How to Can Sweet Potatoes

Learn how to pressure can sweet potatoes and yams in light syrup for casseroles, soups, and more. This is a great way to store your sweet potatoes all year without a root cellar.

Course pantry staple, Side Dish

Cuisine American, Canning

Keyword Canned Sweet Potatoes, Canning Sweet Potatoes, Canning Yams, How to Can Sweet Potatoes

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings 1 cup servings

Calories 257kcal

Cost $20

Equipment

Ingredients

14 pounds sweet potatoes or yams
2.25 cups sugar
9 cups water

Instructions

For Raw Pack Canning

Peel the sweet potatoes and rinse off excess dirt.

For Hot Pack Canning

Boil or steam the sweet potatoes for 10-15 minutes and remove the skins.

Canning Sweet Potatoes

Dice no more than 1 1/2 inches thick.
Pack into hot, clean jars. Leave 1 inch headspace.
Mix sugar and water in a large pot and bring to a boil.
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 or pints for 1 hour 5 minutes, at 10 pounds pressure in a pressure canner. See altitude chart if you are above 1000 feet of elevation.

Notes

Pressure cookers and pressure canners are not the same thing. Read my full pressure canning guide here.

Nutrition