How To Can Sweet Potatoes

Sweet potatoes from the grocery store are treated to last long in your pantry. But if you are growing your own or buying from a local farmer, canning them is the best way to preserve them. This recipe will save you time and money throughout the year, and having them pre-cut and partly cooked makes a side dish or soup easy to do.

The initial prep takes only 15 minutes. While the actual processing time is long, you can handle other tasks while it’s going. Just keep an eye on the pressure gauge.

Ingredients and Tools You’ll Need

White or orange sweet potatoes both work great. Make sure they are firm with no soft spots. I use Morton’s canning salt because it dissolves easily and won’t cloud your brine. You’ll need a pressure canner here (no don’t use a water bath canner instead).

This makes 4 quarts. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Pressure canner
• Large pot with steaming attachment (a large pot with a colander inside will also work)
• Mason jars
• Funnel
• Debubbler
• Jar lifter

Ingredients 

• 8 pounds sweet potatoes white or orange
• Water for steaming, adding to jars, and canning
• 4 teaspoons canning salt

How to Pressure Can Sweet Potatoes

I know it seems annoying, but you really do need to steam first and cut your cubes the same ¾-inch size. The steaming releases starches and gives you clearer jars and having cubes of the same size lets the heat distribute evenly, which is essential for safety.

If you live at a high altitude, read here for how to adjust the pressure.

Step One: Steam the Potatoes

Wash your sweet potatoes really well – get all that dirt off. Put water in your steaming pot, add the basket, throw in the potatoes. Cover it up and get it going on medium-high heat. Once you see steam, set your timer for 20 minutes.

Step Two: Get Your Jars Ready

While those potatoes are steaming, wash your jars with hot soapy water. Put them in your pressure canner, fill them halfway with water, and fill the canner to where it needs to be. Set it on the stove on medium heat with the lid on (but don’t lock it yet).

Step Three: Let the Potatoes Cool Down

When the timer goes off, move the potatoes somewhere safe and let them cool for about 5 minutes. You want to be able to handle them without burning yourself.

While you’re waiting, get some water boiling. You’ll need hot water to fill the jars.

Step Four: Peel and Cut

Here’s the fun part – the skins should slip right off after steaming. Cut them into ¾ inch pieces. Not too big, not too small.

Step Five: Fill your Jars

Take the jars out of the canner (they’ll be hot, so use that jar lifter). Use your funnel and pack the sweet potatoes in, leaving 1 inch at the top. Pour in that hot water, then use your debubbler to get the air bubbles out. Add more water if you need to, but keep that 1-inch space at the top.

Step Six: Add Salt

1 teaspoon of canning salt per quart jar. If you’re using pint jars, use ½ teaspoon.

Step Seven: Get Ready to Process

Wipe the jar rims with a clean, damp towel. Put your lids and rings on – just finger tight, don’t crank them down. Put the jars back in the canner, add water to the line (I add ¼ cup white vinegar to keep the jars from getting that white film on them). Lock that lid in place.

Step Eight: Process

Place the canner over medium-high heat until you see steam coming out. Let it steam for 10 minutes, then put your weight on (or set your dial to 10 pounds). Let it come up to pressure – that’s 10 pounds for weighted gauges or 11 for dial gauges (check your altitude adjustments). Once you hit that pressure, set your timer for 90 minutes for quarts (65 for pints).

Important: If that pressure drops, stop the timer, get it back up to pressure, and start over. Safety first.

Step Nine: Cool down

When processing is done, turn off the heat and move the canner off the burner. Let it cool down naturally – don’t rush this. When the gauge hits zero, remove the weight and let it vent steam. Then wait 10 more minutes.

Lift that lid away from your face (hot steam, remember?). Let the jars sit in the canner for 5 minutes, then move them somewhere safe to cool for 12-24 hours.

Step Ten: Check and Store

After 24 hours, check that the lids sealed properly. Take off the rings, label your jars, and store them in a cool, dark spot. They’ll be good for 12-18 months.

Storage Instructions

Remove the rings for storing – this helps you spot broken seals. And don’t stack on top of one another – this can break the seals.

Store your jars in a cool, dark place for 12-18 months and always check the seals before storing and using them. Once they are opened, use within 3-4 days and store in the fridge.

Ways to Use

Here are a few ideas on how to use your canned sweet potatoes.

• Serve with butternut squash to make a mixed soup.
• Drain and mash with butter and warming spices and serve with chicken fried steak.
• Cube and add to a breakfast hash brown casserole.
• Use in place of pumpkin in baking recipes.

More Pressure Canning Pantry Staples

• Pressure can regular potatoes to have more variety in your pantry.
• This pressure canned beef stew is ready to go right out of the jar. Perfect for a last minute dinner.
• Homemade bone broth is a staple for every pantry. I use this constantly!

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