Keep organic potatoes cool

DEAR HELOISE » I like to buy organic potatoes that come in a bag but always heard not to store potatoes in the refrigerator.

How can I keep them from growing sprouts if they can’t be refrigerated?

— Vivien W., Sherman Oaks

DEAR VIVIEN » Organic potatoes will start to sprout anywhere from 30 to 140 days after being harvested. They need to be stored in a cool area with a temperature of 40 to 45 degrees Fahrenheit and about 85% humidity. Examine them once a month to remove any sprouts. Be sure to discard any soft or mushy potatoes or those with black or green spots.

Have you given any thought to growing your own organic potatoes?

DEAR HELOISE » My husband loves to cook and especially to bake. He love, love, loved your pumpkin bread recipe! We don’t have a copy, so would you reprint it in your column?

He says he wants to make several loafs and freeze them.

— Cindy C., Howell, Michigan

DEAR CINDY » I love this recipe. It’s so easy to make and tastes great.


1 2⁄3 cups flour 11⁄4 cups sugar 1teaspoon baking soda 1teaspoon cinnamon 1⁄4 teaspoon salt 2 eggs, slightly beaten 1⁄2 cup chopped pecans 1⁄2 cup salad oil 1cup canned pumpkin


Sift together all dry ingredients. Add nuts and mix well. Set aside. Combine remaining ingredients and add to dry ingredients. Mix just enough to blend. Pour into 9-inch-by-5-inch-by-3-inch greased and floured loaf pan. Bake at 350degrees for 60to 75minutes.

You’ll find this recipe in my pamphlet “Heloise’s Baking Soda Hints and Recipes. To order a copy, please visit, or send $5 along with a stamped (70 cents), self-addressed long envelope to Heloise/Baking Soda, P.O. Box 795001, San Antonio, TX, 78279-5001.

— Heloise

DEAR HELOISE » I bought a tube of tomato paste thinking it would be so much more convenient than the can when you only need a little. It was great until I saw that the tube had exploded after several weeks in my refrigerator, making a mess. Now I’m reluctant to buy a tube again. What could have caused this to happen?

— Diane

DEAR DIANE » If the canner hasn’t sufficiently sterilized the tomatoes, cans and equipment, or if you forgot to wash your hands and thoroughly clean your prep area, two things can happen: 1. Fermenting causes CO2, which can build up pressure in the tube or can, causing it to explode. 2. Botulin bacteria can also cause CO2 to build up, but this is very serious. An exploding tube would be the least of your problems. If you do not use up all of your tomato paste within a week, I suggest throwing it out to avoid any complication that might arise.

Write to Heloise at P.O.

Box 795001, San Antonio, TX 78279-5000; Fax 210-HELOISE; or email her here.

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  • To Country: United States
  • From: 92570
  • User Alias: PostalBee
  • Posted On: 1/13/2021 8:07:50 AM
  • Expiration On: 2/12/2021 8:07:50 AM
  • Last Modified On: 1/13/2021 8:29:00 AM
  • Category: National News

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