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Selection
Two types of sweet potatoes are available in varying amounts the year round.
Moist sweet potatoes, sometimes called yams, are the most common type. They have orange colored flesh and are very sweet. The true yam is the root of a tropical vine which is not grown commercially in the United States.
Dry sweet potatoes have a pale colored flesh, low in moisture. Their production has dwindled rapidly.
Look for Well shaped, firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay. Because they are more perishable than Irish potatoes, extra care should be used in selecting sweet potatoes.
Avoid: Sweet potatoes with worm holes, cuts, grub injury, or any other defects which penetrate the skin; this causes waste and can readily lead to decay.
Canning Sweet Potatoes. Dry Wash sweet potatoes. Sort for size. Boil or steam until partially soft (20 to 30 minutes). Skin. Cut in pieces if large. In glass jars: Pack hot sweet potatoes tightly to 1 inch of top, pressing gently to fill spaces. Add no salt or liquid. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240 degrees F.) Pint jars - 65 minutes; Quart jars - 95 minutes. As soon as you remove jars from canner, complete seals if necessary.
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