I canned sweet potatoes yesterday following the USDA guidelines with 1 inch headspace. When I pulled them from the canner, they still had that headspace. As they sat, I’m assuming the potatoes absorbed the liquid as there wasn’t any on the counter. The ones on the left were quartered and canned in a medium syrup (no salt). The ones on the right were halved and canned in a light syrup (no salt).
Other than cooking the potatoes more (I’m worried they’d turn too mushy to can) prior to canning, is there anyway to avoid the headspace issue? I tried a can that failed to seal yesterday and while they were very soft. They were not complete mush (I was surprised). I know they are safe to eat. It’s more of an issue of me wanting a perfect looking jar. Also, I assume adding the salt would only increase water absorbtion of the potatoes, but maybe I’m wrong. I don’t add salt because it is healthier. I’m just looking for suggestions. Thanks!
by Jules4326
5 Comments
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I have heard soaking your potatoes beforehand helps by allowing the potatoes to absorb moisture before canning.
didn’t see the subreddit name and pic didn’t load so I thought you just couldn’t stop being in a bad mood every time you have yams
The headspace is fine. Things contract when they’re cold. Headspace will always increase once they’re cool. My jellies always start with 1/4” headspace and cool to the very bottom line on the jars.
You Sweets and beautiful and yes, headspace is a challenge. Last week I just finished up 300 lbs and the headspace is interesting. Nothing at wrong. Been canning Sweets every year for the last 10 and we find they are good to eat.
Note: I follow the same guidelines and do mine in water with a touch of salt. Makes it easy to either go sweet or savory.