Wash sweetpotatoes. Sort for size. Boil or steam until partially soft
(20 to 30 minutes). Skin. Cut in pieces if large.
_In glass jars._—Pack hot sweetpotatoes 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° F.)—
Pint jars 65 minutes
Quart jars 95 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot sweetpotatoes tightly to top of can, pressing
gently to fill spaces. Add no salt or liquid. Exhaust to 170° F. (about
10 minutes) and seal cans. Process in pressure canner at 10 pounds
pressure (240° F.)—
No. 2 cans 80 minutes
No. 2½ cans 95 minutes