Wednesday, November 16, 2011
Not so Sweet on the Sweet Potatoes
Then I boiled for 15-20 minutes. This required my two largest pots. 17 pounds is a ton of potatoes!
Next, cool slightly and peel. (Total pain in the neck!!!!) At this point, I had enough half way through and decided that was enough.
Cut into equal size pieces (do not mash!) and place into sterilized jars. I filled six jars with some left-over, so that 17 lb recommendation must have been for teeny-sized cubes.
Add 1 tsp of salt to each jar. Fill with boiling water, leaving 1" headspace.
Process for NINETY MINUTES. Yeah, because I have nothing better to do with my time than stand around the kitchen watching that dial.
I started at about 10:30 in the morning, it was after 3 by the time the pressure canner cooled enough for me to take the jars out.
And THEN I had to go back and tackle the other half of the potatoes. Thankfully, the prep for freezing is the same as canning (boil for 15-20, peel, cube or mash). So I threw them in Ziplocs and popped them in the freezer. That'll be less work for me Thanksgiving morning.
The rest of the sweet potatoes went out in the garage (they need to be kept cool, but not cold. Above 50 degrees is recommended.) Between the canning, freezing, and cold storage, we should be all set for sweet potatoes for a long time.
I will never can them again. What I will do is pop extra in whenever I bake some for dinner, then mash and freeze. Much less work. Did I mention this whole process was a pain? Don't do it.