On 2004-11-21, Melba's Jammin' > wrote:
> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?

One word ....GARNET!

nb

notbob > wrote in news:q6god.82115$5K2.32203@attbi_s03:

> On 2004-11-21, Melba's Jammin' > wrote:
>> So, how do I choose one that's not got black under the skin or somewhere
>> in the middle of it?
>
> One word ....GARNET!
>
> nb
>

Those are the BEST! I get them whenever I can.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, "Dwayne"
> wrote:

> I cut the ends of my sweet potatoes, scrub the rest, coat them in olive
> oil
> (any cooking oil will do), roll them in tin foil, and put them in the
> oven
> at 350 for about an hour.
>
> I raise my own, here in zone 5. Very easy to do. I raise my own slips
> in
> the house and plant them the end of May. I dig the crop in Sept before
> the
> first frost. I give away the big ones and eat the smaller ones.
> Everyone
> who raises them knows that the smaller ones have the best flavor.
>
> They have to be cured properly after harvesting. Curing makes the starch
> turn into sugar, making them sweet enough to eat without adding brown
> sugar.
> Coating them in oil and wrapping in tin foil keeps the moisture inside,
> so
> we don't have to put butter on them. (I am diabetic and that is a life
> saver for me).
>
> I just canned my first 14 pints the other day, after cooking, mashing
> adding Splenda, cinnamon, and nutmeg. It tasted very good going into
> the jars, I hope it tastes as well at serving time.
> Have fun and enjoy. Dwayne

Dwayne, I can't tell from your words if this is the first time ever
you've canned them, or if this is the year's first batch. Regardless,
the recommendations for canning caution _against_ mashing before canning
(you used a steam pressure canner, right?). It has to do with density
of the low-acid product and heat penetration.

Here's the poop on canning sweet potatoes - chunks:
< http://www.uga.edu/nchfp/how/can_04/potato_sweet.html>

The National Center for Home Food Preservation is housed at the U of
Georgia and is currently the only place research is happening on behalf
of the USDA for its home food preserving guidelines. Good folks there,
and their website is a gem. If you haven't already done so, have a
look. I like that its search features will also allow you to search
only University sites.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, "Dwayne"
> wrote:

> I cut the ends of my sweet potatoes, scrub the rest, coat them in olive
> oil
> (any cooking oil will do), roll them in tin foil, and put them in the
> oven
> at 350 for about an hour.
>
> I raise my own, here in zone 5. Very easy to do. I raise my own slips
> in
> the house and plant them the end of May. I dig the crop in Sept before
> the
> first frost. I give away the big ones and eat the smaller ones.
> Everyone
> who raises them knows that the smaller ones have the best flavor.
>
> They have to be cured properly after harvesting. Curing makes the starch
> turn into sugar, making them sweet enough to eat without adding brown
> sugar.
> Coating them in oil and wrapping in tin foil keeps the moisture inside,
> so
> we don't have to put butter on them. (I am diabetic and that is a life
> saver for me).
>
> I just canned my first 14 pints the other day, after cooking, mashing
> adding Splenda, cinnamon, and nutmeg. It tasted very good going into
> the jars, I hope it tastes as well at serving time.
> Have fun and enjoy. Dwayne

Dwayne, I can't tell from your words if this is the first time ever
you've canned them, or if this is the year's first batch. Regardless,
the recommendations for canning caution _against_ mashing before canning
(you used a steam pressure canner, right?). It has to do with density
of the low-acid product and heat penetration.

Here's the poop on canning sweet potatoes - chunks:
< http://www.uga.edu/nchfp/how/can_04/potato_sweet.html>

The National Center for Home Food Preservation is housed at the U of
Georgia and is currently the only place research is happening on behalf
of the USDA for its home food preserving guidelines. Good folks there,
and their website is a gem. If you haven't already done so, have a
look. I like that its search features will also allow you to search
only University sites.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

On Mon, 22 Nov 2004 04:27:40 GMT, "Dwayne" > wrote:

>They have to be cured properly after harvesting. Curing makes the starch
>turn into sugar, making them sweet enough to eat without adding brown sugar.

