textures.

Solanine creates a bitter taste and causes a burning sensation in the mouths or throats of people who are sensitive to it ( 6). Solanine is also toxic to humans when consumed in very high quantities and can cause nausea, vomiting and diarrhea. A few cases of death have even been reported ( 7). While the chlorophyll that turns skins green is harmless, sun exposure can produce large amounts of a toxic chemical called solanine.Potatoes go green when exposed to light. The green bit contains toxins, so is not safe to eat: however, if you ensure it’s thoroughly removed before cooking, the rest of the spud is edible. Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month ( 3, 4).

When exposed to freezing temperatures, the water inside potatoes expands and forms crystals that break down the cell wall structures. This makes them mushy and unusable when defrosted ( 13). No sprouting: Sprouts are one of the first indicators of spoilage, so avoid purchasing any that have already sprouted. Put the potatoes on a sheet of newspaper in a dark place – it’s important they don’t touch, as air needs to circulate between the spuds. Leave your potatoes here for a couple of weeks. Not sure how to use your well-preserved potatoes? Never fear! You can freeze potatoes, or cook them up whenever the mood takes you. You’ve never really got too many potatoes, only limitless options for your next meal. Need some inspiration for how to use your spuds? Here are our top seven ways to use up leftover potatoes. I have often used deep holes dug in the garden for temporary potato storage, but it is not a long-term solution because the potatoes tend to develop skin issues that are rare when potatoes are kept in dry storage. I tried storing potatoes in a buried garbage can, which should have worked but did not. The potatoes inside stayed too damp and went gooey, which could have been due to many factors, including my own mistakes. Specialized RefrigerationPotato storage bags are quite important as they help you store and preserve potatoes for later use. Everyone has different ways of handing and storing fruits and vegetables but not all methods are necessarily the best ways to manage delicate vegetables like potatoes. It therefore becomes important to research and see what is available in the market in the form of potato storage bags so that you can try out an appropriate product or accessory to enhance your potato storage experience. However, leftovers may become watery or gummy, since potato starches change shape and release water as they cool ( 22). Reducing sugars can form carcinogenic substances, known as acrylamides, when fried or exposed to very high cooking temperatures, so it’s best to keep levels low ( 11, 12). However, many countries have mandatory guidelines that limit the amount of solanine in commercial potatoes to under 91 mg per pound (200 mg/kg), so this is not a common concern ( 8, 9). Instead, let’s assume that your potatoes have been gently harvested and cured, and now you need a place to put them that’s cool, dark, and safe from critters. After reading through the ideas below, you may find that you have more potato storage options than you think. Storing potatoes in a crate lined with straw Root Cellars and Basements

However, if left in water for more than 24 hours, they can absorb too much water and become soggy and tasteless. Only use this technique for potatoes that will be cooked the same day.Firm to the touch: Soft potatoes have already begun to degrade, so look for firm, bright qualities. The refrigerator is out, because temperatures below 40°F (4°C) trigger the conversion of starches to sugars in the stored spuds, which makes them darken when cooked. Even worse, what old timers called “sugared potatoes” form carcinogenic compounds when cooked at high temperatures. Let’s not go there. Cooking and cooling also increase the formation of resistant starch, a type of carbohydrate that humans cannot digest and absorb. Potatoes must be kept in a cool dark place, otherwise the light will cause them to photosynthesize and – you guessed it – sprout. Plus, the temperature must be below 10°C. So, if you want your spuds to stay in tip-top condition, we recommend popping them in a paper bag and stashing them away in a dark place of your choosing: a porch cupboard or garden shed are all great options, and there’s always the fridge (if you’ve got the space). How to keep potatoes from sprouting You may also consider trying some of the more exotic potato varieties, such as those with blue or purple flesh.