Sweet potatoes are more than a kitchen staple—they’re a nutritional goldmine that can last year-round with proper preservation. One serving delivers 100% of your daily vitamin A, plus antioxidants to fight inflammation and promote gut health. But preserving them safely requires more than good intentions.
Pressure canning locks in nutrients and flavor while ensuring food safety for these low-acid vegetables. Here’s everything you need to know to can sweet potatoes like a pro.
The Magic of Sweet Potatoes
Sweet potatoes have been a staple food for over 5,000 years. A single serving provides 100% of your daily vitamin A needs, 49% of vitamin C, and 15% of potassium. (ref)
These golden roots are particularly rich in antioxidants, especially in orange and purple varieties, which help protect against free radicals and promote healthy gut bacteria. Research suggests they may help reduce cancer risk, support digestive health, and aid in managing type-2 diabetes.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Why Canning Makes Sense
Home-canning sweet potatoes offer significant advantages over store-bought versions. Beyond controlling ingredients and avoiding additives, proper canning preserves nutrients effectively. However, vitamin C may decrease during the initial heating process. (ref)
The process is also economically efficient – a bushel of sweet potatoes (50 pounds) can yield between 17-25 quarts of canned product. When properly stored, home-canned foods maintain their mineral content throughout their entire shelf life.
Safety First: The Pressure Canning Requirement
Sweet potatoes, being low-acid foods, must be pressure-canned for safety. From 1996 to 2014, 30% of foodborne botulism outbreaks from home-prepared foods were linked to home-canned vegetables. (ref)
Water bath canning is not sufficient as only pressure canning can reach the temperatures needed to eliminate Clostridium botulinum spores. The USDA recommends using pressure canners that can hold at least four-quart jars and bear the Underwriter’s Laboratory (UL) approval.
Storage & Usage Tips
Store your canned sweet potatoes in a cool, dark, dry place, maintaining temperatures between 50°F and 70°F. Remove ring bands after canning to prevent corrosion and make it easier to detect broken seals.
If stacking jars, limit to two layers high and place supportive material between layers to protect the seals. Never store jars above 95°F, near hot pipes, furnaces, or in direct sunlight, as these conditions can compromise quality and safety.
Before using, examine each jar carefully. Check for tight seals, look for rising air bubbles, unnatural colors, or streaks of dried food originating from the top. When opening, watch for spurting liquid and notice any unusual odors. If you spot signs of spoilage, do not taste the contents.
Once opened, refrigerate unused portions and consume within a week. For optimal food safety, heat sweet potatoes to 165°F before consuming. These versatile preserves can enhance various dishes – from casseroles and chowders to pies and breakfast hashes.
If accidental freezing occurs, the food remains safe to eat as long as the seal remains intact, though the texture may soften. For best quality, use within 12-18 months of canning.
Canning Sweet Potatoes
Equipment
- Pressure canner
Ingredients
- 18 pounds sweet potatoes
- 7 teaspoons canning salt optional
- 12 cups water plus more for canner
Instructions
- Start by washing your canning jars in hot, soapy water. Keep them warm in a clean sink or dishwasher until ready to use. Place new lids in a small bowl of hot (not boiling) water.
- Thoroughly wash sweet potatoes under cool running water. Peel them and cut into uniform 1-inch cubes. Place cut pieces in a bowl of cold water to prevent browning.
- In a large pot, bring water to a boil. Add sweet potato cubes and cook until just tender when pierced with a fork, about 10-15 minutes. Don’t overcook as they’ll continue to soften during processing.
- While potatoes are cooking, add 3 quarts of water to your pressure canner and place the rack in the bottom. Begin heating the water.
- Using a canning funnel, pack the hot sweet potatoes into hot jars, leaving 1-inch headspace. Don’t mash or compress the potatoes.
- If desired, add 1 teaspoon of canning salt per quart jar (or ½ teaspoon per pint).
- Carefully pour clean, boiling water over the potatoes, maintaining 1-inch headspace. The water should just cover the potatoes.
- Remove air bubbles by sliding a plastic spatula or bubble remover tool between the potatoes and jar. Add more water if needed after removing bubbles.
- Clean jar rims thoroughly with a damp paper towel. Center lids on jars and apply bands until fingertip-tight – don’t overtighten.
- Place jars in pressure canner. Lock lid and bring to a boil over high heat. Let steam vent for 10 minutes, then add weight or close petcock. Process pints for 65 minutes or quarts for 90 minutes at 11 pounds pressure (adjust for altitude).
- When processing is complete, turn off heat and let canner depressurize naturally. Don’t force cool the canner.
- Once pressure gauge reads zero, wait 5 minutes, then carefully remove canner lid. Let jars sit in canner for 10 minutes before removing.
- Remove jars and place on a towel-lined counter away from drafts. Let cool undisturbed for 12-24 hours.
- Check seals, remove bands, label jars with date, and store in a cool, dark place.
Disclaimer: Some images in this content were created/edited with the help of AI.
Read Next
- 15 Canning Mistakes You Can’t Afford to Make
- Water Bath vs. Pressure Canning: Choosing the Right Method for Every Recipe
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.