While many don't find it practical to can or freeze fresh potatoes at home, some questions have surfaced about freezing. According to Jananne Finck, University of Illinois Extension Nutrition and Wellness Educator, Springfield Center, the best potatoes for freezing are those that have been cooked. This includes mashed potato patties and baked or stuffed potatoes.

To freeze baked or stuffed potatoes, make as usual, cool and wrap individually in foil. Then package in freezer containers, wrap or bags. Suggested storage time, according to the National Center for Home Food Preservation (NCHFP), sponsored by the U.S. Department of Agriculture (USDA), is 2 to 4 weeks. To serve, unwrap, and bake the potato product without thawing at 400 F until thoroughly heated and lightly browned to a temperature of at least 165 F.

Raw potatoes or potatoes in combination dishes such as soups and stews don't freeze well. After thawing and reheating, they tend to disintegrate, particularly if the potatoes are whole or cut in large cubes. If preparing a combination dish for freezing, omit the potatoes, and add them during the thawing/reheating step before serving.

The NCHFP suggests that if you want to freeze raw potatoes, only new Irish potatoes should be frozen. To freeze new Irish potatoes, select smooth new potatoes directly from the garden. Peel or scrape, and wash with cold water. Water blanch for 3 to 5 minutes, depending on the size. Cool, drain and package whole or sectioned, leaving ½ inch headspace. Seal, label and freeze.

For more information on freezing potatoes, visit USDA's National Center for Home Food Preservation website at www.homefoodpreservation.com or contact the Extension office.