how to can carrots
We received a 40 pound bag of carrots. Since this is above what we normally eat in a month or year), we needed to do something with them. So we decided we need to can carrots.
We tried a couple different methods to cut the carrots into slices and found using a mandolin made them a thicker chunky carrot like we wanted. We also made sticks as well. If you don’t have either, cut them by hand. Choose which works for you.
Forty pounds of carrots makes 44 pints. We also shredded 20 cups and froze them to use in cakes, cupcakes and muffins.
These work great when we make a roast too. We just dump a jar (or 2) in and we have fresh carrots with our meal!
Cleaned and Peeled Carrots
Boil the jar lids to sterilize (until the water boils).
Peel the carrots.
Cube, slice or leave the carrots whole (as long as they will fit in the jar!)
Fill the jars with carrots below the neck of the jar.
Fill the jar with hot water up to the neck of the jar, leaving a 1 inch space between the water and lid.
Place the lid and ring on the jar and tighten.
Place the jars in the pressure cooker (about 10 pints fit in my pressure cooker you can double stack if you have a second rack, making it 20 pints in a tall canner that you can can at one time)
Ensure to put the pressure regulator on the pressure cooker to allow pressure to build.
Let pressure build to 10 pounds.
Once pressure is at 10 pounds, set a timer and allow to maintain this pressure for 35-40 minutes (we did 35 minutes).
Turn off the heat.
Wait for the pressure to go to zero.
Remove the jars and place on the counter to cool.