Michigan State University Extension
Preserving Food Safely - 01600190
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