Canning Candied Sweet Potatoes
- Number of Servings: 12
Ingredients
2 tsp Cinnamon, ground 1 tsp Nutmeg, ground 1 tsp Vanilla Extract 1/2 cup Lemon juice 2 cup Orange Juice 4 large Raw Sweet Potato 2 tbsp Molassas - tbsp 2 cups Sugar in the Raw (Turbinado Sugar)
Wash potatoes. Leave skins on.
Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once.
Let cool until you can safely handle them.
Peel; save peels for goats and chickens
Chop into roughly 1 inch cubes.
Pack into pint jars
Leave 1 inch head space
Mix all other ingredients in sauce pan to boiling, lower heat to simmer. Pour over sweet potatoes in jars leaving 1 inch head space. cleane rims, add lids and rings. Place sealed jars in pressure canner with 3-4 quarts of water. Allow steam to vent for 10 minutes, then close vent. Heat until reaching 11 pounds of pressure, then process pints for 65 minutes and quarts for 90 minutes. Should make about 6 pints.
Serving Size: half pint
Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once.
Let cool until you can safely handle them.
Peel; save peels for goats and chickens
Chop into roughly 1 inch cubes.
Pack into pint jars
Leave 1 inch head space
Mix all other ingredients in sauce pan to boiling, lower heat to simmer. Pour over sweet potatoes in jars leaving 1 inch head space. cleane rims, add lids and rings. Place sealed jars in pressure canner with 3-4 quarts of water. Allow steam to vent for 10 minutes, then close vent. Heat until reaching 11 pounds of pressure, then process pints for 65 minutes and quarts for 90 minutes. Should make about 6 pints.
Serving Size: half pint
Nutritional Info Amount Per Serving
- Calories: 333.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 75.9 mg
- Total Carbs: 81.2 g
- Dietary Fiber: 7.0 g
- Protein: 4.4 g
Member Reviews