Canning Sweet Potatoes

While we may call this healthy root crop a “potato” it truly is not one. Many will refer to a sweet potato as a “yam” however, it is not one of those either.

Confused? Don’t be.

A sweet potato is a root, not a tuber. Potatoes are tubers. Yams are tubers. The Farmers Almanac gets into great detail helping gardeners, and canners, identify a sweet potato from a yam from a white fleshed potato.

Dry Packing Sweet Potatoes

Many of you have been emailing and messaging me about dry packing sweet potatoes. After several attempts, I find it better to preserve the sweet potatoes cubed in water versus dry packing without water.

There isn’t a “safety” issue as the sweet potatoes process properly and are free from foodborne pathogens. The issue with drying packing sweet potatoes is the integrity of the sweet potato after processing without water in the jar. The sweet potato breaks down too quickly causing it to become mushy and, in many instances, darkened/blackened.

This is because the temperature of the trapped air in the jar is so much hotter possessing more energy/activity than the gentler heat of boiling water. Sadly, many believe the misconception that water is required in the jar for “proper heat transfer”, yet the rest of us comprehend water is not as hot/active as the steamed air temperature. Cooking the food submerged in water actually cooks the food slower, not faster. It is this gentler cooking process that aides in retention of the sweet potatoes integrity after processing and long-term storage.

But here is the good news – canning sweet potatoes in water is easy and safe for long-term storage, and produces consistent results time-after-time.

Here’s how…

Canning Sweet Potatoes Recipe and Instructions

Makes approx. 7 quarts or 14 pints

There are many ways to enjoy home canned sweet potatoes such as in casseroles, blended into soups, mashed as a side dish or created into sweet potato pie filling. While many enjoy these root crops candied, this recipe is simply preserved in water so the end uses are greater. For candied sweet potato recipe, see the Ingredient Tip below.

Ingredients

• 18 pounds sweet potatoes, peeled and cut into 1 ½-inch cubes
• Fresh water

Instructions

1. Using a funnel, raw pack the cubed sweet potatoes into jars leaving a 1-inch headspace. Be sure to really pack them into the jar filling up as many open spaces as possible.
2. Ladle fresh water over sweet potatoes, filling to 1-inch headspace. Lightly tap the jar onto a cutting board to release any trapped air pockets. Add additional water if necessary to cover the sweet potatoes and fill to 1-inch headspace.
3. Wipe each jar rim with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
4. Place the jars in a pressure canner and lock the canner lid and bring to a boil on high heat. Follow the manufacturer’s instructions and process quarts for 90 minutes and pints for 65 minutes at 10 PSI for a weighted gauge canner/11 PSI for a dial gauge canner according to your canner type and your elevation. (Click here for my elevation guide and resources.)

Ingredient Tip:

Candied Sweet Potatoes are delicious and easy to preserve in a jar. Create a simple syrup as you would for fruit using this chart. Scale the recipe up based on the number of jars you intend to preserve. After raw packing your jars, ladle the syrup overtop and follow the remaining instructions.

For more tips, tricks and canning recipes, be sure to follow me on Pinterest @canningdiva!

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com