How to Can Sweet Potatoes
Learn how to can sweet potatoes safely using a pressure canner so you can enjoy this versatile pantry staple all year long. Home-canned sweet potatoes are perfect for casseroles, soups, mashed sweet potatoes, pies, and quick weeknight side dishes. This USDA-approved pressure canning method produces tender, shelf-stable sweet potatoes that are ready whenever you need them.
Equipment
- 1 pressure canner.
- 5-7 quart Mason jars with lids and bands
- 1 jar lifter.
- 1 canning funnel.
- 1 Bubble remover/headspace tool
- 1 large stockpot.
- 1 Large bowl
- 1 Sharp knife
- 1 Vegetable peeler, or one for each of your helpers!
- Clean towels
Ingredients
- 16-20 lbs fresh sweet potatoes (about 3 pounds per quart jar)
- Water, for boiling
- Fresh boiling water for filling jars
- 1 tsp canning salt (for flavor only) (optional)
Instructions
Prepare the Canner
- Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill.
- Fill your pressure canner according to the manufacturer's instructions and begin heating the water.
Prepare the Sweet Potatoes
- Wash the sweet potatoes thoroughly.
- Boil whole sweet potatoes for 15-20 minutes, just until the skins loosen.
- Remove from the boiling water and allow them to cool just enough to handle comfortably.
- Peel the skins.
- Cut into 1-inch cubes or leave very small sweet potatoes whole.
- Do not mash.
Heat the Sweet Potatoes
- Bring another pot of fresh water to a boil.
- Add the prepared sweet potatoes and simmer for 2 minutes.
Fill the Jars
- Using a slotted spoon, pack the hot sweet potatoes into hot quart jars.
- Leave 1 inch headspace.
- Cover with fresh boiling water, maintaining 1 inch headspace. Add desired canning salt.
- Remove air bubbles.
- Adjust headspace if needed.
- Wipe rims with a clean damp cloth.
- Apply lids and screw bands until fingertip tight.
Process
- Place jars into the prepared pressure canner.
- Lock the lid.
- Vent steam for 10 minutes.
- Apply the weight or close the petcock.
- Process according to your altitude.
Quart Jars
- Dial Gauge: 11 PSI (adjust for altitude)
- Weighted Gauge: 10 PSI (0-1,000 ft) or 15 PSI (above 1,000 ft)
- Processing Time: 90 minutes
Cool
- Allow pressure to return to zero naturally.
- Wait an additional 10 minutes before removing the lid.
- Lift jars out and place on a towel.
- Do not retighten bands.
- Allow jars to cool undisturbed for 12-24 hours.
- Check seals.
- Remove rings.
- Wash jars if needed.
- Label and store.
Storage
- Properly sealed jars will maintain their best quality for 12-18 months, although they often remain safe longer if seals stay intact and the jars have been stored properly.
- Refrigerate any opened jar and use within 3-5 days.
Recipe Tips
- Uniform 1-inch cubes heat more evenly during processing.
- Hot packing results in better texture and less floating.
- Freshly harvested sweet potatoes can be cured for 10-14 days before canning to improve flavor and texture.
- Home-canned sweet potatoes are ready to use straight from the jar.
Notes
- Sweet potatoes must be pressure canned. They are a low-acid food and are not safe for water bath canning.
- Always use freshly boiled water when filling jars.
- Salt is completely optional and added only for flavor.
- Leave 1 inch headspace.
- Do not puree or mash sweet potatoes before canning.
- Use firm, mature sweet potatoes without bruises or soft spots.
- Adjust pressure according to your altitude.
- Store sealed jars in a cool, dark place.