Sweet Potatoes — Pieces or Whole — NCHFP
Tested NCHFP pressure-canning directions for sweet potatoes.
Ingredients
Sweet potatoes
- 17 1/2 lb sweet potatoes average for 7 quarts; 11 lb for 9 pints
- 1 tsp salt optional per quart
- fresh boiling water or syrup for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and boil or steam 15 to 20 minutes until partially soft. Remove skins and cut uniformly if needed.
- Do not mash or puree. Fill jars, leaving 1-inch headspace.
- Add optional salt and cover with fresh boiling water or syrup, maintaining 1-inch headspace.
- Pressure process pints 65 minutes or quarts 90 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
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Recipe Notes
Dry packing is not recommended. Do not can mashed or pureed sweet potatoes.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/potatoes-sweet-pieces-or-whole/