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.

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.

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.*

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

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.

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. (Adjust pressure for altitude.) 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.