I highly recommend using a syrup mixture for the best flavor. You can preserve sweet potatoes in plain water or a syrup made from sugar, honey, or maple syrup. The best way to cure sweet potatoes is to lay them out in a single layer in shallow boxes, cover them with burlap or towels, and place them in a warm and humid location with good airflow, between 80 and 85˚F, and 90% humidity for at least 2 weeks. Curing is the process of holding the sweet potatoes in a warm and humid location for a period of time to let the roots convert starch into sugar to improve the texture and sweeten the flavor. However, if you grow your own sweet potatoes or buy freshly harvested roots from a local grower, you’ll need to cure them before canning. If you are stocking up on sweet potatoes from the market or grocery store, they have already been cured and are ready to use. Plan on using your sweet potatoes mashed, pureed, or blended into soups or baked goods. Instead, the preserving process will make them soft. Unlike pressure canning regular potatoes, sweet potatoes will not remain firm after processing. Here are more tips for pressure canning sweet potatoes: Understand that Canned Sweet Potatoes are Soft Plan on about 1 1/4 pounds of sweet potatoes per pint jar and 2 1/2 pounds per quart jar, depending on the size of your pieces. Other trusted pressure canner brands include Mirro and All-American. A pressure canner provides a high amount of heat necessary to kill bacteria that can cause botulism. Sweet potatoes are a low-acid food that can be home canned safely using a pressure canner. Simply remove the sprouts and cook them up in your favorite recipes.īut if you find you have an abundance of sweet potatoes still in storage, there are two ways to save them at this point, freezing or pressure canning. Once this happens, you’ll need to use them quickly. The sweet potatoes will begin to soften and sprout once dormancy breaks. But I have learned over the years that it is a good idea to have a backup method for preserving the roots if the curing or storage conditions are off or if I have some leftover once the weather warms in spring. Sweet potatoes can last up to eight months if cured and stored properly. However, I do stock up at the fall farmers’ markets and store them in our unheated basement over winter. We don’t have the space, the warmth, or the full sun the plants require to thrive. From gardening to storage to crafts, JarBox’s strong quality construction is perfect for an endless variety of uses.Sweet potatoes are not a crop that we can grow in abundance in our garden every year. Our customers continue to surprise us with their creative uses for JarBox. They are dishwasher safe-and can even be hosed out if you wish. Not only does the JarBox system lock out pests, the shells themselves can be cleaned when necessary. This ability helps ensure the safety of your glass jars. When locked together, the entire stack of JarBoxes functions as one whole. Each JarBox locks into the one above it and below it, increasing strength and structural integrity. JarBoxes are designed to be stacked atop one another. They can be opened by placing your fingers between the shells at the far corners and sliding forward while lifting gently. The two shells of the JarBox snap tightly together, protecting your canning investment. Pint-jar sizes are 18¼” x 13″ x 2¾” and are designed to fit smaller jars well. Large enough to hold each jar separate from its neighbors to prevent breakage, and small enough to be easy, whether regular or wide-mouth jars. The individual shells may also be used separately as trays for jars. The two shells snap firmly together, encasing their contents safely. JarBox is a pair of rigid plastic shells molded to safely nestle one dozen (12) canning jars, available in quart and pint sizes. It’s the last storage and protection your jars will ever need. JarBox is protective, stackable, and versatile storage for your canning jars.
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