Is there any way to further cure at home sweet potatoes bought from
the supermarket?

I've had a heck of a time finding truly sweet ones over the last few
years or so and always have to add brown sugar or honey. They used to
exude a sticky brown surgary substance when baked. Nowdays, they
rarely do.

_jed

On Mon, 22 Nov 2004 04:27:40 GMT, "Dwayne" > wrote:

>They have to be cured properly after harvesting. Curing makes the starch
>turn into sugar, making them sweet enough to eat without adding brown sugar.

Is there any way to further cure at home sweet potatoes bought from
the supermarket?

I've had a heck of a time finding truly sweet ones over the last few
years or so and always have to add brown sugar or honey. They used to
exude a sticky brown surgary substance when baked. Nowdays, they
rarely do.

_jed

Melba's Jammin' wrote:

> > Do you have a toaster oven you'd be willing to use?
>
> No.

I get good results from cooking in microwave, better if you can use a mw
cover dealy with holes. Concentrates the heat/steam. But this results in a
moist, steamy potato as opposed to a roasted carmelized potato. Good stuff
either way.
Edrena

Melba's Jammin' wrote:

> > Do you have a toaster oven you'd be willing to use?
>
> No.

I get good results from cooking in microwave, better if you can use a mw
cover dealy with holes. Concentrates the heat/steam. But this results in a
moist, steamy potato as opposed to a roasted carmelized potato. Good stuff
either way.
Edrena

"Charles Gifford" > wrote in message
k.net...
>
> "Melba's Jammin'" > wrote in message
> ...
> > So, how do I choose one that's not got black under the skin or somewhere
> > in the middle of it?
> >
>
> Most likely an early season sweet potato from your supplier. The first
sweet
> potatoes of the season often have these black spots in them. Later in the
> season they will not be as frequent, if at all.
>
> Charlie

You are welcome.

Charles

"Charles Gifford" > wrote in message
k.net...
>
> "Melba's Jammin'" > wrote in message
> ...
> > So, how do I choose one that's not got black under the skin or somewhere
> > in the middle of it?
> >
>
> Most likely an early season sweet potato from your supplier. The first
sweet
> potatoes of the season often have these black spots in them. Later in the
> season they will not be as frequent, if at all.
>
> Charlie

You are welcome.

Charles

In article >,
Melba's Jammin' > wrote:

> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?

OK, I peeled, chunked, and boiled my sweet potato, then mashed it with
butter and brown sugar -- no problems with black/grey/discolored parts.
I think maybe I was having that because I've always peeled and nuked the
potato in just a little bit of water. That still doesn't explain why or
what it is, but it didn't happen with the one I boiled. Oh, I bought
one o' them garnet ones today. Maybe I'll cook that one on Tuesday to
take with us.

Cranberry sauce: I make mine in the microwave and added a couple
sprinkles of ground clove, ginger, and cinnamon. Very good. Had some
with the last of that blinkin' pork roast I made last week. I think we
had five meals out of that 2-1/2 pound chunk of meat!
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

I don't know. To cure them ideally they are to be placed in a place that is
80 degrees F and 80 to 90 percent humidity for 10 days. Since I cant
duplicate those conditions here, I put them in a ventilated 4 - one gallon
milk carrying container (ventilated or you can lay them out individually on
something). Then I set them in the warmest room in the house (usually my
furnace room) for two weeks.

Never store them in the refrigerator. Temps below 50 degrees will reverse
the process and you can never get them to go back.

Try the smaller ones that are available to you in the store, or try growing
your own. I have raised them on the back porch in a plastic container. I
only got one keeper per container, but they were good eating.

