Wash sweetpotatoes. Sort for size. Boil or steam just until skins slip
easily. Skin and cut in pieces.
_In glass jars._—Pack hot sweetpotatoes to 1 inch of top. Add ½ teaspoon
salt to pints; 1 teaspoon to quarts. Cover with boiling water or medium
sirup, leaving 1-inch space at top of jar. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 55 minutes
Quart jars 90 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot sweetpotatoes to ¼ inch of top. Add ½ teaspoon
salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling
water or medium sirup. Exhaust to 170° F. (about 10 minutes) and seal
cans. Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 70 minutes
No. 2½ cans 90 minutes