I like my potatos.

What do you mean banned. (never been to Tassie) Banned to take over on the ferry, which is fair enough, or banned in the state altogether? I assumed you could just buy a bag once there from the local woolies..then cook them how you want.

What SDG said x 2
Think outside the square.

Usually freezer space is a premium when you are traveling – so buy fresh in the state where you travel.
Another alternative is powdered spuds – they are rather tasteless but in an emergency you could smother them in butter, Holbrook’s or tomato sauce etc.

Phil if going into Tassie why not contact Woolies and get them to deliver a load of spuds to some place that will be open on Christmas Day, like maybe Devonport cop shop or even the ferry masters office. A phone call should indicate any level of cooporation.

You could also try cryovacing your spuds or the tinned variety?

Cheers

Dunc

What do they mean by "processed" ?

Do they mean it 'must' be a commercial, retail, processed by a company type process. Or can you process it yourself ?

You can make your own dried spud...Get a big pot. Shred the spud and put in pot. Fill pot with water. Swish around. Scoop spud out into strainer or cloth bag and squeeze all juices back into pot. Spread spud out to dry in sun. One hour or so later gently pour off water in pot...white stuff in bottom of pot is spud starch. Dry the starch too. Mix spud pulp and starch together to your liking. Done.

To freeze your own, is easy. They must be blanched first. There are two methods for blanching, water or oil. For spuds to be used for mash or boil etc, I would suggest a water blanch. Heat water to a boil first, then cut spud to desired shape and size. Put spud in water and leave for a few minutes. Then refresh (technical term) the spud. Refreshing is reducing the temp very fast by use of an ice bath. Once refreshed to a cool or cold to touch temp, freeze.

Oil blanching is done for chips, wedges etc. So if you want roast spuds or chips etc, oil blanch. Heat oil to 110-120 c...Or just hot enough for small bubbles but not a sizzle...Blanch for a minute or maybe 90 seconds for chips, maybe 2 to 3 minutes for whole spuds intended for roasting. Then remove from oil and do NOT refresh. Allow to cool for 10 or 15 minutes and then cool more in the fridge. Once cool or cold, pack and freeze.

You can also buy or make your own canned spud.

Phil - What's wrong with these? .. I'm a spud lover, too, and they taste O.K. to me!

Edgell Tiny Taters

(gotta agree, that powdered spud or Deb is bloody awful)

Are you a Vet? If so, do you remember the "plastic" (dehydrated) tinned spuds the Yanks fed us?
Yeah, they were pretty bad, too - but we survived!!

You could always acquire a Fowlers Vacola Bottling outfit, and bottle your own cooked spuds!

Cheers, Ron.

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Phil,
I suspect that you will pass roadside stalls selling "pinkeyes" in Tassie so you can sample the local product. Otherwise, as you carry a freezer, pre-prepare your own spuds by simply preparing in your preferred style, boil or microwave them until almost fully cooked and freeze when cooled. Vac pac for an extra layer of preparation. That would satisfy quarantine requirements (ie that fruit and veges should be cooked). To eat toss on BBQ in the normal fashion.

Cheers,

Val.

spuds,was told by customs in tassie,you can bring unprocessed spuds across from melbourne,but they must peeled and have no dirt at all,you would need to keep them in a pot of water etc bye barry

G'day
Take enough spuds to get off the Tanami and restock at the Billiluna, Balgo, or Mindibungu community stores.
Re Tassie you will only have to go with out for Christmas day as the big stores would all be open boxing day.
Cheers Mac

Where are you headed in Tassie on Christmas day? Maybe someone (ie. me) can do some shopping for you and you collect it on your way past? I will be in Bridport ....

Just a suggestion. Why don't you pre part cook the spuds and then cryovac them. I have done that on several occasions when traveling from NT into WA and going straight to Lake Argyle CP. (They do sell spud but $$$)
I also do the same with any unused vegies I have (carrots, onions, garlic, broccoli, etc) before crossing over a quarantine border. Part pre cook them then cryovac. I cryovac cooked rice then all I do is boil it in the bag in a pot of water. If we go bush for anything over a period of time I cryovac lots of things. Try it out and see how you go.

I would like to know where you buy bulk Deb Instant Mash (In Sydney)
We don't mind it when away from shops for a long period of time.

pre cook or part cook your spuds the way you like them then cryovac same or put in Tupperware container in fridge.that way they're processed and allowed entry to whatever state you're visiting. On arrival on xmas day simply reheat.

Not ALL shops are closed on Christmas day - Try this one - See what they can organise for you.

I stand to be corrected here but I think if you slice them and vacuum pack them certain products that are banned fresh can be taken through. I know that this is the case going from Victoria to South Australia.

There should be info about quarantine on state government websites.

Hope it helps.

I have tried to find some information about vacuum packing spuds...

There is not much. No one is talking about botulism or any of the other zero oxygen pathogens. None of my books even mention vacuum spuds. I have not found any detailed information from what I would call an authority source.

However, having given the matter some thought, I would suggest this... Peel the spuds. Rinse well at least 2 or 3 times to remove all traces of soil (botulism likes living in soil). Then for a final rinse add a splash of white vinegar or lemon juice to the water to stop discolouring. Then vacuum pack.

Tasmania is not very big. It is hard to see you would not go reasonably close to someone, farmer or shop, selling potatoes as you go. If Christmas Day is unsupportable without potatoes just peel and par cook (steaming is best) a few. They will keep quite well in the fridge for a few days. They will be OK for quarantine. For longer trips like WA you will save a lot of freezer space by cutting potatoes into chips and frying them until nearly cooked but not brown. Freeze them on trays and transfer into meal sized bags. Partly defrost before cooking to remove any ice particles and fry in pan or oven. Also cooked mashed potato freezes well. You can freeze it in individual scoops on a tray until hard then place in bags to store in freezer. Then just thaw and reheat as desired. Or you can freeze it in the form of fish cakes etc. Raw potato does not freeze well as it goes mushy. If you soak peeled potatoes in water for an extended time you will destroy every trace of vitamin C.
Otherwise it is powdered or canned spuds. I would prefer rice, damper or pasta to those! Life without spuds is possible - treat it as part of the adventure! Think of what the old drovers and explorers ate! Lynne

Buy a couple of these for your freezer

http://www.mccainpotatoes.com/Public/PotatoDetails.aspx?Id=1

Phil - It looks like you might have to invest in an American Pressure Canner.

http://www.pickyourown.org/canning_potatoes.htm

Interesting to note that spuds are low-acid, so they need to be cooked at 240°F to kill all the bugs.

Cheers, Ron.