INGREDIENTS

INSTRUCTIONS

Potatoes, Sweet--Pieces or Whole  It is not recommended to dry pack
sweet potatoes.  Quantity: An average of 17-1/2 pounds is needed per
canner load of 7  quarts; an average of 11 pounds is needed per canner
load of 9 pints.  A bushel weighs 50 pounds and yields 17 to 25
quarts--an average of  2- 1/2 pounds per quart.  Quality: Choose small
to medium-sized potatoes. They should be mature  and not too fibrous.
Can within 1 to 2 months after harvest.  Procedure: Wash potatoes and
boil or steam until partially soft (15  to 20 minutes). Remove skins.
Cut medium potatoes, if needed, so that  pieces are uniform in size.
Caution: Do not mash or puree pieces.  Fill jars, leaving 1-inch
headspace. Add 1 teaspoon salt per quart to  the jar, if desired. Cover
with your choice of fresh boiling water or  syrup, leaving 1-inch
headspace.  Adjust lids and process following the recommendations in
Table 1 and  Table 2.  Table 1. Recommended process time for Sweet
Potatoes in a dial-gauge  pressure canner.  Style of Pack: Hot.  Jar
Size: Pints, Quarts. Process Time: 65  minutes for Pints, 90 minutes
for Quarts. Canner Pressure (PSI) at  Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14
lb.  Table 2. Recommended process time for Sweet Potatoes in a
weighted-gauge pressure canner.  Style of Pack: Hot.  Jar Size: Pints,
Quarts. Process Time: 65  minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at  Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000
ft: 15 lb.  ======================================================= ===
* USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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