And look at the great ideas these other people had for their trash can potatoes
The University of California's publication Safe Methods for Canning Vegetables (11 pgs) should also be a help. These brochures and booklets warn that you much pressure cook potatoes to get rid of all the potential for botulism.
Montana State University has also put out a booklet called Home-canning Pressures and Processing Times (4 pg). This booklet goes over the high-acid/low-acid question and why it is important to know. It also has a chart for altitude - although the cities are all in Montana. So for here in the Arizona mountains, at 2000-4000 feet altitude you would process potatoes for 40 minutes per quart at 12 pounds of pressure. If you want to do sweet potatoes they take longer: 90 minutes per quart at 12 pounds of pressure. This booklet even has information about meats.
Amber Scott from Awake at the Wisk shows us the "proper" way to make Lefse, but you don't need all that special equipment if you don't have it. The lefse might not be paper thin, and you might have to use a little bit more flour to keep it from sticking, but it still tastes divine when you're finished. I like to eat mine with just butter, or with a little butter and jam. It's weird to think of jam on potatoes - but you just have to try it to believe it. Here is my mom's recipe:
About 2 1/2 lbs. baking potatoes
Boiling water
2 Tbsp. butter
1/4 c. milk
1 tsp salt
3 cups flour, unsifted
vegetable oil
Peel potatoes and cut into chunks. Cook in the boiling water to just cover until tender when pierced; drain. Mass potatoes or beat with an electric mixer until very smooth.
Measure mashed potatoes; you need 4 cups. Add butter, milk and salt and mix well. Let cool to room temperature. Mix in enough of the flour (about 2 cups) to form a non-sticky dough; add flour gradually, the less the better.
On a floured board, shape dough into smooth log and divide into 24 equal parts; do not cover. Roll each piece of dough out on a floured pastry cloth or board to form a very thin, 10-inch round. Turn lefse over frequently to prevent sticking.
Heat a large frying pan or cast-iron skillet to 375*. To cook lefse, shake off excess flour and place on griddle. Lefse should start to bubble immediately. Cook, turning often with a spatula, until bubbles are lightly browned on both sides. Note: Lefse will cook faster if you keep the flour from building up on your cast-iron skillet.
Serve warm with guacamole, hummus, or use as a bean wrap etc.
Note 2: Although fresh potatoes are best, this is intended as a recipe for food storage, so try it with potato pearls or potato flakes, too.
***Update 11/21/17: Mashed avocado or hummus can be used as a butter substitute. I haven't tried it so I'm not sure how it would work out. Plant based milk can be used instead of dairy milk, and the oil is used to fry it, so you can substitute a really good pan for the vegetable oil.
Hope you enjoyed visiting today - happy posting - Glenda
