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Sweet Potatoes

Canned sweet potatoes prepared by steaming, packing, and processing in pressure canners.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sweet Potatoes

Sweet Potatoes

Ingredients

Directions

Prepare and pack

  1. Steam the sweet potatoes for 20 to 25 minutes until the peel slips off.

  2. Pack the sweet potatoes into cans.

  3. Add ½ ounce of water to the cans (if using regular cans). If using a sanitary can, no additional water is needed.

Seal and process

  1. Cap the cans.

  2. Exhaust No. 3 cans for 5 minutes.

  3. Process the cans for 60 minutes at 250°F (120°C).

  4. Exhaust No. 10 cans for 8 minutes.

  5. Process the cans for 90 minutes at 250°F (120°C).

Recipe from a historical cookbook (Internet Archive).

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

Small sweet potatoes
Provides the bulk, starchy texture and natural sweetness of the finished dish.

The step that matters

Process the cans for the full time at 250°F (120°C). Heat must penetrate the center of the cans and stay hot long enough to destroy microorganisms. Shorter processing leaves the contents under-processed and unsafe to store, so the times for each can size should not be cut short.

“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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