• 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 pints

  90 minutes for quarts

  If 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.