Michigan State University Extension
Preserving Food Safely - 01600190
10/13/97

### POTATOES, SWEET--PIECES OR WHOLE

    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

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