Potatoes, Sweet--Pieces or Whole

It is not recommended to dry pack sweet potatoes.

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 50 pounds and yields 17 to 25 quarts–an average of 2- 1/2
pounds per quart.

Quality: Choose small to medium-sized potatoes. They should be mature and
not too fibrous. Can within 1 to 2 months after harvest.

Procedure: Wash potatoes and boil or steam until partially soft (15 to 20
minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are
uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving
1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired.
Cover with your choice of fresh boiling water or syrup, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and Table
2.

Table 1. Recommended process time for Sweet Potatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Sweet Potatoes in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of