Sunday, November 9, 2008
This afternoon I canned 8 pints of sweet potato chunks for Carson. Canning them will save me lots of freezer space and some prep time in the future. I followed the method in my Ball Complete Book of Home Preserving. First I steamed the whole sweet potatoes for 20 minutes, then peeled them and chopped them into chunks. I then filled the pint jars with the sweet potatoes and covered them with fresh boiling water. Into the canner they went to be processed at 10 pounds of pressure for 65 minutes. I'll update later with a picture.