Thursday, October 18, 2012

Canning Sweet Potatoes


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 



15 comments:

  1. Those look great! I am going to try growing sweet potatoes again this next spring, now that we have it so the moles can't get to them! They ate more than we got the last time we grew them!

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  2. They look great! To bad we had a bum crop this year. We only have enough to get us to the new year. We won't even need to can them.

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  3. I do love the way you explain and show your canings and home made goodies to us through your awesome posts and photos ! Have a good day !

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  4. We are having a wonderful time digging up our first time of growing sweet potatoes.. baked, fried or the pies we are loving the awesome taste of freshly grown sweet potatoes. I even had a couple weigh 4 lbs. I shared that one with the pigs :) love the posts hopefully next season ill grow enuff for canning.hugs from Georgia.

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  5. Thank you, your tutorials really help.

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  6. I always enjoy how detailed you make each instruction for canning...how you must stop to take photos at each step, so we can see what it looks like. Fabulous instructions! Great photos.

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  7. Hello, I noticed you did not Pre-cook your potatoes before putting them into jars.
    Do you prefer Raw packing vs Hot packing? and if so, WHY??

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  8. Five quarts put up this week using your advice and instructions...and they look just like your picture. THANK YOU!

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  9. I canned some sweet potatoes last night. I did the raw pack and covered with a tsp of sea salt and hot water. After processing, there is a lot of air in the jars. They all sealed well, but there was obviously some orange in the pressure cooker water when through. . . What am I doing wrong?

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    1. This comment has been removed by the author.

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    2. Did you use a wooden or plastic utensil to get the bubbles out of the jar? Just try to move the pieces of sweet potato around until no more air bubbles come to the top.

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  10. I canned some sweet potatoes last night. I did the raw pack and covered with a tsp of sea salt and hot water. After processing, there is a lot of air in the jars. They all sealed well, but there was obviously some orange in the pressure cooker water when through. . . What am I doing wrong?

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  11. http://www.durgan.org/2015/August%202015/21%20August%202015%20Sweet%20Potato%20Juice/HTML/index.htm 21 August 2015 Sweet Potato Juice
    Ten pounds of sweet potatoes were purchased from a local farmer and processed into 14 liters of juice.The potatoes were washed, trimmed and cut into small chunks for cooking. Ten liters of water was added and the potatoes were cooked until soft,about 20 minutes, and blended into a slurry. Seven liters of the slutty was strained through a food mill and the other seven was canned without straining. There is almost no residue from the process.The liter jars were pressure canned at 15 PSI for 15 minutes for storage.The juice is sweet and most appetizing.

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  12. What is your elevation? I am 3500 ft above sea level and typically have to increase either the time or the pressure up.

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  13. thank you I made a simple syrup for mine and they came out perfect love your blog

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