Carrots

Print Recipe

Equipment

Large saucepan or pot – for hot pack method only
Pint or quart size canning jars and lids
Pressure Canner (weighted or gauge)

Ingredients

Carrots – washed and peeled; sliced or diced as desired
water as needed
salt to taste

Instructions

Preparing the Carrots for Canning – choose HOT PACK or RAW PACK

Wash, peel, then re-wash carrots. Slice or dice into desired size.
HOT PACK: In large pot, cover carrots with water and bring to boil; simmer minutes.
RAW PACK: Skip this step.
~ Always sterilize canning jars and lids just before using ~
Pack carrots tightly into hot jars; leave 1-inch headspace.
Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
Fill jar with boiling water; remember to leave 1-inch headspace and remove any air bubbles.
Wipe jar rims and threads.
Adjust lids and begin canning.

CANNING TIME

Pressure Canning: (pint jars) 25 minutes, (quart jars) 30 minutes
Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

NOTE: Large carrots are often too fibrous, select small ones preferably 1–1¼ inches in diameter.

If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.