Sweet potatoes are a great thing to have on hand for soups, side dishes, and especially during the holidays!! And since they usually go on sale in the fall, this is a great time to stock up and can enough for the whole year!
Read on to get the full details on how to can sweet potatoes for your well-stocked pantry!
As with all vegetables, sweet potatoes have to be pressure canned. If you have never done that before, it can be a little overwhelming and even scary to thing about trying!
Rest assured, it is a simple process that you can quickly master. Read my step by step guide on pressure canning if you are new to the process – this post will not be as in depth 🙂
How to Can Sweet Potatoes
Last Fall I found a great deal on organic sweet potatoes at Sam’s Club of all places! They were about $1.52 a pound, so I bought 50 pounds!
By buying in bulk and canning them, I saved a ton as they are usually $3.65 a pound during the rest of the year. That’s a 59% savings!!
While canning sweet potatoes does take about 3x longer to process per batch compared to carrots, it was worth it to save all that money and have such a nutrient dense food available to us during the year.
They especially come in handy during the holidays! Sweet potato casserole never tasted so good as when you use home canned sweet potatoes and a healthy topping of homemade marshmallows!
So when you’re looking for great deals on food and you see those sweet potatoes on sale, grab them up and get to canning!
- 2-3 pounds sweet potatoes per quart
- Sugar
- Water
- Pressure Canner
- 5-7 Quart jars
- Canning Tools
- Peel the sweet potatoes and rinse off excess dirt.
- Dice no more than 1 1/2 inches thick.
- Pack into hot, clean jars. Leave 1 inch headspace.
- Make syrup at a ratio of 2 1/4 cup sugar to 5 1/4 cup water. Bring to a boil. (You may need to double the amount of syrup, depending on how many pounds of sweet potatoes you are processing.)
- Ladle boiling syrup over sweet potatoes, leaving 1 inch headspace.
- Remove air bubbles with canning knife. DO NOT use a metal utensil as it can cause the jar to break under pressure.
- Add lids and rings.
- Process quarts for 1 hour and 30 minutes at 10 pounds pressure in a pressure canner.
- Pressure cookers and pressure canners are not the same thing. Read my full pressure canning guide here.
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