Canning Carrots Recipe
How to can carrots and have them on hand when you need them. Great for adding into your roast, soups, cakes and muffins.
Servings: 7 quarts
Equipment
Ingredients
- clean washed and peeled carrots
- water
- salt
Instructions
- Place water in pressure canner and heat
- 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. (1" headspace)
- Fill the jar with hot water up to the neck of the jar, leaving a 1 inch head space between the water and lid.
- Wipe jar rim with clean wet towel.
- Place the lid and band on the jar and finger tighten.
- Place the jars in the pressure cooker
- Add at least 2 inches of water into canner. Water should be same temp as jars.
- Close the pressure canner and allow the canner to vent steam for 10 minutes and then put weighted gauge on canner.
- 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 25 minutes for pints, 30 minutes for quarts.
- When done, turn off the heat and wait for the pressure to go to zero.
- Carefully remove the top of the canner, not tipping towards you, tip away. There will be steam and hot water dripping.
- Allow the jars to sit in the canner 5 minutes before removing.
- Remove the jars and place on the counter to cool. (we place a towel down on the counter.
- Cover the jars with a towel to allow them to cool slowly and prevent jars coming in contact with sudden change in temp.
- Remove the bands after 12 hours and check to ensure jars have sealed.
- Label and date the jars.