Canning Yams
Yams

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 yams and then boil them for 20 minutes.
  3. Peel yams 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 yams, maintaining 1" headspace. If you wish to sweeten
    the yams, 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
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
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For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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Yams are easy to can at home using these instructions. They should be
canned cubed and not pureed or mashed.