Yams are a popular food in many countries. They are usually eaten as a vegetable, sometimes boiled, fried or baked. Yams can be preserved at home by freezing them or by drying them in an oven. The process of freezing yams is easy and can be done with the help of some simple tips.

To freeze yams, you need to make sure that they are fresh and healthy. Wash them thoroughly before storing them in an airtight container. It is recommended that you remove any dirt from the surface of your yams before storing them in the freezer as this will help prevent freezer burn on the surface of your yam when you thaw it later on.

Once cleaned and washed, place them in freezer bags or containers for freezing purposes. These storage bags should be labeled with the date when they were frozen so that if needed later on, you can check which ones have been stored for longer periods than others without having to waste time looking through each container individually just to find out which ones may still be edible but not as fresh as other types on offer within same batch (if any).

Yams will last for about two weeks in the fridge. To store them, make sure you keep them in a cool, dark area and only take out what you need. If you don’t use yams often, consider buying a few at a time and storing them individually wrapped in foil or plastic wrap. This will keep them fresher longer than if they’re all together in one bag or container.

Gather all that you need.

Once you’ve gathered together all of the ingredients, it’s time to get started.

  • First, wash the yams thoroughly with cold water and scrub them until they’re clean.
  • Next, cut off any stems or leaves that are still attached to the yam and peel off any skin on top of it with a vegetable peeler (or use your hands if you don’t have one).
  • Place your peeled yams in a big bowl filled with water and add in some salt (about 2 tablespoons). Mix well so that all pieces are coated evenly in saltwater solution before draining them out into another large bowl filled with fresh cold water for about 15 minutes or until ready for use

Clean the yam properly.

  • Wash the yam under running water
  • Use a scrubbing brush to clean the dirt off the surface of the yam
  • Use a sponge to clean the dirt off its skin and peel
  • Use a vegetable brush (if you have one) to clean its roots

Wash the peeled yams with salt water.

  • Wash the peeled yams with salt water. To get rid of any dirt and germs, wash your yams in salt water. Put about 2 cups of salt into a large bowl and mix it with enough water to make a brine. Soak the yams in this solution for 30 minutes, then rinse them thoroughly under running water to remove all traces of salt from their surface.
  • Dry the cleaned yams well before putting them away to dry completely overnight or until they are no longer moist on the inside (this will take at least 2 days).

Slice and place in a bowl of water.

To preserve yams at home, we recommend slicing the vegetable and placing it in a bowl or other container of water. Leave the yam in the water overnight so that it can leach its nutrients into the liquid. The next morning, rinse it thoroughly and pat dry before storing it in a sealable bag or container.

Slice and fry (optional).

If you prefer, you can slice yam into half and fry, or slice into quarters and fry. Make sure that your slices are even so it won’t topple when fried. You can also fry yam slices with other vegetables such as onion, tomatoes or bell pepper.

If you want to deep-fry:

  • Heat oil in a deep-fryer or medium frying pan to 180°C/350°F over medium heat (you may need to adjust the temperature according to your taste).
  • Carefully place each piece of the vegetable(s) one at a time in the hot oil and cook until golden brown on each side (about 5 minutes per batch).

Get an airtight container or sealable bag.

To ensure that your yams last as long as possible, you will need to use an airtight container or sealable bag. This is important because yams are incredibly porous and can easily absorb moisture from the air around them. If you don’t have any containers on hand, you can use plastic wrap or aluminum foil to cover their surface instead.

The container or bag should be big enough for the yam itself and at least one inch of space left over so that its contents aren’t squeezed together. It should also be sturdy enough not to rip under pressure.*

Add baking soda to the bag.

Once you have your yam slices in a bag, add 1 tablespoon of baking soda to the bag and seal it tightly. The baking soda will help prevent the growth of bacteria while preserving the yam slices. You can also add salt, vinegar or lemon juice to further preserve them.

Other possible ingredients that you can add include spices like chili powder or curry powder; other vegetables like onions; herbs like thyme or oregano; and fruits such as apples or pears

Assemble and store in freezer.

  • Assemble and store in freezer.
  • To preserve yams, you’ll need a plastic freezer bag. Add the peeled and sliced yams to the bag, close it tightly and place it in your freezer for up to two months.
  • When ready to use, remove from the freezer and thaw overnight at room temperature (not overnight in a microwave).

You can preserve yam for up to two months in your freezer

You can preserve yam for up to two months in your freezer.

To preserve yam, you can freeze them whole or cut them into pieces. This will help preserve their freshness and nutrients. If you want to decorate your food with yams later on, then you can store the halves separately and use them as needed.

There are various ways to preserve yam at home:

  • You can freeze it either raw or cooked (usually boiled). The latter is often done with cubes of cooked pulp which taste like sweet potatoes when thawed out of the freezer later on;
  • If you have a lot of groundnut oil left over from making soup stocks or cooking rice cakes, mix half with water and use this mixture as a dip for fried yams.

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