How to Can Carrots
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 pints 1x
Ingredients
Scale
- 10lbs carrots
- 3 Tablespoons canning salt (can be table salt if not iodized)
- Water
Equipment needed:
Instructions
- Peel carrots, and trim ends
- Slice carrots as desired. I go small sliced for adding to soups, or you may want carrot sticks for adding to roasts.
- Raw pack carrots, by tightly packing into canning jars, leaving 1/2-1 inch of headspace in each jars
- Top half pint jars with 1/4 teaspoon salt, pint jars with 1/2 teaspoon of salt, or quart jars with 1 teaspoon of salt
- Fill with water, leaving 1/2 inch of headspace
- Wipe rims, making sure they are free from debris, and screw down lids and bands
- Prepare pressure canner according to instructions, using cool water (most 16 quart canners need to be filled with 2 quarts of water, and the canning rack)
- Arrange jars inside of canner, so that they are not touching. You should be able to fit 9 pints, or 7 quarts in a standard 16 quart canner
- Lock lid on canner, leaving the steam valve open
- Heat over medium-high heat until a steady stream of steam begins to escape
- Let canner vent steam for 10 minutes
- Close valve, and bring canner to 10 pounds of pressure (at sea level – see your altitude needs here)
- Once canner reaches pressure, process jars for 30 minutes (pints), or 35 minutes (quarts)
- Remove from heat and let canner return to zero pressure
- Remove jars from canner only when safely cooled
- After 24 hours, check for seal, and store in a cool place out of direct light.
Find it online: https://www.frugalfarmwife.com/article/how-to-can-carrots/