How To Can Sweet Potatoes
Canning things ahead of time and filling your pantry will make your life so much easier. Pressure-canning sweet potatoes helps prepare them so you can grab a jar and have a quick side dish or soup ready in 5 minutes. The initial prep takes 15 minutes. While the actual pressure canning time is long, you can handle other tasks while it’s going. Just keep an eye on the pressure gauge.
Pressure Canning Sweet Potatoes
Equipment
- Large pot with steaming attachment (optional)
- 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
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Instructions
- Steam. Wash the sweet potatoes, removing any dirt or debris from them. Add water to a steaming pot up to the recommended line. Place the steaming basket inside, and place the potatoes in the basket. Set over medium-high heat, covered. Once it starts to release steam, set a timer for 20 minutes.
- Prep jars. Prepare your jars by washing them with hot, soapy water. Put them in your pressure canner, fill the jars halfway with water, and fill the canner to the recommended fill line. Place on the stovetop over medium heat with the cover set on top (not in the lock position).
- Cool potatoes. Once the potatoes are steamed, move them to a heat-safe area to cool for 5 minutes (or until they aren’t too hot to handle).
- Boil water. Bring a pot of water to a boil to fill the jars.
- Deskin and cut. Remove the skins from the sweet potatoes and cut them into ¾ inch cubes.
- Fill jars. Remove the jars from the canner and place a canning funnel over a jar. Fill each jar with sweet potatoes so there is a 1-inch headspace. Ladle in the hot water to each jar. Using a debubbler, remove any air bubbles, and then fill the jars with more water, maintaining a 1” headspace. Repeat this process until all jars are filled.
- Add canning salt. Add 1 teaspoon of canning salt to each quart jar (if using pint jars, reduce the salt to ½ teaspoon).
- Prep for canning. Wipe each jar with a clean, moist towel. Place the lids and rings on each jar, tightening them until they are fingertip-tight. Place jars in the pressure canner. Fill with water to the recommended line (optional: add ¼ cup of white vinegar to prevent residue buildup on the jars). Place the lid on and lock it in place.
- Process. Set over medium-high heat and allow it to steam. Once the canner is venting steam, set the timer for 10 minutes. After the timer, set the dial to 10 pounds or add weight to 10 pounds. Allow the canner to come up to 10 pounds for weighted or 11 pounds for gauge (adjusting for altitude). Once the canner is at 10 pounds, set the timer for 90 minutes for quart-sized jars (65 minutes for pint jars). (If the gauge drops below the recommended pressure, stop the timer, bring the canner back up to the desired pressure, and start the timer over. For safety, the jars must be processed at the desired pressure the entire time.)
- Depressurize. After the jars have fully processed, turn off the heat and remove the canner from the heat. Allow the canner to depressurize naturally by venting steam. Once the gauge reads 0 pounds of pressure, remove the weight (or set the dial to 0) and allow it to vent steam. Once the steam has vented, let it sit for 10 minutes undisturbed.
- Cool. After 10 minutes, remove the lid by tilting it away from your face. Let the jars sit in the canner for 5 minutes. Move the jars to a heat-safe area and allow the jars to cool for 12-24 hours.
- Check seals and store. After 24 hours, check the jars for a proper seal. Remove the rings, label the jars, and store them in a cool, dark place for 12-18 months (per your lid manufacturer’s recommendations).
Notes
- I used Morton canning salt.
- If you are using pint jars, process for 65 minutes at the same pressure
- The sweet potatoes must be cubed, not mashed. When they are mashed, heat cannot transfer to the jars during the canning process, making them unsafe.
- Steaming before canning helps release the starch and reduce cloudiness and loss of water during canning.
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 better liquid retention. Having cubes of the same size lets the heat distribute evenly, which is essential for safety.
You also really can’t mash them. When they are mashed, there are air pockets that don’t let the heat distribute. If they aren’t processed properly, they aren’t safe to store or eat. Keep them in nice, even cubes for your own safety!
Tips for Success
Don’t oversteam. Steam just until they are soft. They will continue to cook during processing.
Keep your cubes even, about ¾-inch pieces.
Remove air bubbles. Air pockets can get trapped, which affects processing.
If your pressure drops during processing, start your timer over. This is essential for your safety.
If you live at a high altitude, read here for how to adjust the pressure.
Ingredients and Equipment
Sweet Potatoes: White or orange both work great. Make sure they are firm with no soft spots.
Canning Salt: I use Morton’s canning salt because it dissolves easily and won’t cloud your brine.
Pressure Canner: Essential for this recipe. DON’T use a waterbath canner.
Debubbler: You need this to remove trapped air bubbles. A plastic spatula can work in a pinch.
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Make It Your Own
Canning safety doesn’t leave room for substitutions or changes, but you can use the final product in different ways.
- Add to soups and stews straight from the jar
- Drain and mash with butter and warming spices
- Cube and add to breakfast hash
- Use in place of pumpkin in many baking recipes
This is great when you find a good sale or have extras from your garden. Watch the pressure carefully during processing, and don’t rush or cut corners. Stay safe!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.