Canning Carrots – Pressure Canner
My son LOVES carrots but when you raise carrots in your garden you have more than you can eat so you have to put them up somehow, and fresh carrots only last a day or 2 in the fridge unlike store bought carrots. I usually freeze them but thought I would can them this year so they would be shelf stable.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
Ingredients
- Jars and Lides
- Carrots - 2.5 lbs per quart
- Salt - 1/2 teaspoon per pint 1 teaspoon per quart
- Water
Instructions
- Wash and trim carrots, then Peel if you wish and wash again. Slice or dice carrots to your liking. I did these in my food processor and next time I will cut them myself a little thicker.
- Pack carrots into hot jar and add the salt leaving 1 inch headspace. Then add boiling water to the jar leaving your 1 inch of headspace. Remove any air bubbles, wipe off the rims of the jars and screw on your lids.
- Pressure can at 10 lbs of pressure for 25 minutes for pints and 30 minutes for quarts.
- I use Ball's Complete Book of Home Preserving for my first reference when canning.
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