Step into the kitchen and join the journey of preserving fall’s golden bounty. In this guide to canning sweet potatoes, you’ll discover how simple it is to transform fresh harvest sweet potatoes into pantry-ready jars of wholesome goodness.
From peeling and prepping to the simple pressure-canning process, each step is carefully explained and even includes a video walkthrough to make you feel confident and ready.
There’s something deeply satisfying about filling those jars, steaming lids, and knowing that on a chilly evening you’ll have a vibrant, nourishing side dish just waiting.
Rooted in traditions of self-reliance and home-grown faith-filled living, this isn’t just food preservation — it’s a way to bless your family for seasons to come.
Whether you’re canning the last of your garden’s yield, stocking up for the holidays, or simply embracing the rhythm of seasonal living, this tutorial invites you to slow down, trust the process, and savour the reward: sweet potatoes preserved with care and love, ready to warm your table when the time is right.
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Choosing Sweet Potatoes
Sweet potatoes should be small to medium-sized. They should be fully matured but you don’t want them to be so mature that they are fibrous and woody in texture.
If possible, try to make sure that your sweet potatoes are also canned within 1 to 2 months of being harvested.
How Many Sweet Potatoes Do I Need?
The quantity of sweet potatoes you need will depend upon the amount you wish the can and the size of your pressure canner.
For every quart jar, you will need about 2 1/2 pounds of sweet potatoes.
For every pint jar, you will need about 1 1/4 pounds of sweet potatoes.
Prepping the Sweet Potatoes
There are two methods for prepping the sweet potatoes to go into the jars. You can see those both in the recipe card down below.
IMPORTANT: Do not mash or puree sweet potato pieces.
Processing the Sweet Potatoes
The processing time and pressure will vary based upon the kind of pressure canner you have, and the elevation at which you live.
For a Dial-Gauge Canner (such as a Presto pressure canner)
| Jar Size | Processing Time | Pressure at Elevations: 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Pints | 65 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
For a Weighted-Gauge Pressure Canner (such as an All American Canner)
| Jar Size | Processing Time | Pressure for Elevations: 0-1,000 ft | Above 1,000 ft |
| Pints | 65 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
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Canning Sweet Potatoes (with Canning Video)
Ingredients
- sweet potatoes
- boiling water
- salt, optional
Instructions
- Wash the sweet potatoes.
Prepping the Potatoes – Method 1
- Peel the sweet potatoes. Cut the potatoes into cubes, as uniformly sized as possible.
- Place the cubed sweet potatoes in boiling water for about 10 minutes, to get them heated through. Strain the potatoes and continue the process below.
Prepping the Potatoes – Method 2
- Boil or steam your whole (washed) sweet potatoes until they are slightly softened. This will take approximately 15-20 minutes.
- Remove skins and then carefully cut the hot sweet potatoes, so that pieces are uniform in size.
- IMPORTANT: Do not mash or puree pieces.
Jarring up the Sweet Potatoes
- Spoon the sweet potatoes into hot jars,1 inch of head space.
- If you would like to add salt, add 1 teaspoon per quart, a half teaspoon per pint.
- Ladle in fresh, boiling water, and use a bubble wand to remove air pockets. Add water to maintain the 1 inch headspace if needed. All of the potato pieces should be under water.
- Wipe the rims of the jars with a damp cloth dipped in white vinegar, and place a lid and ring on the jars.
- Place the jars in a warm pressure canner, with the appropriate amount of water (see your user manual.)
Processing the Sweet Potatoes
- The processing time for canning sweet potatoes is:65 minutes for pints90 minutes for quartsIf the elevation where you live is over 1,000 feet, you will need to adjust your processing. See the charts in the post above. Be sure to follow all of the steps for proper pressure canning.
- After the jars are finished processing, transfer the jars to a surface that is lined with a mat, towels or a cooling rack.
- Allow the jars to sit 12-24 hours.
- Remove the rings, test the seals. If any jars didn't seal, place them in the refrigerator to use right away.
- Wash the jars with soapy water, dry, label and place them in your pantry.
Equipment Used
- canning jars with lids quarts or pints
- small dish
- white vinegar
Video
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally published in 2020, updated in 2025.
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