How to Can Sweet Potatoes
Sweet potatoes cubed and preserved by pressure canning.
The Short Answer
Sweet potatoes must be pressure canned in cubes. Process pints for 65 minutes and quarts for 90 minutes. Do not puree.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Sweet Potatoes
Cubed only. Boil 20 minutes before packing.
Headspace: 1 inch
Step-by-Step: Canning Sweet Potatoes
- Wash, peel, cut into 1-inch cubes.
- Boil 20 minutes.
- Pack hot cubes into jars. Cover with boiling water or light syrup.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
After opening, cubes mash in seconds for pies, casseroles, and baby food. Can cubes for safety, use however you like after opening.
Safety Notes
Important: Cubes only. No puree or mash. Same rule as potatoes and squash.
The Bottom Line
Sweet Potatoes must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Too dense for safe heat penetration. Can cubes, mash after opening.