46 The Sweet Potato 



making them a uniform size so that the entire cooking 

 will be thoroughly done at the same time. I cook in 

 a copper kettle using steam, withoilt any water as the 

 steam makes enough moisture. After the potatoes are 

 thoroughly cooked I remove them from the kettle and 

 pack them in cans, filling the can full of soft cooked 

 potatoes, then I cap and cook the potatoes one hour at 

 260 dgrees of heat, then remove the potatoes from 

 cooker immediately and let them cool. If you will 

 carry out this method your potatoes will keep all O.K., 

 but do not let your potatoes remain out too long from 

 the first cooking in the kettles until you cook them the 

 second time — not over one hour." 



Other canning recipes with steam pressure canning 

 machines and tin cans are : ^ 



Eecipe No. 1. — ^Boil or steam potatoes until three-fourths 

 done; peel and pack dry into No. 3 cans, being sure to get 

 full pack, then seal. Exhaust 8 to 10 minutes at boiling tem- 

 perature and tip. Cook or process these cans YO minutes at 

 10 pounds pressure. 



Eecipe No. 2. — Cook potatoes until thoroughly done ; 

 skin and mash with an ordinary masher. Pkck solidly into ■ 

 cans and finish as in recipe No. 1. If No. 2 cans are used 

 for the mashed potatoes, they should be cooked 55 minutes 

 instead of 70 minutes. 



Canning with glass jars and hot water is not so 

 satisfactory as when steam canning facilities are avail- 

 able. 



DOMESTIC COOKING OF SWEET POTATOES 



It is thought by many that sweet potatoes are at their 



best when prepared in the simplest way, that is, cooked 



1 Miss Cornelia Simpson, canning specialist, Tex, A. & M. Coll. 



