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Monday, December 29, 2014

Canning Sweet Potatoes

My friend from Slogan Adventures stopped by the house the other day to show me some Norwex products, which I love, and to learn to can some sweet potatoes.  We did a little gossiping, she introduced me to kombucha, showed me how to clean my house with no chemicals, and I showed her how to can sweet potatoes.  What a sweet trade off!  

With the holidays coming up, what better food to can than sweet potatoes?  I mean, you could can pumpkin but yuck...sweet potato is way better. ;)  I do love everything pumpkin except pumpkin....weird huh?  Growing up in the south, the sweet potato is more common for fall baking so that it what I've stuck with.

When canning sweet potatoes you could go about it 2 different ways.  You can either boil them for about 5 or 6 minutes until their skins come off and then cut them into 1 inch cubes OR you can peel them and cut them into 1 inch cubes without boiling them.  Once you've got your taters cut up, raw pack them into jars.  Now, once again you can either cover them with salt and boiling water or you can cover them with a syrup.  I use an extra light syrup on mine which you can find in the Ball Blue Book of Canning.  I believe I used 1/4 cup of sugar to 5 cups of water.  Pour this over the potatoes to 1 inch headspace and pressure can quarts at 10 pounds of pressure for 1 hour and 25 minutes or pints for 1 hour.
Let rest on the counter for 18 to 24 hours.  

Don't let those peels go to the trash.  Make sure you compost or find some starving (ha) chickens to give them to!

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