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Canning Sweet Potatoes

An easy step-by-step method for canning sweet potatoes at home. These pressure-canned sweet potatoes are fully cooked, shelf-stable, and ready to heat and eat. Perfect for damaged or extra harvest sweet potatoes.
Print Recipe
Close of a pan of peeled cubed sweet potatoes.
Prep Time:1 hour
Processing Quarts (adjust for altitude):1 hour 30 minutes

Video

Equipment

Ingredients

  • Sweet Potatoes
  • Water
  • Canning Salt optional but highly recommended
  • Sugar optional (your choice of sweetener)

Instructions

Prepare the Sweet Potatoes

  • Wash and scrub sweet potatoes thoroughly to remove all dirt.
  • Trim off any damaged spots.

2 Ways to Peel Sweet Potatoes

  • Option 1 – Steam First (Preferred):
  • Steam whole sweet potatoes for 15–20 minutes until partially cooked (soft but not mushy). Cut large sweet potatoes in half if needed to maintain close sizes.
  • Allow to cool just enough to handle.
  • Peel skins, remove damaged spots, and cut into chunks sized for jars.
  • Option 2 – Peel First:
  • Peel raw sweet potatoes, remove damaged spots, and cut into chunks.
  • Steam chunks until partially soft and hot through before filling jars.
  • Note! Sweet potatoes must be hot when packed into jars.

Prepare the Canner and Jars

  • Add 3 quarts of water to the pressure canner. ( a splash of vinegar helps if you've got very hard water)
  • Place clean jars upside down in the canner to warm.
  • Heat water and jars but do not bring to a boil yet.

Filling Jars

  • Add hot sweet potato chunks to jar. Leave 1 inch headspace. Note - Do NOT mash or puree. Sweet potatoes are canned in chunks.
  • Add salt if desired. 1 tsp per quart- 1/2 tsp per pint.
  • Fill jar with boiling water or your sweet syrup of choice. Maintain that 1 inch headspace.
  • Remove air bubbles with a bubble tool. Then re-adjust headspace if needed.
  • Wipe jar rims clean. Bits of salt or food particles may interfere with the seal.
  • Apply lids and bands fingertip tight. Place in canner.

Process in a Pressure Canner

  • See canner manual if you are not familiar with canning with a pressure canner.
  • Lock canner lid and heat on high.
  • Vent steam for 10 minutes.
  • Add weight and bring to pressure. (check chart for proper pressure for your altitude)
  • Process: Pints 65 minutes / Quarts 1 hour 30 minutes.
  • Use pressure appropriate for your elevation. See notes

Cool Down

  • Turn off heat and allow canner to cool naturally to room temperature. 12 hours.
  • When pressure reaches zero, remove weight. Canner will still be very hot. Wait 5 minutes.
  • Open lid slightly to release some steam. Wait 5 minutes.
  • Remove lid. Some bubbling is normal. If it is still bubbling very hard, wait a final 5 minutes. Then take jars out of canner.
  • Place jars on a towel a few inches apart. Allow to cool 12–24 hours.

Check Seals and Storage

  • Check seals after cooling.
  • Remove bands.
  • Label jars with date.
  • Store in a cool, dark place.

Notes

Allowing the canner to cool slowly helps reduce liquid loss.
Vinegar can be added to canner water to reduce mineral buildup if using hard water.
Altitude Adjustments for Pressure Canner  
Altitude – Weighted Gauge Pounds 
  • 0-1,000 ft – 10 pounds
  • 1,001-10,000 ft – 15 pounds
 
Altitude – Dial Gauge Pounds 
  • 0-2,000 ft – 11 pounds
  • 2,001-4,000 ft – 12 pounds 
  • 4,001-6,000 ft – 13 pounds 
  • 6,001-8,000 ft – 14 pounds 
  • 8,001-10,000 ft – 15 pounds
Author: Sharon Peterson