Sweet potatoes are a favorite fall vegetable packed with lots of nutrition. While they can be stored a room temperature, they can also be preserved for easy meal preparation later.
Sweet potatoes should be cured for at least a week to within two months after harvest. Can sweet potatoes in chunks. Do not pureé or mash the potatoes. They must be pre-cooked until partially soft prior to canning. Pressure canning is the only processing method for a safe product.
Freezing is another option. Cook until almost tender, then cool. Peel and cut into halves, slices or mash. To prevent color changes, dip them in a lemon juice solution. Fill freezer containers leaving 1/2-inch headspace fore expansion.
See Preserving Vegetables for complete instructions for canning and freezing.
Are you growing your own sweet potatoes? Learn about harvesting and curing from K-State Research and Extension Horticulture.
