I'm a former tech executive who traded a corporate paycheck for a paid off house, homeschooled kids, and a family that hasn't needed the grocery store the same way in years - all from a suburban ranch home with no farm (yet).
Hi! I'm Janiece
Sweet potatoes are nature’s perfect comfort food wrapped in gorgeous orange skin. They’re packed with vitamins, naturally sweet, and incredibly versatile in the kitchen. If you’ve been wondering about canning sweet potatoes or searching for ways how to start canning nutritious vegetables, you’ve found the perfect project. This preservation method transforms seasonal abundance into year-round convenience. You’ll have tender, ready-to-eat sweet potatoes waiting in your pantry whenever you need them.
Why Canning Sweet Potatoes Makes Perfect Sense
Learning to preserve sweet potatoes is a total game-changer for busy families. You can buy them in bulk during harvest season when they’re cheapest and most flavorful. Then you’ll have them ready for quick side dishes, casseroles, or even baby food throughout the year. No more last-minute grocery runs when a recipe calls for sweet potatoes. Plus, you control exactly what goes into your preserved vegetables – no additives or preservatives.
Best Sweet Potatoes for Preservation
Not all sweet potatoes are created equal when it comes to preservation. Choose firm, unblemished potatoes that are similar in size for even processing. Avoid any with soft spots, cuts, or signs of decay. Orange-fleshed varieties like Beauregard and Centennial work beautifully. Purple sweet potatoes also preserve well and add gorgeous color to your pantry shelves.
Essential Equipment for Canning Sweet Potatoes
You’ll need specific equipment for safely preserving these nutritious vegetables. A pressure canner is absolutely essential – sweet potatoes are a low-acid food that requires pressure processing. You’ll also need canning jars with new lids, basic canning tools, and a large pot for pre-cooking. Don’t let the pressure canner intimidate you if you’re new to this. It’s a worthwhile investment that opens up endless preservation possibilities.
Step-by-Step Sweet Potato Preservation
Start by washing your sweet potatoes thoroughly and removing any eyes or blemishes. You can leave the skins on or peel them – both methods work perfectly. Cut larger potatoes into uniform pieces so they’ll process evenly. Smaller potatoes can be left whole if they fit comfortably in your jars.
Pre-cook your prepared sweet potatoes in boiling water just until they’re tender when pierced with a fork. This usually takes 15-20 minutes depending on size. Don’t overcook them since they’ll continue cooking during the canning process. Keep them hot while you prepare your jars.
Canning Sweet Potato Recipe
Learn safe methods for canning sweet potatoes at home.
Pressure canner with accurate gauge (dial or weighted)
7 quart (32 oz) canning jars or 14 pint (16 oz) jars with new lids and rings
Jar lifter, bubble removal tool, and headspace gauge
Large pot for pre-cooking sweet potatoes
Ladle and wide-mouth funnel
Method
Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the sweet potatoes to save time during processing.
Prepare Sweet Potatoes: Wash sweet potatoes thoroughly under running water, scrubbing to remove all dirt. Remove any eyes, blemishes, or damaged areas with a knife, then peel if desired or leave skins on for added nutrition.
Size and Cut: Cut sweet potatoes into uniform pieces approximately 1-inch thick, or leave small potatoes whole if they are 2 inches in diameter or smaller. Uniform sizing ensures even heat penetration during processing.
Pre-Cook Sweet Potatoes: Place prepared sweet potatoes in a large pot, cover with boiling water, and cook for 10-15 minutes until just tender when pierced with a fork but still firm enough to hold their shape.
Pack Jars Hot: Using a slotted spoon, pack hot sweet potatoes into hot jars, leaving 1 inch headspace. Add salt to each jar if desired, then cover with fresh boiling water, maintaining the 1 inch headspace.
Remove Air Bubbles: Run a plastic bubble removal tool around the inside of each jar to release trapped air bubbles, adjusting liquid level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp cloth.
Seal Jars: Center hot lids on jars and apply rings finger-tight only. Using jar lifter, place filled jars on the canner rack, ensuring jars do not touch each other or the sides of the canner.
Process Under Pressure: Lock canner lid in place and heat on high until steam vents steadily for 10 minutes to purge air from canner. Place pressure regulator on vent and process at 11 pounds pressure for 100 minutes for quarts or 65 minutes for pints. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.
Notes
Never use a boiling water bath for sweet potatoes – pressure canning is mandatory
Do not add sugar, honey, syrup, or butter as these can affect heat penetration and safety
Maintain proper headspace and processing times exactly as specified for food safety
Check pressure gauge accuracy annually at your local extension office
Store properly sealed jars in a cool, dark place for up to 5 years for best quality
Always inspect jars before opening – discard if lid is bulging, leaking, or contents smell off
Sweet potatoes may darken slightly during storage and this is normal
Liquid in jars may become cloudy due to starch release and this is safe and normal
Safe Processing Requirements
Here’s where food safety becomes absolutely critical. Sweet potatoes must be pressure canned because they’re a low-acid food. Water bath canning simply won’t reach the temperatures needed to eliminate dangerous bacteria. Process your filled jars according to tested guidelines, adjusting pressure for your specific altitude. This isn’t the place to get creative with timing or pressure settings.
Proper Storage for Preserved Sweet Potatoes
Once your jars have cooled and sealed properly, store them in a cool, dark place. They’ll maintain quality for up to five years when stored correctly. Label each jar with the date and any prep notes. When you’re ready to use them, simply drain and add to your favorite recipes. They’re perfect for casseroles, soups, or mashed as a side dish.
Creative Uses for Canned Sweet Potatoes
These versatile vegetables aren’t just for traditional side dishes. Mash them for baby food or smoothie bases. Add them to pancake batter for extra nutrition. Use them in soups, stews, or curry dishes. They make incredible sweet potato bread or muffins. The convenience of having them ready to use opens up so many culinary possibilities.
Troubleshooting Common Issues
Sometimes sweet potatoes can become soft during processing, and that’s completely normal. They’re still safe to eat and perfect for mashing. If any jars don’t seal properly, refrigerate them immediately and use within a few days. You can also freeze unsealed jars for longer storage.
Build Your Self-Reliant Kitchen
Mastering sweet potato preservation connects you to generations of home preservers who understood the value of putting food by. This skill builds true food independence and security for your family. When you learn how to start canning nutritious vegetables like these, you’re taking control of your family’s nutrition.
There’s incredible satisfaction in opening your pantry and seeing rows of golden sweet potatoes ready to nourish your loved ones. You’re not just preserving vegetables – you’re preserving traditions and building skills that will serve your family for years to come. So gather those sweet potatoes and let’s start building your amazing, self-sufficient pantry together!
