They are only safe to can in cubes. Never mash any vegetables when canning.
POTATOES, SWEET - PIECES OR WHOLE
It is not recommended to dry pack sweet potatoes.
Quantity:
An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts - an average of 2- 1/2 pounds per quart.
Quality:
Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace.
Process pints 65 min. quarts 90 min. in a pressure canner. Use 10 lb. weighted gauge, 11 lb. dial gauge canner, unless you have to adjust for high altitude.
Taken from USDA guidelines.
POTATOES, SWEET - PIECES OR WHOLE
It is not recommended to dry pack sweet potatoes.
Quantity:
An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts - an average of 2- 1/2 pounds per quart.
Quality:
Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace.
Process pints 65 min. quarts 90 min. in a pressure canner. Use 10 lb. weighted gauge, 11 lb. dial gauge canner, unless you have to adjust for high altitude.
Taken from USDA guidelines.
MsgID: 208287
Shared by: Linda Lou,WA
In reply to: ISO: Preserved Sweet Poratoes or Yams
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: Preserved Sweet Poratoes or Yams
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Preserved Sweet Poratoes or Yams |
Betty Olive | |
2 | Recipe: How to Can Sweet Potatoes / Yams |
Linda Lou,WA | |
3 | Recipe: Freezing sweet potatoes |
Cam in Metro Detroit |
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