I love sweet potatoes, any shape, fashion or form! And since this is one thing that I continually buy, I thought I’d try canning some this year. There’s 2 variations – plain and sweet. I prefer the plain; this way I have more options when I open the jars.
The first step is boiling the potatoes 5-10 mins then add them to ice water. This makes them easier to peel.
Place sterile jars in the oven on 200 degrees in order to get them hot and ready for packing. Begin a pot of boiling water to pour over the potatoes in the jars. Peel and cut the potatoes into 1 inch cubes. Set the potatoes aside in a large bowl of warm water and about 2 Tablespoons of 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 canner to warm.
Plain: Boiling water only
Sweet: Make syrup at a ratio of 2 1/4 cup sugar to 5 1/4 cup water. Bring to a boil.
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 and remove bubbles from each jar.
Wipe rims well, place hot lids and rings on hot jars and tighten.
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 put up quarts of sweet potatoes to make a nice addition to my winter meals. Simply drain and mash for a delicious treat with a little butter. They can be added to pies, breads, or even candied.