Canning sweet potatoes allows you to keep them for future use and is quite easy to do with some basic canning equipment. If you want to try your hand at canning sweet potatoes, gather some basic equipment, harvest or buy your sweet potatoes and you're on your way.
Instructions
1. Inspect your sweet potatoes for bruises, soft spots or rough skin. You want to use firm, smooth sweet potatoes for canning.
2. Weigh and wash approximately 11 lb. of sweet potatoes to make 9 pt. of canned sweet potatoes. If this quantity is too large for your household, cut the weight.
3. Place the washed sweet potatoes in a large pot and cover with water. Sterilize the pint jars you are going to use.
4. Bring the water to a boil and let the potatoes simmer for 15 minutes or until soft enough to peel but not soft enough to mash.
5. Drain the sweet potatoes and let sit until cool to the touch.
6. Peel the skin from the sweet potatoes and cut into similar sized pieces.
7. Place sweet potato pieces into your hot, sterilized jars leaving about one-inch at the top for expansion.
8. Pour a simple syrup of one cup of sugar per four cups of water. You may also use newly boiled water instead if you prefer to not can your sweet potatoes in syrup. You can also add a pinch of salt to each pint of potatoes.
9. Wipe the jar rims and adjust the lids. Place the jars in a pot of water on the stove and boil for about an hour. You can also use a pressure canner and follow the manufacturer directions. Let the water cool after the appropriate amount of time.
10. Tighten the lids one more time after carefully taking the jars out of the water. Label and store the jars in a pantry or in a kitchen cabinet away from heat. Use canned goods within a year and if in doubt about the freshness, toss them out.
Tags: sweet potatoes, your sweet potatoes, your sweet, jars water, soft enough
