Sweet Potatoes
Ingredients
Directions
Prepare
Choose yellow sweet potatoes.
Cook in an open kettle for about 45 minutes, or until partially done.
Peel and remove all specks and eyes carefully.
Can and seal
Pack the potatoes in Perfect Seal jars, adding 1 teaspoon of water to each jar.
Sterilize the jars for 1.5 hours under 8 to 10 pounds of steam.
Cool the jars rapidly to preserve the color.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Yellow sweet potatoes
- Provide the main body and sweet flavor of the canned product.
- Water
- Adds moisture inside each jar and helps create steam during processing.
The step that matters
Sterilize under steam pressure for the full time. Sweet potatoes are low-acid, so they need sustained heat under steam pressure to kill harmful microorganisms and make the jars shelf-stable. Shortening the time or pressure risks spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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