Canning Sweet Potatoes

A staple at the holidays is my mom's sweet potato casserole. I grew up with the store bought cans of sweet potatoes.  Once I discovered canning fresh sweet potatoes that is all I've served.  They are easy to can and taste amazing! 

• Wash potatoes. Leave skins on.
• Boil them in your Instant Pot until their skin is a bit soft. About 15 minutes. 
• Immediately drop them in ice water so you can safely handle them.
• Remove the skin, it will slip right off
• Chop into 1" cubes
• Pack into Ball Wide Mouth Quart Jars jars
• Leave 1 inch headspace

Top each jar off with syrup. (This ratio will make enough for about 3 jars.)
2 1/2 cups of water
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/2 tsp vanilla

Use a Bubble Remover to remove bubbles. Use vinegar to wipe down jar rims and remove any sugar sticky residue.  

Put lids on and process in Pressure Canner 90 minutes for quarts or 65 minutes for pints at 10 lbs of pressure. 

If you don't want them canned in a sugary syrup you can preserve them with water. 

Gracious words are a honeycomb,

    sweet to the soul and healing to the bones.

Proverbs 16:24