Canning food has been a long trend for as long as we can remember. People have always been a fan of canned fruits, vegetables, and other edible items. But can you preserve sweet potatoes in a can too? Let's find out!\n\n\n\nCan you can sweet potatoes?\n\n\n\nEssentially, yes, you can. Canning these foods are as simple, easy, and legitimate as canning any other edible item. However, these vegetables have their separate way to be preserved, and this process must be completed under careful supervision to avoid blunder and end up ruining your vegetables.\n\n\n\nWhy you should can a sweet potato?\n\n\n\nI know I said canning had been a popular trend over the years, but you must be thinking why. Even if you don't, here are some significant reasons and benefits of canning these food items that you should know.\n\n\n\n\n\n\n\nNutrition\n\n\n\nGenerally, canning food items preserve nutritional value from minerals to fat-soluble vitamins to protein, carbohydrates, and fats.\n\n\n\nPreserved versions of these vegetables have a low sodium content and an even smaller quantity of cholesterol and saturated fat. Plus, these canned vegetables are a great source of vitamin A, C, dietary fiber, and manganese. Thus canned sweet potatoes are good nutritious food.\n\n\n\nConvenience\n\n\n\nUsing canned and preserved food items is an excellent way to incorporate them into your diet routine. They are much less effort, much more convenient, and much easier on the pocket. canning sweet potatoes save you the convenience of better storage while preserving the taste.\n\n\n\nIncreased shelf life\n\n\n\nIf you don't think you're going to be using all the vegetables in the house quick enough to save them from rotting and ruining, can they. Canning increases the shelf life of these vegetables and makes sure they stay just as fresh for an extended period.\n\n\n\nHow to can sweet potatoes?\n\n\n\nMethod 1-Peel, dice, juice\n\n\n\nThis method involves three necessary steps. First, peel the produce and rinse them under cold water. You can use a potato peeler, knives, or other tools that you find fast and convenient.\n\n\n\nNext, cut the peeled and rinsed vegetables into small cubes. Make sure that these cubes are no bigger or smaller than an inch. The reason for this is that bigger cubes are harder to stuff into cans, and smaller ones have more density, so they are harder to preserve.\n\n\n\nPrepare appropriately-sized cans that have no cracks or bulges whatsoever. Preparation is an essential step because, if not done right, bacteria can enter and grow inside the jar and ruin your food. To avoid this hazard, make sure you wash and sanitize all the canning jars before using them. Once you do this, start adding your potato cubes into the jars and make sure to leave a one-inch headspace on the top.\n\n\n\nYou always need a liquid to preserve these food items in and, in this particular procedure, this liquid is a syrup made of equal parts of sugar and water. Bring this liquid to a boil and add it to the jars. Doing this releases the bubbles inside the jar.\n\n\n\nNo add lids and rings to your containers and pressure-can them under 10 pounds for approximately 90 minutes. You must understand and remember that before you remove the top, the pressure valve should drop on the canner to avoid explosions. Now, cover a hard surface with a towel and move the hot jars onto it.\n\n\n\nMethod 2- Prepare, pack, water\n\n\n\nThe difference between this method and the top one is that you leave the skin on in this one. Doing this helps prolong the process of discoloration and is much convenient because it saves the peeling time.\n\n\n\nBoil the vegetables from 10 to 20 minutes and make sure that they are nice and soft. Remove the boiled potatoes and allow them to cool. Now slide the skins off the vegetables or use a knife or peeler.\n\n\n\nCut these peeled potatoes into cubes and add them into the prepared, clean jars. Now, pour some boiling water over the top, but make sure you don't fill up the headspace. Use a knife to move around the jar gently. Then, release all the air bubbles that might have inside.\n\n\n\nPut on the jar's lids and make sure they are nice and tight. Process these jars for 90 minutes at approximately 10 pounds of pressure in the canner. Once you do this, allow the jars to cool for 24 hours and then check their lids. If the central button is down, it means the sealing of the jars was successful.