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.
