Sweetpotatoes, Dry Pack
Wash sweetpotatoes. Sort for size. Boil or steam until partially soft (20 to 30 minutes). Skin. Cut in pieces if large.
In glass jars.—Pack hot sweetpotatoes tightly to 1 inch of top, pressing gently to fill spaces. Add no salt or liquid. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 95 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot sweetpotatoes tightly to top of can, pressing gently to fill spaces. Add no salt or liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 80 minutes |
| No. 2½ cans | 95 minutes |
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.)—