Candied Sweet Potatoes - Pressure Cooker
6 lbs sweet potatoes
3 medium oranges
3/4 cup packed brown sugar
1/2 cup honey
Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash potatoes with brush. Boil potatoes in water to cover until skins come off easily (about 20 minutes). While potatoes cook, prepare orange sauce. Wash oranges.
Grate 4 tsp of peel and set aside. Juice oranges; add water to make 1¼ cups. In saucepan, combine orange-juice mixture, brown sugar and honey. Stirring constantly, bring to a boil over medium-high heat. Stir until sugar dissolves. Cover; keep hot. Immerse cooked potatoes in cold water. Remove skins. Cut potatoes into 3 x 2" strips. Pack into hot jar, leaving 1" head space. Sprinkle grated orange peel over potatoes in each jar. Pour 1/3 cup hot syrup into pints or 3/4 cup into quarts.
Wipe rim of jars with a clean damp cloth. Attach lid. Place in basket/rack in NESCO® Electric Pressure Cooker/Canner. Process at 10 lbs pressure. Pints: 65 minutes; quarts: 90 minutes. Add 1½ to 1¾ qt. water in canner. Add an extra pint of water if processing at less than full capacity. Remove from heat and LET COOL NORMALLY until steam no longer comes from the vent when regulator is nudged.
When ready to use, heat 30 minutes in a covered casserole.