Canning Sweet Potatoes
Sweet potatoes are easy to can at home using these instructions. They
should be canned cubed and not pureed or mashed.
Sweet Potatoes

weights are always approximated..
 Pint

1.25 lbs
 Quart

2.5 lbs
Boiling Water
 as needed
 as needed
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 65 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Wash sweet potatoes and then boil them for 20 minutes.
  3. Peel sweet potatoes and cut into 1" - 2" cubes.
  4. Put canning salt in jars.
  5. Canning using hot pack method with 1” of headspace.
  6. Pour fresh hot water over potatoes, maintaining 1" headspace. If you wish to
    sweeten them, then substitute a syrup from the chart below.
  7. Processing with a Pressure Canner 65 minutes for pints, or 90 minutes for quarts, at
    11 pounds, or 10 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  10. Labeling and Storing
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A Simple Approach to Preserving Homemade Foods
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© 2004 David G. Blackburn
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