|Left, Sweet Potatoes in brown sugar syrup. Right, in water.|
This weekend, Mr. G and I were out running errands... Lowe's, grocery shopping, JoAnn's... he received a call from a fellow he'd been talking to about buying some new toy he wanted... the guy wanted to meet in Dixianna... AHA!!!! same road as the farmers market... sure, let's go to Dixianna! And we can swing by the market and see if they still have sweet potatoes... and we did... and they did... and I bought 80 pounds of sweet potatoes! Yay!
Back home to can them...
Here's what I did...
First, I filled my ginormous stockpot with whole, unpeeled sweet potatoes and covered them with water... brought them to a boil and boiled for 10-15 minutes, just to make them easier to peel (raw sweet potatoes are a BEAR to peel!)... I drained them and let them cool until they were easy to handle without burning myself... then I peeled... and peeled... and peeled...
And cut them into chunks (they were still quite firm in the middle)...
I packed them into my hot, sterilized quart jars, leaving a generous half inch headspace.
In some of the jars I filled with boiling water, leaving a half inch headspace... I checked for air bubbles, released the ones I found using a plastic chopstick and adjusting the water as necessary.
And in some of the jars I decided to fill them with a simple brown sugar syrup... 2 parts water to 1 part brown sugar, brought to a boil to dissolve the sugar (example 6 cups water to 3 cups brown sugar).
I wiped the jar rims with a damp cloth, removing any potato bits and residue. Then I tightened on the hot, sterilized lids to fingertip tightness.
I processed the jars in my pressure canner at 10 pounds pressure for 90 minutes (pints would be processed for 65 minutes).
After processing, I let the pressure in the canner drop on its own, no hurrying it... didn't want any liquid loss (siphoning)... although a few jars DID lose a little liquid (and that's OK as long as I didn't lose more than half the liquid!)
I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING! of each successfully sealed jar. LOVE the PING!
|34 beautiful quarts of sweet potatoes! 14 with brown sugar|
syrup, 20 in just water... LONG day of canning, but such a
feeling of success when they're done and they all seal!