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IDigMyGarden Forums > Recipes and Food Preservation | |
Canning sweet potatoes
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#1 |
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Member
Join Date: May 2011
USDA Zone: 7b
Posts: 70
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I have A LOT of sweet potatoes and I was wondering if I can use a water bath to can the mashed sweet potatoes or do I have to do it in a pressure cooker?
Thanks |
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#2 |
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Member
Join Date: Feb 2012
Location: Calhoun, Georgia
USDA Zone: 7a
Posts: 60
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They must be pressure canned or you risk food poisoning. I've read some on this and also know that you can't safely canned mashed or large chunks of sweet potatoes. Jackie Clay of Backwoods Home Magazine has canned them and you can search for her advice on this.
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#3 | |
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Banned
Join Date: Jan 2011
USDA Zone: 5a
Posts: 1,860
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Quote:
http://nchfp.uga.edu/how/can_04/potato_sweet.html |
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#4 |
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Senior Member
Join Date: Feb 2008
USDA Zone: 7a
Posts: 13,026
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Room to Grow, they also store wonderfully and will get sweeter over time.
If you don't want to store or pressure can them, you can bake them in big batches, scoop out the pulp and freeze it. http://www.lsuagcenter.com/en/crops_...t+potatoes.htm
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#5 |
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Senior Member
Join Date: Feb 2012
USDA Zone: 7b
Posts: 318
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lot's of sweet potatoes this time of the year?
![]() this is my 1st attemt and mine are plants maybe 10-15 inches long did I do anything completely wrong? since on the topic IF mine produce well can I make mashed potato and then dehydrate? my freezer space is very limited |
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#6 |
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Member
Join Date: May 2011
USDA Zone: 7b
Posts: 70
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thanks everyone
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#7 |
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Senior Member
Join Date: Jan 2010
Location: Northwest Arkansas
USDA Zone: 6b
Posts: 2,427
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You won't go wrong with canning them. Lots of different recipes! I use them for ingredients in soup, bread, and just eating. But absolutely! PRESSURE can them.
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#8 |
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Senior Member
Join Date: Jul 2011
Location: central ohio
USDA Zone: 5b
Posts: 248
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You must pressure can sweet potatoes as they are low acid. And if you can them it must be in cut up chunks, not mash or puree as the latter is too dense to insure proper heat penetration for killing pathogens. You can freeze mash or puree for sweet potatoes, pumpkin, winter squash very well, in quantities needed for your recipes. I use frozen puree for pies, muffins, breads, cakes, etc. You can also blanch and dehydrate small cubes of sweet potatoes. The easiest method is to cure them, in moderate temp and high humidity for a couple of weeks and then put them into cold storage (root cellaring) and eat them "fresh" until you finish with them.
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#9 |
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Senior Member
Join Date: Oct 2007
Location: zone 9 cajun country south central Louisiana
USDA Zone: No zone info
Posts: 4,579
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i bake them skin on them let them cool put them in zip lock bags then freez leave the pealing on and when u defrost them they taste just like u just baked them so yummy and not watered or surgered liked canned ones give it a try i promice once u do u will use this method
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#10 |
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Senior Member
Join Date: Feb 2012
Location: In the boonies of Missouri
USDA Zone: 6b
Posts: 174
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thats a good ideal brenda im gonna have to try that !
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I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them.
