Yam is a vegetable used in many recipes. It is also very nutritious and contains many vitamins, minerals, and fibers. If you have some yams in your kitchen and you want to preserve them for later use, there are some simple steps you can follow to make them last longer. Yams should be firm and smooth with no bruises or soft spots. They should feel heavy for their size and have a sweet aroma. Choose smaller yams if possible as they tend to be sweeter than larger ones.
Yam is a delicious vegetable that can be eaten raw or cooked. However, the taste of yam deteriorates over time, especially when it is stored at room temperature and exposed to air. There are several ways you can preserve yam so that you can enjoy its freshness for longer periods of time. Refrigerate yam in a sealed container to help preserve its flavor for up to 10 days. You can also wrap each piece individually with aluminum foil before placing them in a plastic bag or container. This will help keep the yam from coming into contact with moisture and reduce the chances of mold growth.
Wash the yams thoroughly under running water before storing them in a cool, dark place. Remove any dirt from around their eyes before storing them as well. You can also peel the skin off before storing them but this will affect their taste so use your discretion when deciding on whether or not you want to do this step yourself or leave it up for an expert instead. Freeze yams individually on a cookie sheet before transferring them into freezer bags or containers. This will prevent them from sticking together when they thaw out later on. Freezing also slows down deterioration processes that occur naturally within vegetables such as oxidation and enzymatic browning (which results in discoloration).
The yam is one of the most versatile vegetables known to man, as it can be roasted, boiled, fried and baked. Yams also make delicious chips for a healthier alternative to potato chips. However, yams are seasonal vegetables and you may want to store them for future use. A popular method of preserving yams involves refrigeration or freezing.
Wash the yam properly
Wash the yam thoroughly. Use a vegetable brush to scrub it, and then use a clean cloth to wipe away all dirt. Peel the yam with your hands or a peeler, if you have one, and put it into a large bowl of cold water. This will prevent discoloration after you slice them.
Slice the peeled yams into thin strips using a sharp knife (you can also use mandolin), making sure they are as even as possible in thickness so they cook at the same time during baking. It’s important that they are as uniform as possible so that when baked, they will all be done at once.
Peel the yam.
To peel the yam, simply use a peeler and scrape away the skin. Wash it off first to remove any dirt or debris from being in storage. You can also cut off the top and bottom of your yam with a sharp knife, if you prefer this method.
The top and bottom of your fresh yam should be used to make stew or other dishes, especially since they are rather tough and not very sweet when eaten raw. However, if you have too many yams in storage, they will spoil quickly if not used properly. To freeze them safely:
- cut into 1” cubes (they will be easier to thaw later)
- place into food containers (glass jars work well)
- cover in water by an inch or two
Cut the yam into strips
- To make your yam strips, you will need to cut the yam lengthwise into sections.
- Next, slice each section into smaller pieces.
- Then, cut those smaller pieces in half or even quarters if they are still too large for your liking.
If you want to preserve fresh yams in cubes instead of strips, then simply start by cutting off any parts that might be bruised or damaged before placing them on a baking sheet and baking them at 350 degrees Fahrenheit until they are golden brown and crispy around the edges (about 10-15 minutes).
Boil the yam.
- Boil the yam. Place the yam in a pot with enough water to cover it and bring to a boil over medium-high heat. Let cook until fork-tender, about 30 minutes or so, depending on its size. While it boils, prepare an ice bath by filling a large bowl with water and ice cubes; set aside.*
Once cooked through, remove the yam from heat and let cool for 10 minutes.* Transfer to your prepared ice bath (the bowl should be large enough that you can submerge your whole yam) and let sit for 5–10 minutes.* Remove by letting some of its skin come off as you pull it out of the water; discard this skin.* Cut into strips or cubes (if using baby ones), then return them to their boiling water until tender but not mushy—about 10–15 minutes more.* Add salt at this point if desired.
Allow it to cool and store in an air tight container.
- Cool the yam
- Store in an airtight container
- Store in a cool room or refrigerator
- Store in a plastic bag, glass container, or a container with a lid and tight-fitting lid
Preserve your yam for days.
Preserving yams is a great way to extend the life of your food, ensuring that you can enjoy them for days and weeks on end. There are many methods available, but we will focus on the three most common methods: refrigeration, freezing, and pantry storage.
Refrigeration – Refrigerate as soon as possible after purchase (or harvest) to keep them fresh for up to one week. This is an ideal method if you’re preserving just a few yams for a short time. Freezing – Freeze whole or in pieces until ready to eat; do not thaw before cooking. Pantry storage – Store cut and peeled yams either loose in the vegetable crisper drawer or in plastic bags with other root vegetables like carrots, radishes and potatoes.
It is important to note, however, that you can also use a pressure cooker for the whole process. To do this, place your peeled yam in a pressure cooker and add enough water to cover them. Set the pressure cooker to low and cook until the yams are tender. When they are ready, allow to cool. After this time remove them from the pot and dry on paper towels or napkins. You can then slice them into pieces or thin strips before drying again in an oven at 140 degrees Fahrenheit (60 degrees Celsius). Once dried completely store these slices or strips between layers of paper towels inside an air-tight container away from moisture sources such as humidity or kitchen sinks.