*The full recipe without commentary will be at the very end of this post.
1. Begin by preparing your equipment. Set everything up and have it ready to go.
2. Check your jars for chips/cracks and then sterilize them. My dishwasher has an extra hot sterilize cycle so I let it do the work. If you don't have a dishwasher wash the jars and rings in hot soapy water, rinsing well.
13. As heat and pressure builds the vent will eventually pop up into the closed position. Leave the cap off the air vent for 5 to 10 minutes to let the steam to continue to vent, and heat and pressure to build.
14. Place the cap on and let pressure build. For sweet potatoes, the pressure needs to be between 10 and 11 pounds of pressure. Adjust the heat to keep it at the correct pressure throughout the canning process.
16. Once the times is up, turn the heat off and leave the canner alone. Let the pressure decompress on its own. Once the air vent has dropped back down into the open position it is safe to open the canner. When you open it, lift the lid away from you. It's still hot in there and you don't want to be burned by the steam!
17. Using your jar lifters remove the jars from the canner and set them in a place to cool for 12-24 hours. You might here the lids 'pop!' down sometime in the cooling process. After the jars are cool check to make sure all the lids have popped down and are correctly sealed. If any jars haven't sealed correctly, re-process them in the pressure canner with new lids or use immediately and store in the refrigerator.
Before eating canned items, always check the jar for a good seal, check the canned item for a fresh smell and good color. If anything looks off or smells bad then toss it!
- 2 to 3 pounds sweet potatoes per quart
Wash sweet potatoes; drain. Boil or steam potatoes until peel can be easily removed. Peel potatoes and cut into quarters. Pack hot potatoes into hot jars, leaving 1-inch headspace. Ladle boiling water over potatoes, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.