Keep a stock of canned candied yams to serve any time, any season.
Candied yams are a yummy side dish that we often associate with major holidays. Why stop the enjoyment? Can a stash of candied yams and enjoy them with meals any day or time or the year. It really isn't that difficult to do right on top of your stove. If you have a canning machine, that means you're already into canning. Regardless of your canning technique, candied yams make for a great side dish, an "on-call" ingredient for pies and a sweet southern topping for ice cream and other desserts.
Instructions
1. Select your yams carefully for canning. Resist the temptation to purchase large yams. Opt for yams that are medium in size and those with a rich and dark colored skin. Use garden-grown yams that are no more than 2 months in age for canning.
2. Clean the jars you will use for your candied yams. Make sure the jars are appropriately sterilized by washing them in very hot water or running them through your dishwasher. Do not use strong cleansers such as bleach or ammonia, as traces could contaminate the food and pose consumption hazards. Stick to hot water and a mild detergent soap. Use tongs to remove the jars from the hot water. Be sure to clean the lids for the jars and the rims of the jars thoroughly.
3. Rinse the jars and lids several times and allow them to dry thoroughly after rinsing to make sure that all traces of soap have been removed.
4. Peel the yams completely so that the fruit shows with no traces of the skin. Boil the yams in a large pot, making sure that they are covered over their tops with water. Boil the yams for about 15 to 20 minutes, which is all it takes to get them soft and ready for canning.
5. Cube the yams into chunks, 1 to 2 inches in size. Alternatively, slice the yams into long wedges that are no more than 1 inch wide. Avoid small chunks or slices so that the yams will maintain a solid shape. If you make the slices or cubes too narrow, the consistency will be more like a puree versus chunks or slices.
6. Make a simple syrup to "candy" the yams and fill the jar. Use a ratio of two cups of hot water for each one cup of sugar for medium-weight syrup. Lessen the ratio of water to sugar for heavier syrup. Add additional flavorings such as vanilla, cinnamon and nutmeg to suit your tastes. You could also consider a dash of rum or brandy. Taste the syrup to confirm your satisfaction with the sweetness and flavors before adding it to the yams in the canning jars. Make sure that it is not too sweet; you can always add additional sugar or spices later.
7. Follow the instructions for your canning pot if you are using one. Otherwise, if you are canning your yams manually, tightly screw the lids on each jar before removing the jar from the holding pot. Place the jars on a towel or rack to cool. Allow the jars to cool to room temperature. Store your canned candied yams in a pantry for enjoyment and to use as a "star" side dish to accompany upcoming poultry and pork dishes.
Tags: candied yams, side dish, sure that, Boil yams, canned candied