Dwayne

"Jed" > wrote in message
...
> On Mon, 22 Nov 2004 04:27:40 GMT, "Dwayne" > wrote:
>
>>They have to be cured properly after harvesting. Curing makes the starch
>>turn into sugar, making them sweet enough to eat without adding brown
>>sugar.
>
> Is there any way to further cure at home sweet potatoes bought from
> the supermarket?
>
> I've had a heck of a time finding truly sweet ones over the last few
> years or so and always have to add brown sugar or honey. They used to
> exude a sticky brown surgary substance when baked. Nowdays, they
> rarely do.
>
> _jed

I don't know. To cure them ideally they are to be placed in a place that is
80 degrees F and 80 to 90 percent humidity for 10 days. Since I cant
duplicate those conditions here, I put them in a ventilated 4 - one gallon
milk carrying container (ventilated or you can lay them out individually on
something). Then I set them in the warmest room in the house (usually my
furnace room) for two weeks.

Never store them in the refrigerator. Temps below 50 degrees will reverse
the process and you can never get them to go back.

Try the smaller ones that are available to you in the store, or try growing
your own. I have raised them on the back porch in a plastic container. I
only got one keeper per container, but they were good eating.

Dwayne

"Jed" > wrote in message
...
> On Mon, 22 Nov 2004 04:27:40 GMT, "Dwayne" > wrote:
>
>>They have to be cured properly after harvesting. Curing makes the starch
>>turn into sugar, making them sweet enough to eat without adding brown
>>sugar.
>
> Is there any way to further cure at home sweet potatoes bought from
> the supermarket?
>
> I've had a heck of a time finding truly sweet ones over the last few
> years or so and always have to add brown sugar or honey. They used to
> exude a sticky brown surgary substance when baked. Nowdays, they
> rarely do.
>
> _jed

It was my first time ever to can them. I still have more stored in the
basement that I can leave and use or can at a later date (I am running out
of jars). I got the canner as an anniversary present 26 years ago and was
afraid to use it until now. I just followed the instructions that came with
it in 1978.

Thanks for the reference. I printed it for my canning information book.

Dwayne


"Melba's Jammin'" > wrote in message
...
> In article >, "Dwayne"
> > wrote:
>
> Dwayne, I can't tell from your words if this is the first time ever
> you've canned them, or if this is the year's first batch. Regardless,
> the recommendations for canning caution _against_ mashing before canning
> (you used a steam pressure canner, right?). It has to do with density
> of the low-acid product and heat penetration.
>
> Here's the poop on canning sweet potatoes - chunks:
> < http://www.uga.edu/nchfp/how/can_04/potato_sweet.html>
>
> The National Center for Home Food Preservation is housed at the U of
> Georgia and is currently the only place research is happening on behalf
> of the USDA for its home food preserving guidelines. Good folks there,
> and their website is a gem. If you haven't already done so, have a
> look. I like that its search features will also allow you to search
> only University sites.
> --
> -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
> "Peace will come when the power of love overcomes the love of power."
> -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
>

It was my first time ever to can them. I still have more stored in the
basement that I can leave and use or can at a later date (I am running out
of jars). I got the canner as an anniversary present 26 years ago and was
afraid to use it until now. I just followed the instructions that came with
it in 1978.

Thanks for the reference. I printed it for my canning information book.

Dwayne


"Melba's Jammin'" > wrote in message
...
> In article >, "Dwayne"
> > wrote:
>
> Dwayne, I can't tell from your words if this is the first time ever
> you've canned them, or if this is the year's first batch. Regardless,
> the recommendations for canning caution _against_ mashing before canning
> (you used a steam pressure canner, right?). It has to do with density
> of the low-acid product and heat penetration.
>
> Here's the poop on canning sweet potatoes - chunks:
> < http://www.uga.edu/nchfp/how/can_04/potato_sweet.html>
>
> The National Center for Home Food Preservation is housed at the U of
> Georgia and is currently the only place research is happening on behalf
> of the USDA for its home food preserving guidelines. Good folks there,
> and their website is a gem. If you haven't already done so, have a
> look. I like that its search features will also allow you to search
> only University sites.
> --
> -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
> "Peace will come when the power of love overcomes the love of power."
> -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
>