This Canning Potatoes (Sweet, Pieces or Whole) recipe explains how to preserve sweet potatoes safely and simply. It covers ingredient selection, packing methods, processing times and pressures for both dial-gauge and weighted-gauge pressure canners, and clear instructions for preparing jars. The method yields shelf-stable jars of sweet potatoes that are ready to use in soups, casseroles, pies and other recipes.
Follow the directions carefully to ensure proper headspace and processing times. Once jars are cooled and sealed, store them in a cool, dark place. Use canned sweet potatoes within a year for best quality.
Ingredients for Canning Potatoes (Sweet, Pieces or Whole)
- Sweet potatoes — whole or cut into uniform pieces
- Quantity guidelines: an average of 17½ pounds is needed per canner load of seven quarts
- For smaller batches, an average of 11 pounds yields nine pints
- One bushel of sweet potatoes weighs about 50 pounds and yields roughly 17–25 quarts (average yield varies by size)
- Choose small to medium, mature sweet potatoes that are firm and not overly fibrous
- Canning note: do not mash or puree the sweet potato pieces when filling jars; leave intact pieces to preserve texture
- Optional: 1 teaspoon salt per quart for flavor (omit for low-sodium preserves)
How to Make Canning Potatoes (Sweet, Pieces or Whole)
- Prepare sweet potatoes by washing, peeling if desired, and cutting into uniform pieces or leave whole if they fit your jars. Discard any damaged or overly fibrous tubers.
- Preheat jars and lids in hot water to reduce breakage when filling.
- Pack jars with hot sweet potato pieces (hot pack). Pack firmly but do not crush the pieces. Leave 1-inch headspace at the top of each jar.
- Cover the packed jars with fresh boiling water or a light syrup, maintaining the 1-inch headspace. Remove air bubbles and wipe jar rims clean before applying lids and bands.
- Adjust lids and process jars in a pressure canner according to the pressure and time recommendations below. Follow the manufacturer’s instructions for your specific pressure canner regarding venting and timing.
- After processing, let the canner cool and pressure return to zero naturally. Remove jars and place them on a towel or rack to cool undisturbed for 12–24 hours. Check seals, label and date jars, then store in a cool, dark place.
Processing Recommendations
Recommended process times and pressures are provided for both dial-gauge and weighted-gauge pressure canners. These times apply to hot-packed sweet potatoes in pint or quart jars.
Dial-Gauge Pressure Canner
- Style of pack: Hot
- Jar sizes: Pints and Quarts
- Process time: 65 minutes for pints; 90 minutes for quarts
- Canner pressure (PSI) settings by altitude:
- 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.
Weighted-Gauge Pressure Canner
- Style of pack: Hot
- Jar sizes: Pints and Quarts
- Process time: 65 minutes for pints; 90 minutes for quarts
- Canner pressure (PSI) settings by altitude:
- 0–1,000 ft: 10 lb.
- Above 1,000 ft: 15 lb.
Recipe Notes
Do not dry-pack sweet potatoes for pressure canning; use the hot-pack method. Maintain a 1-inch headspace in each jar. Choose potatoes that are not overly fibrous for the best texture after processing. It is recommended to can sweet potatoes within one to two months after harvest for optimal flavor and quality, though properly processed jars will remain safe and usable longer when stored correctly. Add 1 teaspoon of salt per quart if desired for seasoning.
Yield and Nutrition
Yield: Varies by jar size and batch; typical preparations yield multiple pints or quarts depending on the quantity processed. Example batch in this recipe is shown as approximately 17 servings when divided into smaller portions.
Example nutrition: approximately 380 kcal per serving based on standard serving sizes; actual calories vary with portion size and whether sugar or syrup is used in packing.
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Canning Potatoes (Sweet, Pieces or Whole) Recipe
20 mins
15 mins
35 mins
17 servings
380 kcal (approx.)
Ingredients
- Sweet potatoes — pieces or whole, washed and prepared
- Hot water or light syrup for covering jars
- 1 teaspoon salt per quart (optional)
- Canning jars, lids and bands, sterilized
Instructions
- Prepare and cut sweet potatoes to uniform size or leave whole if they fit the jar.
- Pack hot sweet potato pieces into hot jars, leave 1-inch headspace, and add salt if using.
- Pour boiling water or syrup over potatoes, remove air bubbles, wipe rims, apply lids and bands.
- Process in a pressure canner using times and pressures listed above for your canner type and altitude.
- Allow canner to cool and return to zero pressure naturally. Remove jars and cool undisturbed for 12–24 hours.
- Check seals, label and store jars in a cool, dark place. Refrigerate after opening and use within a few days.
Canning, sweet potatoes, preserving, hot pack, pressure canner