1 no ingredients
Directions
Potatoes, Sweet--Pieces or Whole
It is not recommended to dry pack sweet potatoes.
Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 17 to 25 quarts--an average of 2-
1/2 pounds per quart.
Quality: Choose small to medium-sized potatoes. They should be mature
and not too fibrous. Can within 1 to
2 months after harvest.
Procedure: Wash potatoes and boil or steam until partially soft (15
to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that
pieces are uniform in size. Caution: Do not mash or puree pieces.
Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to
the jar, if desired. Cover with your choice of fresh boiling water or
syrup, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 and
Table 2.
Table 1. Recommended process time for Sweet Potatoes in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Sweet Potatoes in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Potatoes (Sweet~ Pieces Or Whole) Recipe brought to you by Recipe Ideas
Categories: Canning; Pie; Potato; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into history, certainly as far back as the ancient Egyptians, and possibly even further than that. However, in the main part, these early cook books were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Moving on, we find some books dating from the 14th Century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the indian curry that is served today, but instead recipes for the types of meals served to the rich and powerful of those days. During the next few hundred years, the powerful and rich strove to serve the most exotic banquets, and consequentially cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes of the day. By the advent of the 1900s, cookbooks are greatly in demand mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Canning Potatoes (Sweet~ Pieces Or Whole) recipe.
