Canning Sweet Potatoes

by Merissa on August 28, 2013

in Canning and Preserving

Post image for Canning Sweet Potatoes

The method for canning sweet potatoes is very simple. You preserve sweet potatoes in a sweetened syrup that you can control the amount of sugar that goes into it (and you can avoid any corn syrup that you might find in a canned version!). Either way, making them homemade tastes much better than the store bought variety. As the holidays roll around, you’ll have plenty on hand to use for casseroles or yummy pies!

Canning Sweet Potatoes

What You Need:

  • About 10 pounds of sweet potatoes
  • 7 ½ cups of water
  • 2 ½ cups of brown sugar or raw sugar
  • 4 1-quart jars, sterilized

Canning Sweet Potatoes - Little House Living

First, clean your potatoes and remove any imperfections.

If you find that peeling raw sweet potatoes is a little difficult, then boil them first for
10-15 minutes. Remove from the water, allow to cool, and peel. They should be soft on the outside but should not be mushy. The insides should still be moderately firm.

Canning Sweet Potatoes - Little House Living

Otherwise, peel the sweet potatoes and boil for 10-15 minutes.

In a large saucepan combine the water and sugar. Stir periodically until the sugar completely dissolves.

Remove your sweet potatoes from their boil.

Canning Sweet Potatoes - Little House Living

Cut your sweet potatoes in large chunks. Make sure they are not so large they cannot fit in your jars. *Do not puree the potatoes, this will make them too dense to can.*

Canning Sweet Potatoes - Little House Living

Wipe any sweet potato remnants off the openings of your jars if necessary. This must be done to ensure a proper seal.

Canning Sweet Potatoes - Little House Living

Pour your syrup (or boiling water) into the jars. Leave about a ¼ to ½ inch headspace.

Be sure to check your jars for bubbles and remove any you find. The opposite end of most kitchen utensils works just fine for this.

Canning Sweet Potatoes - Little House Living

Wipe your rims, and attach your canning lids. Make sure your rims are tight and secure. Process quarts at 10 pounds of pressure for 90 minutes. Pints can be processed at 65 minutes.

*Please check with your local extension office to get the correct times/temps/altitude adjustments for your area.

Do not remove the jars from the pressure canner for several hours after canning until the pressure has completely gone down. I like to leave mine overnight just to be safe.

Ready for more? Try Canning Potatoes and make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Have you ever tried canning sweet potatoes? What do you use home canned sweet potatoes for?

merissabio

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{ 7 comments… read them below or add one }

1 Wendy P August 31, 2013 at 9:48 pm

I’m wondering why you wouldn’t use the water you boiled the potatoes in for your syrup. It seems to me that there would be a lot of good nutrients and flavor in that water.

Reply

2 Connie September 21, 2013 at 6:36 pm

Do you know if you can can butternut squash? I actually did very well with my squash crop and have some left over. Thanks, Connie

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3 Merissa September 22, 2013 at 8:23 am

I looked it up in Putting Food By and it looks like you can. They must be pressure canned (after they are cut in chunks like Sweet Potatoes) and you don’t use a syrup solution…just water and salt if desired. Pints are 30 minutes and Quarts are 40 minutes at 10 pounds of pressure.

Reply

4 Lori July 28, 2014 at 7:18 pm

I would love to can sweet potatoes raw and not use sugar. Can you outline the process for me? I am new to canning and don’t have a canner; i have only used a stove top method of boiling water.

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5 Dale August 19, 2014 at 2:24 pm

How long after getting the sweet potato’s out of the ground, can I can them ? Also I do not have a pressure canner, but will be using a water canner. I am planning on letting them boil for about an hour. Do you think this will be long enough ? Thanks for your help. Dale

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6 Merissa August 19, 2014 at 3:43 pm

Sweet Potatoes are considered low acid and need to be processed in a pressure canner to be safely preserved.

Reply

7 Beverly September 17, 2014 at 9:36 am

Bless you. I had a bushel of sweet potatoes sitting here waiting for me to can. I am 65 years old and have been canning foods all my life and never knew you could pre-boil them to make them easier to peel. I have some arthritis in my hands and had been wondering how I would ever peel all of those. Thank you soo much!

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