Canning Sweet Potatoes Food

CANNING SWEET POTATOES

Steps:

• Place sweet potatoes in a large stockpot and steam or boil them for 15-20 minutes.
• Turn off the heat, remove from the pot and allow them to cool until they're no longer too hot to handle.
• While the potatoes are cooling, prepare a pressure canner by adding a few inches of water to the bottom, along with the canning trivet, and bring it to a low simmer on the stove.
• In a separate pot, prepare a canning syrup (see notes) or plain water, and bring it to a boil.
• While the canner is heating, peel the sweet potatoes. Their skins should come off easily with your fingers now that they're partially cooked, but you can also use a knife.
• Slice the sweet potatoes into a uniform size and pack into canning jars leaving 1-inch headspace. (Very small sweet potatoes may be peeled and canned whole).
• Pour the boiling water (or canning syrup) over the sweet potatoes in the jars, still maintaining a 1 inch headspace.
• Debubble jars, adjust headspace, wipe rims and seal with 2 part canning lids.
• Load the canning jars into the pressure canner and cap up the lid.
• Allow steam to vent for 10 minutes to ensure that the chamber is completely full of steam, then apply the canning weight and bring the pressure canner up to pressure. (10 pounds pressure at sea level with a weighted guage canner, see notes for other canner types and elevations.)
• Process the sweet potatoes at pressure for 90 minutes for quarts and 65 minutes for pints.
• Once the canning time has elapsed, turn off the heat and allow the canner to cool to room temperature (and 0 pounds pressure).
• Once cooled, unseal the canner and remove the jars to a towel on counter. Check the seals and store any unsealed jars in the refrigerator for immediate use.

CANNING SWEET POTATOES

Steps:

• Wash potatoes. Leave skins on.
• Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once.
• Let cool until you can safely handle them.
• Peel; discard peel (or reserve for another non-canning use such as stock).
• Chop into roughly 3 cm (1 inch) cubes.
• Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Half-litre (US pint) jars for 65 minutes OR 1 litre (US quart) jars for 90 minutes.

CANNING POTATOES

Steps:

• Wash& scrape freshly dug potatoes and then rinse again thoroughly.
• Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
• Boil them 10 minutes, drain.
• Add 1 teaspoon salt to each quart jar.
• Cover with boiling water and leave 1" head space.
• Adjust caps.
• Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
• Recipe on page 40 of the Ball Blue Book canning& freezing guide.

CANDIED SWEET MASHED POTATOES

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.