15
May
Freeze liquid in a tub for use in a soup Mash with a potato masher or a fork its very soft and almost no force will be required. I wiped the jar rims with a damp cloth.
If you follow this one rule it is perfectly safe.
Canning sweet potatoes in hot water bath. This is just how we can our potatoes. As traditional this is. Canningseason waterbathcanning traditionalcanning DISCLAIMER.
This is not a how to video. I wiped the jar rims with a damp cloth removing any potato bits and residue. Then I tightened on the hot sterilized lids to fingertip tightness.
I processed the jars in my pressure canner at 10 pounds pressure for 90 minutes pints would be processed for 65 minutes. To serve home canned sweet potato. Expect to serve this basically as mashed sweet potato.
Freeze liquid in a tub for use in a soup Mash with a potato masher or a fork its very soft and almost no force will be required. Mix in if desired butter sour cream seasonings of your choice. Zap in microwave until piping hot.
Fill jars with blanched potatoes leaving 1 inch of headspace. Bring about 3 quarts of fresh water to a boil and pour boiling water into each jar to cover potatoes. Cap jars with lids and bands.
Process jars in a pressure canning at 11 pounds pressure for 40 minutes up to. Top 10 Canning Sweet Potatoes In Water Bath Instant Pot Duo Nova 6-Quart 7-in-1 One-Touch Multi-Use Programmable Pressure Cooker Slow Cooker Rice Cooker. ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for Oil Deep Fry BBQ Grill.
Sweet Potatoes Dry 180. 65 pints 95 quarts. Sweet Potatoes Wet 180.
55 pints 90 quarts. Fill your canning jars with the cut up sweet potatoes shake them down to help pack them in. They will shrink some during canning so pack them tight.
Add 1 teaspoon of canning salt to quarts or 12 teaspoon to pints. Fill canning jars with boiling water leaving 1 inch headspace. Tomato sauce is a staple in many households and luckily its one of the foods you can preserve in a water bath canner.
Be sure to use a tested recipe and add in acid such as citric acid or vinegar to make sure your sauce has a high enough acid level to safely can. In a sauce pan add sugar vinegar water and spices. Bring to boil stirring until sugar dissolves.
Reduce heat and high simmer or low boil for about 30 minutes. Sterilize jars in canning pot. Remove hot jars one at a time and drain water.
Wash and scrub sweet potatoes. Peel and cube into 1-1 ½ pieces. Remember to remove any blemish skin piece or imperfection in the flesh.
You want no chance of lingering botulism bacteria. Doing so is dangerous. Dont be afraid of pressure canning.
If you follow this one rule it is perfectly safe. Once it is at zero pressure remove the lid being careful for venting steam. Allowing the jars to sit in the water for 15 minutes can help prevent losing water in the jars.
Using your tongs place the hot jars on a towel to cool. Sweet potato recipes SWEET POTATO PIE. Makes one 9-inch pie.
Cook 2 pounds of fresh sweet potatoes about 3 or 4 medium by baking or boiling. When cool enough to handle peel the sweet potatoes or scoop out the flesh and puree in a food processor with 2. Then ladled fresh boiling water to cover the potatoes leaving a half inch headspace.
I added salt to my potatoes this step is optional. 1 teaspoon canning salt per quart jar. I wiped the jar rims with a damp cloth.
I tightened the hot lids on to fingertip tightness. Place hot jars in pressure canner and process quarts for 90 minutes at 10 pounds pressure. Remove jars from canner and allow to sit overnight to cool and seal.
Wash jars in warm soapy water as they will be sticky from the high sugar content in the sweet potatoes. Remove rings and store. I pout up 21 quarts of sweet potatoes this day and they.
Fill the jars and kettle with hot not boiling water over low heat covering the jars by 1 inch. Place the lids in a small saucepan of hot water over low heat. Keep the jars screw bands and lids in the hot water until ready to use.
When ready to fill the jars remove them with a jar lifter emptying the water from the jars back into the kettle. Pour the boiling water or canning syrup over the sweet potatoes in the jars still maintaining a 1 inch headspace. Debubble jars adjust headspace wipe rims and seal with 2 part canning lids.
Wash your Mason jars with hot hot water. They should be hot so that when the hot sweet potatoes are spooned into them the temperature difference wont cause the jars to crack. Boil a kettle of water.
Ladle the sweet potatoes into clean jars leaving at least one inch of space from the top.