Canning Sweet Potatoes
1 hour 30 minutes
Processing method: Pressure canner only
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 minute
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Sweet potatoes need to be cooked before canning. This helps drive off the air within their tissues and prevents them from breaking apart in the canner. Wash your potatoes then, keeping the skin on, boil them for 15-20 minutes. Wait for them to cool enough for you to handle when you peel and slice them into 1 inch cubes. Pack them into your jars leaving 1 inch of headspace.
Personally, I like to can sweet potatoes in an extra light syrup, which mimics their natural sweetness. It’s not going to make them sweeter, it’s mostly just going to prevent their natural sweetness from being lost in the canning liquid.
To make the extra light syrup:
For a 7 Quart Canner batch ~ Mix 10 1/2 cups water and 1 1/4 cup sugar.
For a 9 Pint Canner Batch ~ Mix 6 1/2 cups water and 3/4 cups sugar.
Mix the sugar (if using) into water and bring it to a boil.
Pour the boiling water or syrup over the sweet potato pieces, maintaining a 1-inch headspace. Be sure to remove any air bubbles trapped within the jars, then adjust the headspace to maintain 1 inch. Wipe the jar rims clean and put your Denali lids and rings on finger tip tight.
Go ahead and load up your jars in the pressure canner. Processing time: Half-litre (US pint) jars for 65 minutes OR 1 litre (US quart) jars for 90 minutes. Allow the canner to cool and depressurize. Once cooled remove the lids from the canner, check the seals, and store away.