\n\n\n\nMethod 3- Prep, pack, sugarcoat\n\n\n\nThis method is quite similar to the above-mentioned one. The only difference is that if you don't want to use boiling water, you can use hot syrup and pour it on top instead. This syrup consists of equal parts of water and sugar. If not, you can also use a brown sugar syrup made of one part water and two parts brown sugar. The rest of the canning process remains the same as the others.\n\n\n\nHow long can you preserve sweet potatoes?\n\n\n\nWhile fresh produce can last 3 to 5 weeks, preserved ones have a good shelf life of approximately a year. As mentioned above, sealing and canning food items helps increase their shelf life and makes them stay fresh for longer.\n\n\n\nAre preserved sweet potatoes equivalent to fresh ones?\n\n\n\nFive to eight canned sweet potatoes can be approximately the same as four to five fresh ones. \n\n\n\nIn terms of taste, the canned version tastes and feels like boiled fresh sweet potatoes. These different types of sweet potatoes are not very inconsistent in terms of taste and texture, but they are not similar to baked versions either.\n\n\n\nHow to serve and cook canned sweet potatoes?\n\n\n\nMashed\n\n\n\nMaking mashed potatoes out of canned ones is the best and the most basic way to serve them. Start by draining the vegetables and keeping the liquid aside for later. Use a fork or a potato masher to mash the vegetables thoroughly. Remember that they are already pretty soft, so you don't have to apply a lot of force.\n\n\n\nNext, mix in whatever amendments you want to add, such as sour cream, butter, seasoning, etc. Once you do this, throw it into the microwave for 2 to 4 minutes and serve it hot!\n\n\n\nSoups\n\n\n\nYou can use the liquid that you stored earlier to add to soups. This liquid is enough to add a hint of sweet potato flavor into the soup without overwhelmingly dominating the taste. If you are trying to create and formulate a sweet potato soup, you can add as much as you'd like.\n\n\n\nFilling for pie\n\n\n\nDrain and mash these food items as you would normally. You can now incorporate this form of potatoes in whichever pie recipe you like.\n\n\n\nChips and dip\n\n\n\nTake out as many of these potato pieces as you need, drain them well, add them to a powerful food processor. Blend until the consistency is thin enough to be used as a dip. Now, add whatever seasonings and amendments you want to add inside the processor and blend once again. After 30 to 40 seconds, remove the final product from the processor and enjoy your evening snacks.\n\n\n\nCasserole\n\n\n\nMash the amount of these preserved vegetables that you think you'll need and preheat the oven in the meantime. Add butter, sugar, milk, eggs, and vanilla extract and stir nicely. Pour this mixture into a baking dish and spread it out evenly.\n\n\n\nMix chopped pecans, flour, brown sugar, and melted butter in a separate bowl and use a fork or any other tool to break down the mixture into small crumbs. Sprinkle these crumbs all over the potato mixture in the baking dish.\n\n\n\nWithout covering the dish, bake it for about 30 to 40 minutes until the top crumbs are golden brown. Let the hot casserole sit on the counter for 20 minutes and then dig in!\n\n\n\nSome things to remember about canning\n\n\n\nNot always as nutritious\n\n\n\nOnly canned food items without any additives and syrups are equally healthy as fresh food items. If you've used salt, sugar, or sugar syrup for preservation purposes, the vegetables are not similarly healthy anymore.\n\n\n\nChoose the right cans\n\n\n\nAvoid using cans, jars, and containers with dents, bumps, cracks, bulges, leaks, or any other imperfection in their lid or body. Using such containers increases the risk of bacteria buildup and makes your canned food dangerous to eat. This problem is more common in home-canned goods instead of commercially canned food.\n\n\n\nLemon or orange juice\n\n\n\nIncluding an acidic ingredient in the canned food helps avoid discoloration and makes its shelf life even longer.\n\n\n\nConclusion\n\n\n\nCanned sweet potatoes might sound less tasty but they are not. Similarly, Canning sweet potatoes might sound tricky, but it is not! It is a rather simple process that does not take a lot of time, money, or effort. What's more, once you successfully and adequately preserve these food items, you can give them in a bundle of different ways and create delicious recipes in no time.\n\n\n\nIf you have some of these vegetables lying around the kitchen, can them up before they spoil and enjoy the deliciousness for up to a year!