This recipe guides you through the safe process of pressure canning sweet potatoes, preserving their natural sweetness and creamy texture for future use. Unlike water-bath canning, which is unsafe for low-acid vegetables, pressure canning ensures that harmful bacteria are destroyed, making your stored produce safe to eat. You can choose to can the potatoes whole for a rustic presentation or cut them into uniform pieces for quicker cooking later. The resulting canned sweet potatoes are incredibly versatile, perfect for mashing, baking into casseroles, or adding to soups and stews. It is an excellent way to reduce food waste and enjoy the flavors of autumn well into the winter months.
Canning Potatoes (Sweet, Pieces Or Whole
Description
This recipe guides you through the safe process of pressure canning sweet potatoes, preserving their natural sweetness and creamy texture for future use. Unlike water-bath canning, which is unsafe for low-acid vegetables, pressure canning ensures that harmful bacteria are destroyed, making your stored produce safe to eat. You can choose to can the potatoes whole for a rustic presentation or cut them into uniform pieces for quicker cooking later. The resulting canned sweet potatoes are incredibly versatile, perfect for mashing, baking into casseroles, or adding to soups and stews. It is an excellent way to reduce food waste and enjoy the flavors of autumn well into the winter months.Ingredients
Directions
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Select small to medium-sized sweet potatoes that are mature but not overly fibrous or sprouted.
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Wash the potatoes thoroughly under running water to remove any dirt or debris.
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Boil or steam the potatoes for 15 to 20 minutes until they are partially soft but still hold their shape.
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Allow the potatoes to cool slightly, then peel off the skins.
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If using larger potatoes, cut them into uniform pieces to ensure even processing; do not mash or puree.
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Pack the hot potatoes tightly into clean, hot canning jars, leaving exactly 1-inch of headspace at the top.
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Add 1 teaspoon of salt per quart jar if desired for flavor enhancement.
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Cover the potatoes with boiling water or hot syrup, maintaining the 1-inch headspace.
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Remove air bubbles by sliding a non-metallic utensil around the inside of the jar, then adjust lids and bands.
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Process pints for 65 minutes and quarts for 90 minutes in a pressure canner.
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Use 11 lbs pressure for dial-gauge canners at 0-2,000 ft altitude, or 10-15 lbs for weighted-gauge canners depending on altitude.
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Allow the pressure to drop naturally before removing jars to cool completely on a wire rack.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 280.3kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 6.8g34%
- Cholesterol 47.7mg16%
- Sodium 775.2mg33%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
