With lots of sweet potatoes in storage I started canning the smaller ones. The larger ones will keep a long time but the smaller ones I usually just put into jars to later become pies or casseroles. First I washed peeled and cut mu potatoes into about 1 inch cubes.
While preparing my jars and utensils I let my potatoes sit in a large bowl of warm water and about 2 Tablespoons of sea salt to prevent them from browning. Now is the time to put on a small pot of water to heat your lids and to put on your pressure cooker to warm and heat your jars and also a large pot of boiling water to pour over potatoes.
Once your water is boiling add your potatoes to each jar leaving 1 inch headspace. Try to pack those jars tightly.
Pour boiling water over potatoes again leaving 1 inch headspace.
Now remove bubbles from each jar.
Wipe rims well to remove any residue.
Now place hot lids and rings on hot jars and finger tighten only.
Place hot jars in pressure canner and process quarts for 90 minutes at 10 pounds pressure.
Remove jars from canner and allow to sit overnight to cool and seal. Wash jars in warm soapy water as they will be sticky from the high sugar content in the sweet potatoes . Remove rings and store. I pout up 21 quarts of sweet potatoes this day and they will make a nice addition to my winter meals. Simply drain and mash for a delicious treat with a little butter or added to pies, breads, or even candied.
Blessings from The Holler
The Canned Quilter