Canning sweet potatoes
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Canning sweet potatoes
  Canning    Sweet    Vegetables  
Last updated 6/12/2012 12:52:49 AM. Recipe ID 14566. Report a problem with this recipe.
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      Title: Canning sweet potatoes
 Categories: Info, Vegetables, Check
      Yield: 1 Servings
 
      2 lb To 3 lb; Makes 1 quart

MMMMM----------------------40 PERCENT SYRUP---------------------------
      3 c  Sugar
      4 c  Water
 
  Sweet potatoes have to be boiled or steamed before processing. All the
  basic equipment is used. Sweet potatoes can be dry packed with no
  extra water or wet packed with extra liquid; boiling water or a 40
  percent syrup.
  
  1. Select plump, freshly dug, unshriveled sweet potatoes.
  
  2. Organize and prepare equipment and work area.
  
  3. Wash sweet potatoes well and sort according to size.
  
  4. Boil or steam about 20 to 30 minutes, or until tender and skins
  slip off easily. Don't pierce with a fork.
  
  5. Peel and cut into slices or pieces.
  
  6. DRY PACK: Pack the slices or pieces tightly into hot pint or quart
  jars, pressing gently to fill the spaces. Fill to within 1 inch of
  the tops. Don't add liquid. WET PACK: Pack the slices or pieces into
  hot jars to within 1 inch of the tops. Add 1/2 teaspoon salt to
  pints, 1 teaspoon to quarts, if desired. Pour in boiling water or 40
  percent syrup to within 1 inch of the tops. Run a slim, non metal
  tool down along the inside of each jar to release air bubbles. Add
  more boiling liquid to within 1 inch of the tops.
  
  7. Wipe tops and threads of jars with a damp clean cloth.
  
  8. Put on lids and screw bands as the manufacturer directs.
  
  9. Process at 10 pounds pressure. DRY PACK: 65 minutes for pints, 1
  hour and 35 minutes for quarts. WET PACK: 55 minutes for pints, 1-1/2
  hours for quarts. Follow the manufacturer's directions for your
  canner.
  
  10. Follow basic steps for steam pressure canning, 10 through 24.
  




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Recipe ID 14566 (Apr 03, 2005)

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