Sweetpotatoes, Wet Pack
Wash sweetpotatoes. Sort for size. Boil or steam just until skins slip easily. Skin and cut in pieces.
In glass jars.—Pack hot sweetpotatoes to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water or medium sirup, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 90 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot sweetpotatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water or medium sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 70 minutes |
| No. 2½ cans | 90 minutes |