Michigan
State University Extension
Preserving
Food Safely - 01600190
10/13/97
Dry-packing sweet potatoes is not recommended.
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.
Potatoes 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 pieces are of uniform size.
CAUTION. DO NOT MASH OR PUREE PIECES. Fill hot jars,
leaving 1-inch headspace. Add 1 teaspoon salt per quart to
jar, if desired. Cover with your choice of fresh
boiling water or medium syrup (5-1/4 cups water, 2-1/2 cups
sugar for 9 pint load or 4 quart load; 8-1/4 cups water,
3-3/4 cups sugar for 7 quart load) leaving 1-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR SWEET POTATOES IN A
DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 65 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 90 11 12 13 14
RECOMMENDED PROCESS TIME FOR SWEET POTATOES IN A
WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 65 min. 10 lb. 15 lb.
Hot Quarts 90 10 15