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Sweet Potatoes, Wet Pack
Wash sweet potatoes. Sort for size. Boil or steam just until skins slip easily. Skin and cut in pieces. In glass jars: Pack hot sweet potatoes to 1 inch of top. Add 1/2 traspoon salt to pints, ! teaspoon to quarts. Cover with soiling water or medium Syrup, leaViilJf 1 inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240 degrees F). Pint jars -.55 minutes; Quart jars - 90 minutes. As soon as you remove jars from canner, complete seals if necessary.
Freezing Sweet Potatoes
Select sweet potatoes that have been cured. Sort according to size and wash. Cook until almost tender in water, in steam, in pressure cooker or in the oven. Cool at room temperature. Peel potatoes; cut in halves, slices, or mash. If desired, to prevent darkening dip whole sweet potatoes or slices for five seconds in a solution of one tablespoon citric acid or 1/2 cup lemon juice to one quart of water. To keep mashed potatoes from darkening, mix two tablespoons orange or lemon juice with each quart of mashed potatoes. Pack into containers; leaving 1/2 inch head space. Seal and freeze.
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