Canning Sweet Potatoes at Rosebud Homestead: A Step-by-Step Guide

Welcome to Rosebud Homestead! As we find ourselves in the middle of June, my mind is already racing ahead to winter preparations. With the possibility of the coronavirus resurfacing and causing potential grocery store shortages, I'm determined to ensure our pantry is well-stocked. Today, I'm focusing on canning sweet potatoes, a versatile and nutritious food that can be a lifesaver in times of need. Let’s dive into the process!

Preparing Sweet Potatoes for Canning
To start, I’ve got some sweet potatoes that are already cooked and peeled, ready to be canned. I also have a batch of raw sweet potatoes that I’ll be steaming for about 15-20 minutes to make peeling easier. Here’s a quick breakdown of the preparation steps:

Clean and Steam: Scrub the raw sweet potatoes thoroughly to remove all dirt. Place them in a steaming basket and steam for about 15-20 minutes. This softens the skin, making it easier to peel.

Peel and Cut: After steaming, let the potatoes cool slightly. The skin should peel off easily. Make sure to remove not just the outer skin but also the thin yellowish layer underneath, revealing the bright orange flesh. Cut the peeled sweet potatoes into uniform chunks.

Prepare Syrup (Optional): While you can can sweet potatoes in water, I prefer a very light syrup for a touch of sweetness. I use a 10% syrup made by mixing 10 cups of water with 1 cup of sugar. Bring this mixture to a boil.

Canning Process
With the sweet potatoes prepped, it’s time to start the canning process:

Fill Jars: Pack the sweet potato chunks into jars, leaving about an inch of headspace. Pour the hot syrup over the potatoes, maintaining the headspace.

Remove Air Bubbles: Use a tool (a plastic one is recommended, though I use a table knife) to release any air bubbles trapped in the jars. Add more syrup if necessary to maintain the headspace.

Seal Jars: Wipe the rims of the jars with a damp cloth to ensure a good seal. Place the lids and rings on the jars, tightening them just finger-tight.

Pressure Canning: Sweet potatoes are a low-acid food, so they must be pressure canned. Place the jars in the pressure canner. Vent steam for 10 minutes, then process the jars at 13-15 pounds of pressure (adjust according to your altitude) for 90 minutes.

Final Steps
After the processing time is complete, turn off the heat and let the canner cool naturally until the pressure drops to zero. Carefully remove the jars and let them cool completely.

Why Sweet Potatoes?
Sweet potatoes are a fantastic addition to your pantry. They’re nutritious, versatile, and remind us of hearty winter meals. Whether used in soups, stews, or holiday dishes, having canned sweet potatoes on hand is incredibly convenient.

Conclusion
At Rosebud Homestead, emergency preparedness is always on our minds. Canning sweet potatoes is a practical and rewarding way to ensure we have nourishing food available throughout the winter, no matter what challenges arise. Thank you for joining us on this journey, and stay tuned for more canning adventures!

Stay safe, stay prepared, and happy canning!