"David Hare-Scott" wrote in message
...
terryc wrote:
On Thu, 20 May 2010 07:17:55 -0500, basilisk wrote:

We eat what we can and what we can't we can.

Translated to Australian, that means preserve in preserving jars.

I am very familiar with preserving fruit of many kinds but how do you do
sweet potato?

David

my fowler's vacola book doesn't even mention sweet potato (possibly not a
good sign - they oxidise horribly after peeling for one thing...)

in general, it claims solid root veg should be prepared as usual, then
blanched, then put in the jars with brine (rings & lids on, etc etc) held at
a boil in the pot for 1/2 hour, then cooled down & so forth, & then
re-sterilised 48 hours later, & THEN boiled for 10 minutes before serving
(they need all the boiling as veg has very little acid to help with their
preservation, such as fruits generally have). my thinking is that after all
this, your veg will be so disgusting you'd wish you'd not bothered :-)

imo fowlers is great for fruit, but i just wouldn't do the above to innocent
sweet potatoes. but if you have lots of them & lots of time, it might be
worth the experiment...

for freezing, i'd try preparing then blanching them before freezing, & see
how that goes. another one to try might be keeping them in boxes of slightly
damp sand in a cool spot, & see how _that_ goes.
kylie