{"id":16553,"date":"2022-08-05T13:28:33","date_gmt":"2022-08-05T17:28:33","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=16553"},"modified":"2024-04-11T13:00:09","modified_gmt":"2024-04-11T17:00:09","slug":"canning-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/canning-sweet-potatoes\/","title":{"rendered":"Canning Sweet Potatoes"},"content":{"rendered":"

Sweet potatoes are a favorite side dish during the holidays, but they can also be preserved and enjoyed all year long. By canning sweet potatoes, you’ll have them on hand for all your favorite recipes.<\/p>

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Sweet potatoes are not a crop that we can grow in abundance in our garden every year. We don’t have the space, the warmth, or the full sun the plants require to thrive. However, I do stock up at the fall farmers’ markets and store them in our unheated basement over winter.<\/p>

Sweet potatoes can last up to eight months if cured and stored properly<\/a>. But I have learned over the years that it is a good idea to have a backup method for preserving the roots if the curing or storage conditions are off or if I have some leftover once the weather warms in spring.<\/p>

The sweet potatoes will begin to soften and sprout once dormancy breaks. Once this happens, you’ll need to use them quickly. Simply remove the sprouts and cook them up in your favorite recipes.<\/p>

But if you find you have an abundance of sweet potatoes still in storage, there are two ways to save them at this point, freezing<\/a> or pressure canning.<\/p>

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Tips for Canning Sweet Potatoes<\/h2>

Sweet potatoes are a low-acid food that can be home canned safely using a pressure canner. A pressure canner provides a high amount of heat necessary to kill bacteria that can cause botulism. I use a Presto 16-quart pressure canner<\/a>. Other trusted pressure canner brands include Mirro and All-American.<\/p>

Plan on about 1 1\/4 pounds of sweet potatoes per pint jar and 2 1\/2 pounds per quart jar, depending on the size of your pieces. Here are more tips for pressure canning sweet potatoes:<\/p>

Understand that Canned Sweet Potatoes are Soft<\/h3>

Unlike pressure canning regular potatoes<\/a>, sweet potatoes will not remain firm after processing. Instead, the preserving process will make them soft. Plan on using your sweet potatoes mashed, pureed, or blended into soups or baked goods.<\/p>

Use Cured Sweet Potatoes<\/h3>

If you are stocking up on sweet potatoes from the market or grocery store, they have already been cured and are ready to use.<\/p>

However, if you grow your own sweet potatoes or buy freshly harvested roots from a local grower, you’ll need to cure them before canning. Curing is the process of holding the sweet potatoes in a warm and humid location for a period of time to let the roots convert starch into sugar to improve the texture and sweeten the flavor.<\/p>

The best way to cure sweet potatoes is to lay them out in a single layer in shallow boxes, cover them with burlap or towels, and place them in a warm and humid location with good airflow, between 80 and 85\u02daF, and 90% humidity for at least 2 weeks. You can learn more here: How to Harvest, Cure and Store Sweet Potatoes<\/a>.<\/p>

Use Syrup to Retain Flavor<\/h3>

You can preserve sweet potatoes in plain water or a syrup made from sugar, honey, or maple syrup. I highly recommend using a syrup mixture for the best flavor. Canning sweet potatoes in syrup will help maintain the quality by preventing the naturally sweet flavor from leeching out of the roots. You can use plain water, but the sweet potatoes will taste bland.<\/p>

This recipe uses very light sugar syrup, but feel free to substitute any of these options. You can use white sugar or brown sugar:<\/p>