RE: "Chubbs that is a great shot of you and that sinful cake. "

Thanks, Ms Mai! Cake and me go way back! Ha!

I can tomatoes every year because we love them at our house. I purchase them at a huge farm, used to can and freeze a variety of veggies when we had a small veggie garden in the back yard. I enjoy canning so much although it is hard work.

Chubbs, I understand completely, cake and I have been best buddies for a long time too. LOL

Sweet Potatoes are first cooked long enough for the skins to peel off, but still firm. I slice them in to small chunks and pack loosely in jars. Then filled with a light or medium syrup. The jars are pressure canned for 65 minutes for pints, 90 minutes for quarts, at 10# pressure (sea level).

To make a light syrup mix 2-1/4 cups sugar with 5-1/4 cups water. A medium syrup is 3-1/4 cups of sugar to 5 cups water. Heated to dissolve sugar and bring to a boil.

You have to be careful with sweet potatoes because they get soft very easily and could become too heavily packed in the jar if you are not careful. If it is too dense the heat will not penetrate during processing and you could end up with an unsafe product.