Yams should be stored in a cool place in a plastic bag with as much air removed as possible. It is also possible to store them in the fridge, but it is better to freeze them to ensure that they stay fresh for longer. To freeze yams, lay them out on a baking sheet and stick them in the freezer until frozen solid. Once frozen, transfer them into a freezer-safe container or bag and seal tightly. They will keep in the freezer for up to 6 months.

Yams can be preserved in the freezer in several ways. The easiest way is to simply place them in a sealed bag or container and store them there until you’re ready to use them. This method only works if you have a very small amount of yams, however, since freezing causes yams to lose moisture and get mushy. If you want to preserve yams for later use, it’s best to peel them, cut them into pieces and blanch them by boiling them in water for about five minutes. Once they have cooled down a bit, drain them and let them air dry for twenty minutes before freezing.

To preserve yam in the freezer, first, wash the yams and place them into a large bowl or Tupperware. Cover them with water and then refrigerate for at least 24 hours. After the yams have soaked, drain them and then pat them dry with paper towels. Next, line a baking sheet with aluminum foil and place the yams on top of it. Place another piece of foil over top of the yams and then wrap it up tightly. Finally, place your wrapped yams into your freezer for three to four hours before using them in recipes.

Peel the yam.

The first step in preserving yams is peeling them. Most people will be familiar with the idea of peeling a raw potato, and you can use the same technique to remove the skin from a yam.

You may find that it’s easier to work on one end of the tuber at a time, as opposed to trying to peel all four sides simultaneously. If you decide to do this, start by cutting off one of the ends with a sharp knife or kitchen shears (if they’re sharp enough). Next, use your hands or another tool such as a potato peeler or vegetable peeler (or even an ordinary butter knife) to loosen any remaining bits from around its circumference until only an intact crust remains on top.

Wash and cut into slices.

  • Wash the yam thoroughly and then cut it into slices of your choice. You may choose to leave the skin on or you can peel it off, depending on your preference and personal taste.
  • Place the sliced yams in a freezer bag or container for storage in the freezer until ready to use.

Boil with salt and water until soft.

  • Boil with salt and water until soft.

In a pot, bring water to a boil with some salt in it. Add your yam, cover the pot with a lid, and make sure that the burner is on low heat so that the water doesn’t boil over. It should take about 15 minutes for your yam to become soft enough to be cooked further (if you’re using more than one type of yam). If your pot starts to overflow or if your yam seems like it’s taking longer than expected (like 25 minutes), turn off the heat.

Allow to dry on a plate or tray.

After you’ve peeled, sliced and dried the yam, you’ll need to let it cool for a while before storing it in the freezer. This will help prevent any moisture from seeping into the flesh of the yam. Once your yam has cooled down, place it on a plate or tray and pat dry with paper towels to absorb any excess moisture. If there is still some water left on your yam after drying it off with paper towels, let it sit for about 20 minutes before moving forward with freezing it to allow more time for evaporation. Finally, freeze your yams by placing them in resealable plastic bags or glass containers and marking them with their date of preparation as well as their expiration date (6 months).

To thaw out frozen sweet potatoes: Remove from bag/container and place in cold water until they are thawed enough to be cooked without changing their texture (about 15 minutes should do). Do not refreeze thawed sweet potatoes.

Place in a freezer bag.

Once you’ve cut your yam, place the slices in a freezer bag. You can use any type of freezer bag, but it’s best to use a vacuum sealer if you have one. Vacuum-sealing is an especially good idea if you’re trying to preserve the flavor and texture of your yam because it will remove all moisture from the potato. However, if you don’t have access to a vacuum sealer, there are plenty of other options:

  • Zipper Seal Bags — If you’ve got more than just a few slices of yam left over after making dinner one night (or if you want them for later), place those extra slices in a zipper seal bag and freeze them until needed.
  • Twist Ties — If all else fails when it comes down to freezing that last piece of yam or keeping those garlic mashed potatoes fresh for tomorrow’s dinner party, you could always just twist tie them closed. Just make sure they’re stored upright so they don’t get crushed under other items during storage; otherwise, they might not taste as delicious once thawed out later on down the road.”

You can preserve yam in the freezer for up to 6 months.

Once your yam has been baked and cooled, it can be stored in the freezer for up to 6 months. This is great news because yams are a good source of vitamin C, vitamin A, vitamin B6, and potassium. They also contain significant amounts of magnesium and iron.

  • Vitamin C helps you build connective tissue such as collagen which is essential for healthy skin and teeth.
  • Vitamin A supports eye health as well as vision.
  • Vitamin B6 helps maintain healthy blood glucose levels.
  • Potassium plays an important role in maintaining blood pressure already within normal range.
  • Magnesium keeps bones strong while also helping with muscle contraction and relaxation.

Final words,

Yam can be preserved in the freezer very easily and it is a good way to extend its shelf life. This recipe will work for any type of yam and you will not have any trouble finding one at your local grocery store or farmer’s market.

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